Cashew Chocolate Protein Bars - Vegan & Gluten Free
Quick, delicious, NO BAKE plant-based protein bar recipe! A healthy and fast pre or post workout snack and cheaper than store bought options like Cliff Bars or Larabar!
Equipment
- food processor
Ingredients
- 1 cup raw cashews
- 1 cup raw whole almonds
- 1 1/4 cups dates (tightly packed)
- 1/2 cup unsweetened shredded coconut
- 2 tbsp water
- 3 tbsp mini chocolate chips
- 1 tsp vanilla extract
- 1 pinch salt (I used Himalayan pink salt)
Instructions
- Line a 9X9 baking dish with parchment paper. This will help with removing the bars after the refrigeration process.
- In a food processor, add tightly packed dates and 2 tbsp of water. Process on low/medium, scraping down sides when required, until a thick paste is formed.
- Add in cashews, almonds, coconut, salt and vanilla. Process until desired chunkiness is reached. Be sure to scrape down sides when required.
- Remove mix from processor and transfer to a mixing bowl. Add in mini chocolate chips, and combine with a spoon or spatula.
- Transfer to the prepped 9X9 baking dish and use hands or spatula to press down and spread evenly.
- Transfer to the freezer (uncovered) for 10-15 minutes. This will allow the bar to firm up. Then cover with lid, aluminium foil or plastic wrap and transfer to the refrigerator for at least 2 hours before servings.
- Cut bars into desired shape and size and store in airtight container in the refrigerator for up to 1 week, or freeze for up to a month.