Made with raw cashews, cacao butter (Navitas Organics now sells convenient wafers), and sweetened with a touch of honey and maple syrup, these bars are wonderful snacks to make for your week. Wrap them individually and keep them refrigerated so that they are easy to grab when you’re hungry or heading out.
This recipe is a version of my White Chocolate Strawberry Cashew Bars. I’m playing with the name, they are identical recipes with exception of the fruit. My favorite supplier of freeze dried and dehydrated fruit is North Bay Trading Company—they even have freeze dried pineapple and mango, which would make a great version with matcha!
Cashew Bars
Ingredients
cashew base layer
- ¼ cup cacao butter 52 grams; Navitas Organics
- 2 tablespoons local honey 40 grams
- 1 tablespoon coconut oil 14 grams
- a couple pinches sea salt
- 1 cup raw cashews 140 grams; optionally soak in water a few hours then drain
cacao butter topping
- ¼ cup cacao butter 52 grams; Navitas Organics
- 1 teaspoon pure maple syrup
- 1 tablespoon freeze dried raspberries, ground into powder North Bay Trading Company
Instructions
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 and grind the cashews in the next steps.
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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 use small binder clips to hold the paper edges against the pan 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. Scrape into prepared pan and smooth top with a spatula. Set pan in refrigerator to cool 20 minutes.
cacao butter 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 raspberries 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 before slicing, at minimum one hour but overnight is best.
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When cool, carefully lift out the slab by holding the paper edges. Let sit at room temperature 30 minutes to minimize shattering of the top layer when cutting. Cut with a sharp knife, wiping after each cut for a clean edge.
Optionally wrap each bar in parchment and keep refrigerated. Enjoy!
