How To Make Berry Vanilla Cashew Snack Bars
Delightfully chewy and tasty, these grain-free cashew snack bars are mixed flavors from dried blueberries, cranberries, cashews, honey, and vanilla.
Serves:
Ingredients
- ⅓cuphoney,or brown rice syrup
- 1tsppure vanilla extract
- ⅓cupalmond meal
- ⅛tspsalt
- 1bspalmond butter,or any nut butter works
- 1⅓cupscashews,unsalted, raw, roughly chopped
- ¼cupblueberries,dried
- ¼cupcranberries,dried
- ⅓cupsunflower seeds,salted
Instructions
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Preheat the oven to 300 degrees F.
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Line an 8-inch or 9-inch square baking pan with parchment paper with enough overhang on the sides to easily remove the bars from the pan.
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Set aside.
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Using a rubber spatula or wooden spoon, mix the honey, vanilla, almond meal, salt, and almond butter together until combined.
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Fold in the cashews, dried blueberries, dried cranberries, and sunflower seeds until combined.
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Transfer the mixture to the prepared baking pan and press very firmly into an even layer. (Have it packed in as tightly as possible.)
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Bake for 22 minutes.
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Remove from the oven and allow to cool completely in the pan set on a wire rack for 1 hour, then transfer to the refrigerator to chill for 1 hour more.
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This firms up the bars which helps the snack bars to stay compact.
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Remove the bars from the pan using the overhang on the sides and cut into bars.
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Individually wrap each bar in plastic wrap or parchment.
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Store at room temperature for 1 week or in the refrigerator for up to 2 weeks.
Recipe Notes
The snack bars can get a little sticky at room temperature over a few days, so have them stored in the refrigerator, if preferred.
Nutrition
- Calories: 211.66kcal
- Fat: 16.68g
- Saturated Fat: 6.21g
- Trans Fat: 0.31g
- Monounsaturated Fat: 5.92g
- Polyunsaturated Fat: 1.81g
- Carbohydrates: 14.08g
- Fiber: 1.14g
- Sugar: 9.24g
- Protein: 3.94g
- Cholesterol: 20.25mg
- Sodium: 27.78mg
- Calcium: 12.18mg
- Potassium: 145.57mg
- Iron: 1.20mg
- Vitamin A: 64.61µg
- Vitamin C: 0.75mg
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