Cashew Butter Bars (grain free, paleo, vegan)
These cashew butter bars are a cross between a bondie and a breakfast bar. They are really hearty and just sweet enough to taste like dessert. Of course, you can totally eat it for breakfast too! These were a favorite at the farmer's market last summer. We always sold out of them! They are really rich so a little goes a long way. You can substitute any nut butter you like. We also made a variation with butterscotch chips instead of dark chocolate and those were divine as well.
Cashew Butter Bars
2 1/2 cups of cashew or almond flour
1 tsp of baking soda
1/4 tsp of sea salt
1/2 cup of melted coconut oil
1/2 cup of maple syrup (substitute honey or coconut nectar)
1/2 cup cashew butter
2 Flax eggs (2 Tbs of ground flax mixed with 5 Tbs of water. Let the flax mixture thicken for 5 minutes.)
1 tsp of vanilla extract
1 cup of dark chocolate chips (dairy free)
1/2 cup of shredded, unsweetened coconut
Optional: 1/4 cup of roasted cashews, chopped
Preheat oven to 350 degrees F.
In a mixing bowl or stand mixer, combine the coconut oil, maple syrup, cashew butter, flax eggs and vanilla extract. Cream together until smooth.
Add the cashew or almond flour, baking soda and sea salt to the bowl and mix until combined.
Stir in the chocolate chips and cashews if using.
Pour the batter into a greased 8X8 brownie pan and spread it out evenly. Sprinkle the shredded coconut over the top of the bars and press down lightly with your hand.
Bake for 20 minutes at 350 degrees.
Let cool and enjoy!
*I originally found the base of this recipe several years ago on this blog. I made several modifications and swaps to accommodate my allergies and to make the recipe vegan.