No Bake Chocolate Cashew Butter Bars

Name: No Bake Chocolate Cashew Butter Bars
Prep time: 30 min
Total time: 30 min
Yield: 10 Bars
Ingredients: 3/4 cup creamy cashew butter*; 1 TBS coconut oil; 1/4 cup organic raw honey; 3/4 cup plant protein powder**; 1/4 cup cashew meal; 1/2 cup dairy-free dark chocolate chips***; 1/2 tsp coconut oil

User Reviews

5.0

3 reviews

Excellent

Prep Time
30 mins
Total Time
30 mins
Servings
10 Bars
Calories
379 kcal
Course
Snacks
Cuisine
American

No Bake Chocolate Cashew Butter Bars

Iris Warren

Report

These No-Bake Chocolate Cashew Butter Bars double as a protein bar recipe and a healthy dessert. Made with vegan protein and gluten-free.

Share:

I Made This!

Be the first!

Print

Be the first!

Save this

Be the first!

Ingredients

Servings

for the base:

3/4 cup creamy cashew butter* I used homemade
1 TBS coconut oil melted
1/4 cup organic raw honey or brown rice syrup if strictly vegan
3/4 cup plant protein powder**
1/4 cup cashew meal or almond meal

for the chocolate topping:

1/2 cup dairy-free dark chocolate chips*** 3oz
1/2 tsp coconut oil

Add to Shopping List

Instructions

Line a loaf pan (8x4 or 9x5) with parchment paper; set aside.
In a medium bowl, add cashew butter, oil and honey or brown rice syrup. Use spoon or rubber spatula to stir until well combined.
Add protein powder and cashew meal, gently stir until the powder is well mixed in – mixture will be thick, almost feeling like soft cookie dough. You may need to use your hands at the end to combine. Note: plant protein powders are all different and may absorb the wet ingredients differently. If the mix feels dry, simply add 1 TBS non-dairy milk at a time until the dough comes together.
Transfer cashew butter dough into lined pan, pressing evenly into all four corners. Transfer to fridge while you make the chocolate topping.
Melt chocolate chips and coconut oil in a small saucepan over medium-low heat, continuously stirring until smooth. You can also use a microwave, melting in 20 second increments, stirring in between each time.
Remove pan from fridge and pour melted chocolate over top of dough. Return the pan to the fridge and allow the bars to set – about 30 minutes to 1 hour. Allow the bars to sit at room temperature before slicing into 10 bars. Letting the bars sit at room temperature before cutting into will help keep the chocolate top from cracking.

Notes

*You can use your choice of thick, creamy nut butter here – almond, peanut butter, or even sunflower seed butter will work.
**I tested this with coconut flour but they were much softer. You can sub coconut flour if looking for a paleo version – 1/2 cup coconut flour + 2 TBS is what I used, measured at 70 grams.
***Feel free to use your favorite chocolate here – semi-sweet, milk chocolate, non-dairy-free, etc.

Nutrition Information

Show Details

Serving 1/10th Calories 379kcal (19%) Carbohydrates 47g (16%) Protein 13g (26%) Fat 17g (26%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Sodium 156mg (7%) Fiber 2g (8%) Sugar 37g (74%)