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Vanilla Blueberry Cashew Almond Snack Bars


  • 3/4 cup roughly chopped cashews

  • 3/4 cup roughly chopped almonds

  • 1/2 cup dried blueberries

  • 1/4 cup almond meal

  • 2 TBS flaxseed (chia seeds or hemp hearts may be subbed)

  • 1/8 tsp pink salt

  • 2 vanilla beans, sliced & seeds scraped

  • 1/3 cup brown rice syrup


  • 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 a 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 a container in the fridge for up to 2 weeks.

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