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Cashew Vanilla Snack Bars


  • 4 cups raw cashews

  • 5 tbsp brown rice syrup

  • 2 tbsp cashew butter (or other nut butter)

  • 1 tbsp canola oil

  • 1 tsp vanilla extract

  • 1/2 cup dark chocolate


Roast Cashews 

  • Preheat the oven to 325°F. 

  • Place the cashews on a baking pan lined with parchment paper, making sure to spread them out into a single layer. 

  • Roast in the oven for 12-14 minutes. Remove from the oven and let the cashews cool for at least 10-15 minutes. 


  • Line a square baking pan with parchment paper.

  • Place the cashews in the bowl of a food processor and pulse 2-3 times to break them a little bit, you still want to have big cashew chunks. Transfer the cashews to a large bowl.

  • In a small saucepan, combine the brown rice syrup, cashew butter and canola oil. Heat on medium heat until it starts to bubble. Pour the brown rice syrup mixture into the cashews. Stir in the vanilla extract.

  • Using a large spatula, mix everything until the cashews are well coated with the brown rice syrup mixture.

  • Pour the cashew mixture into the prepared baking pan and press very firmly to create an even layer. I recommend you place a piece of parchment paper on top and press with the bottom of a glass.

  • Place in the refrigerator to chill for at least 2 hours, or until firm.

  • Remove from the pan and cut into rectangular bars.

  • Melt the chocolate over a double boiler. Using a spoon, drizzle the dark chocolate on top of the bars. Place in the refrigerator for another hour.

  • Wrap each bar in plastic film. The bars will keep for over 3 weeks at room temperature.

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