These No-Bake Chocolate Cashew Butter Bars are made healthy with vegan protein powder. Healthy enough to have for a protein snack, but great for dessert too! Gluten-free.
Well my friends, I am officially one year away from being the big 3-0… Meaning today is my 29th birthday. It feels weird writing that… 29. I AM 29 YEARS OLD. Weeiirrddd. Not sure how I feel about it yet.
It’s kind of fun to think about my early twenties though… I keep getting those Facebook memories popping up and a lot of them have been in relation to college – finishing up exams, ecstatic to have received an A in Textiles. Type A, perfectionists represent. I graduated with a degree in Fashion Design but here I sit (literally) six years later writing a blog that I get to call my full-time job. Though I’ve only had my blog for two and a half years (you can listen to the full story on the Food Blogger Pro Podcast here) so I did use my degree for four years before I started Fit Mitten Kitchen.
It’s interesting though… how much you think you have your life planned out in your teenage years and early twenties. I’m sure at one time I thought I’d have at least two kids by now. But here I am approaching 30 and I haven’t really thought about having kids of my own yet. I mean, I’ve *thought* about it, but definitely not there yet. And I definitely wouldn’t have predicted that I’d have a food blog of all things… Working for a sportswear company? Likely. My own activewear line? Possibly. A fashion blog? Maybe…
But nope, I write to you guys and create healthy recipes for you that I develop in my own kitchen. I’ve fallen (back) in love with photography, food, wellness… And have become what many brands now label as an “influencer”. LIFE IS CRAZY.
This day and age is just so strange, isn’t it? I honestly can’t wrap my head around it most days. I’ll likely touch base on that matter later in the month before 2017 wraps up.
I guess what I am getting at is you never know where life is going to take you. In your early twenties you think you’ll have it all figured out at 29 but life is never figured out, is it? And if it were, I don’t think we’d have nearly as much fun.
But let’s chat about these
No-Bake Chocolate Cashew Butter Bars
I know what you’re thinking… “You’re sharing healthy cashew butter bars on your birthday?! Where’s the cake?!” Well truth be told birthday cake isn’t really my favorite. If ice cream is involved that’s a different story. I also enjoy birthday pie… but mostly cream-based pies. Or peanut butter ones. Or like a french silk. Actually I think I used to request french silk pie for my birthday when I was in high school now that I think about it…
Alright so maybe I should have made a pie today. Adding it to the never-ending recipes list.
Actually that is why I am sharing these here cashew butter bars today – they’ve been on my list for ages! And today felt like a good day to share them because cashew butter is my fave (sorry PB) and it’s my birthday so I DO WHAT I WANT, ya feel?
what you need
- creamy cashew butter
- honey, or brown rice syrup
- coconut oil
- plant protein powder
- cashew meal, or almond meal
- dark chocolate chips
So simple my friends, and actually a great healthy treat! Loaded with protein too, thanks to the plant-based protein powder. The protein powder is what helps them hold together, but if you’re looking for a paleo version I did test them with coconut flour too – see the notes in my recipe page! Just one bowl and about 30 minutes for these cashew butter bars and your life will be complete 😉
Let me know if you make them! XX
for the base:
- 3/4 cup creamy cashew butter* (I used homemade)
- 1 TBS coconut oil, melted
- 1/4 cup organic raw honey, or brown rice syrup if strictly vegan
- 3/4 cup plant protein powder**
- 1/4 cups cashew meal (or almond)
- Line a loaf pan (8×4 or 9×5) with parchment paper; set aside.
- In medium bowl add cashew butter, oil and honey or brown rice syrup. Use spoon or rubber spatula to stir until well combined.
- Add protein powder and cashew meal, gently stir until the powder is well mixed in – mixture will be thick, almost feeling like soft cookie dough. You may need to use your hands at the end to combine. Note: plant protein powders are all different and may absorb the wet ingredients differently. If the mix feels dry, simply add 1 TBS milk at a time until the dough comes together.
- Transfer cashew butter dough into lined pan, pressing evenly into all four corners. Transfer to fridge while you make the chocolate topping.
- Melt chocolate chips and coconut oil in a small saucepan over low-medium heat, continuously stirring until smooth. You can also use a microwave, melting in 20 second increments stirring in between each time.
- Remove pan from fridge and pour melted chocolate over top of dough. Return the pan to the fridge and allow the bars to set – about 30 minutes to 1 hour. Allow the bars to sit at room temperature before slicing into 10 bars. Letting the bars sit at room temperature before cutting into will help keep the chocolate top from cracking.
*You can use your choice of thick, creamy nut butter here – almond, peanut butter, or even sunflower seed butter will work.
**I tested this with coconut flour but I didn’t like how soft the bars were and the hard chocolate top when cutting into after chilling. You can sub coconut flour if looking for a paleo version – 1/2 cup coconut flour + 2 TBS is what I used, measured at 70 grams.
***Feel free to use your favorite chocolate here – semi-sweet, milk chocolate, non-dairy-free, etc.
- Serving Size: 1/10th
- Calories: 379
- Sugar: 37g
- Sodium: 156mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 0mg
SOME OF THE PRODUCTS I USED IN TODAY’S RECIPE
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