- 3/4 cup roasted cashew butter (I used homemade)
- 1/4 cup pure maple syrup (or sub honey)
- 1 TBSP coconut sugar (optional)
- ½ tsp vanilla extract
- 1 cup almond flour (see notes for subs)
- 1/8 tsp salt (if using unsalted nut butter)
- 1/4 cup mini dairy free chocolate chips
- 1/2 cup dairy-free chocolate chips (regular sized morsels), or about 3 oz chopped chocolate
- 3 TBSP roasted cashew butter
- Line medium loaf pan with parchment paper; set aside.
- In a medium bowl combine cashew butter with maple syrup and vanilla extract. Add in almond flour and salt, stir until almost combined then fold in chocolate chips.
- Press cookie dough into pan, evenly pressing into all four corners (I also love this pastry roller tool.) Place in freezer for about 10 minutes.
- Meanwhile, melt the chocolate chips and cashew butter in small saucepan over low heat, stirring until melted and mixture is smooth.
- Remove pan from freezer and pour melted chocolate mixture on chilled cookie dough. Place back in freezer for 5-10 minutes, until chocolate topping has set. CUTTING TIPS: To prevent chocolate topping from cracking, allow frozen bars to sit out for about 10 minutes before cutting. If bars are completely frozen, you may need to wait longer. Use large sharp knife to cut bars into 10-12 servings (or smaller if you’d like!)
FLOUR – You can also sub 1 cup of oat flour. To make oat flour, process a heaping cup of rolled oats into flour. (I use my NutriBullet.)
Bars can be stored in fridge, enjoyed in about 2 weeks. Bars will also keep at room temperature; best enjoyed within 4-5 days. If storing in freezer, enjoy within 2-3 months.
Nutrition approximate, based on 12 servings using almond flour.
- Serving Size: 1/12
- Calories: 270
- Sugar: 14g
- Fat: 20g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 6g