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Cashew Butter Bars

Gluten Free | Refined Sugar Free | Nutrient-Dense

I've always been an almond butter girl, but I've recently been branching out to different nut/seed butters and discovered my love for cashew butter! Cashews are soft and creamy, so it only makes sense that grinding them up would make a delicious, sweet and creamy butter! 

I used a gluten free all-purpose flour for the crust, which turned out crispy and buttery. The cashew butter layer is slightly sweetened and then chia seeds are added for an extra punch of nutrition and omega-3 fats. I then topped it with chocolate, because honestly, everything tastes better with chocolate! 

Ingredients:

For the crust:

  • 1/2 cup gluten free all purpose flour (I used Trader Joe's)

  • 1/4 cup coconut flour

  • 1/4 cup almond flour

  • 1/4 cup coconut sugar

  • 1/2 tsp salt

  • 6 T grass-fed butter (cold, fresh from the fridge)

 

For the cashew layer:

  • 1 cup RAW cashew butter (make sure there's not added sugars or oils)

  • 1/3 cup pure maple syrup

  • 1 T coconut oil

  • 1 tsp vanilla

  • 1 T chia seeds

For the chocolate layer:

  • 1 cup chocolate chips of choice (I prefer at least 70% dark chocolate)

  • 1 T coconut oil

Instructions:

Preheat oven to 350 Degrees F. Grease an 8x8 pan with grass-fed butter or coconut oil. In a large bowl, combine all of the dry crust ingredients until blended. Cut in the butter into smaller squares. You can either cut the butter into the flour using the traditional method, or blend the butter/flour mixture in a food processor until well blended. The crust will be slightly crumbly; that's a good thing! Use your hands to press the crust into the 8x8 pan, and bake at 350 for 15-18 minutes or until slightly browned on the edges.

While the crust bakes, prepare the cashew butter layer. Melt the coconut oil if it's not already liquid. Combine the cashew butter, coconut oil, and maple syrup in a bowl until well blended. Once the crust comes out of the oven, pour the cashew butter layer on top of the crust and spread evenly. Sprinkle the chia seeds over the cashew layer and use your fingers to press them in slightly.

Lastly, melt the chocolate chips and additional coconut oil over the stove on LOW, or in a microwave-safe bowl if you are pressed for time. Once the chocolate is completely melted, pour it over the cashew butter layer. 

Place the dish in the fridge for at least 1 hour before enjoying. Cut 3 rows and 3 columns, making 9 squares total. Store an an airtight container either at room temperature, or in the fridge if your house is warmer.