I’ve been experimenting with cacao butter recently, and after making the SunButter Bars, I wanted to create a non-chocolate, cashew variation. Here’s my current favorite, made with raw cashews, cacao butter, and sweetened with a couple tablespoons of honey. I hope you enjoy them as much as we do.
White Chocolate Strawberry Cashew Bars
Ingredients
for the cashew base layer:
- 1 cup raw cashews 140 grams
- ¼ cup cacao butter 52 grams
- 2 tbsp honey 40 grams
- 1 tbsp coconut oil 14 grams
- 2 pinches sea salt
for the cacao topping:
- ¼ cup cacao butter 52 grams
- 1 teaspoon maple syrup
- 1 tbsp freeze dried or dehydrated strawberries, ground into powder North Bay Trading Company is a good resource
Instructions
for the cashew base layer:
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Place the cacao butter, honey, and coconut oil in a small saucepan and melt over low heat or in a bain marie. Let cool a few minutes while you prepare the pan.
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Line a 9x4-inch loaf pan with a 9-inch sheet of parchment or wax paper such that the edges extend up and over the long sides of the pan forming a hammock. I clip the paper to the edges of the pan using chip-clips so that the paper doesn't fall on the surface of the bars. Use a dab of coconut oil on your fingertip to grease the two short edges of the pan.
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Place the cashews in a powerful blender (Vitamix) or food processor. Pour in the melted cacao butter mixture and add the salt. Purée until smooth, stopping to scrape down the sides with a spatula a few times.
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Scrape into prepared pan and smooth top with a spatula. Set pan in refrigerator to cool 20 minutes.
for the cacao topping:
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Place the cacao butter and maple syrup in a small saucepan and melt over low heat or in a bain marie. Whisk in the powdered dehydrated strawberries and pour over the cooled base layer. Let cool at room temperature for 20–30 minutes then set the pan in the refrigerator to chill about an hour before slicing.
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When the bars are cool, run a knife across the short edges to encourage the slab to release from the pan when you lift it out using the paper edges. Cut with a sharp knife, wiping after each cut for a clean edge. If the top is crackling too much, let the slab rest a few minutes—as it loses some of its chill it will be easier to get a clean cut that doesn't shatter.
Optionally wrap each bar in parchment or store in an airtight container. I keep the bars refrigerated, but enjoy their flavor and texture best once they return to room temperature. Enjoy!
Recipe Notes / Tips
- Fruit variations: use freeze dried or dehydrated blueberries, raspberries, or other dehydrated fruit in place of the strawberries. Whisk into the melted topping or sprinkle on top before the topping has hardened.
- Matcha variation: use 1 teaspoon matcha powder in place of the dehydrated strawberries.
