- Preheat oven to 300F and line an 8×8 pan with parchment paper hanging over edges. Set aside.
- In a large bowl, add chopped cashews, almonds, dried blueberries, almond meal, flaxseed, vanilla beans, and brown rice syrup. Using a large wooden spoon or rubber spatula, stir together ingredients until fully combined. Mixture will be VERY sticky and thick.
- Transfer mixture into lined pan and press into even layer, making sure to get into all four corners. I used a thick rubber spatula and the pressure of my other hand on the back of the spatula, to evenly press the mixture down into the pan.
- Bake bars for 18-20 minutes, then allow bars to cool in pan at room temperature. Transfer pan to fridge for 1 hour and allow bars to set entirely. Remove bars from pan using parchment paper edges, and cut into 10 even bars. Wrap bars individually and store in container in fridge up to 2 weeks.
You may sub 2 tsp vanilla extract if you don’t have vanilla beans. But the beans definitely bring out extra flavor!
Total time does not count time for cooling in fridge. Total time before bars are ready is about 90 minutes.
This recipe inspired by Sally’s Baking Addiction.
- Serving Size: 1 bar
- Calories: 167
- Sugar: 10
- Sodium: 35
- Fat: 9
- Saturated Fat: 1
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 2
- Protein: 4
- Cholesterol: 0