Granola Cashew Cream Bars

Oct 29

These delicious little treats don't spook me 👻!

My Granola Cashew Cream Bars are made with a crunchy granola base, filled with a smooth and creamy cashew cream, and topped with a layer of dark chocolate.

They strike the perfect balance of sweetness, combining three delightful layers for a homemade alternative treat to store-bought candy bars.

You can enjoy these wholesome snacks and share them with others on Halloween or any time of the year.

Makes 16 bars

Time 20 minutes to prep, 25-30 minutes to bake, plus time for soaking and cooling

Ingredients

Cashew Cream Filling

1½ cups raw cashews, soaked in water for at least 4 hours or overnight

½ cup canned coconut milk or coconut yogurt

3-4 Tbsp maple syrup

¼ cup melted coconut oil

2 Tbsp fresh lemon juice

1 tsp vanilla extract

¼ tsp fine sea salt

Granola Bar Base

1½ cups sprouted rolled oats

¼ cup almond flour

¼ cup sunflower seeds

¼ cup pepitas

¼ cup finely chopped pecans

¼ tsp fine sea salt

½ tsp ground cinnamon

¼ cup melted coconut or extra virgin olive oil

¼ cup maple syrup

¼ cup runny nut butter

Chocolate Topping

4.5-oz dark chocolate bar chopped or about ¾ cup dark chocolate chips

2 tsp coconut oil

Flaky sea salt

Directions

To make the Cashew Cream Filling: Soak cashews in water for at least 4 hours or refrigerate overnight (see time-saving tips below). Discard water and add cashews to a high-speed blender with the remaining filling ingredients. Blend until smooth and creamy, adding more coconut milk or maple syrup 1 Tbsp at a time to reach a spreadable consistency.

To make the Granola Bar Base: Preheat the oven to 325°F. Line an 8 or 9-inch square baking pan with a parchment paper overhang.

Combine oats, almond flour, sunflower seeds, pepitas, pecans, sea salt, and cinnamon in a large mixing bowl. Combine melted coconut oil or olive oil, maple syrup, and nut butter in a liquid measuring cup. Stir to combine and pour over the dry mixture. Stir to fully coat.

Pour the granola mixture into the prepared pan. Top with another layer of parchment paper and press down very firmly with a flat measuring cup, flat rubber spatula, or your hands into an even, uniform layer.

Bake for 25-30 minutes or until the top is lightly golden brown. Remove from the oven and let cool completely in the pan.

Once cool, pour 1 heaping cup of cashew cream filling (you may have some extra) over the granola bar base and spread evenly with a rubber spatula. Place in the freezer for 30 minutes.

To make the Chocolate Topping: Add chocolate and coconut oil to a microwaveable bowl. Heat in 20-second increments, stirring in between until the chocolate is completely melted (should only take 2-3 heating cycles).

Remove bars from the freezer, and pour over the melted chocolate. Quickly tilt the pan side-to-side to evenly distribute the melted chocolate. Top with a fat pinch or two of flaky sea salt. Place in fridge for at least 20 minutes until chocolate is completely set and bars are cooled.

Remove bars from the pan and cut the entire pan of bars in half, and then cut each half into 8 (1-inch) bars so you’ll end up with 16 bars.

Pro tip: Heat a knife with hot water and dry it to help you cut the chocolate smoothly and avoid cracking. Lightly score the surface of the chocolate where you intend to cut to create a guide to reduce cracks.

Keep bars covered in the fridge or freezer until ready to eat.

Time-Saving Tips

Soak your cashews in boiling water for 1 hour to speed up the soaking process.
Make your Cashew Cream Filling in advance, and refrigerate for up to 3 days. Proceed with the recipe as written, aside from freezing the bars for 30 minutes since the filling is already chilled.

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