A Delicious Way to Start Your Day
A healthy and delicious breakfast or afternoon snack!
This is one of those recipes that has been on my “to-do” list FOREVER! I have made so many variations of this recipe, but this is the basic go-to. It is so simple and so delicious – my kids love them and so does my husband – and they are nice to just have around for a little snack or if I am in rush out the door in the morning (these No Bake Cookie Dough Bites are nice to have on hand too).
You can add additional flavors (I mean… what would happen if you added some pumpkin spice?!?) or you can add some of your favorite protein powder – whatever you guys want!
I just have to recommend that you use this Creamy Roasted Cinnamon Cashew Butter for the recipe – that’s what I used and it was AMAZING!!!
Also, for the chocolate – go for the good stuff – it will be worth it. Right now I am kind of obsessed with this Loving Earth chocolate – the ingredients are so awesome.
Hope you guys like them – let me know what you think or if you change up the flavors at all!
Made this recipe and loved it?!
We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
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Ingredients
- ½ cup raw cashews
- ½ cup raw almonds
- 5 medjool dates, pitted
- ½ cup cashew butter
- ⅓ cup flax meal
- 2 tablespoons maple syrup
- 3 ounces dark chocolate
- sea salt
Instructions
- Food Processor: Place ½ cup raw cashews, ½ cup raw almonds and 5 medjool dates in a food processor and process for approximately 2 minutes.
- Combine: Transfer the nut mixture to a medium mixing bowl and add ½ cup cashew butter, ⅓ cup flax meal, 2 tablespoons maple syrup. Using your hands, combine all ingredients until it makes almost a cookie dough.
- Bread Pan: Take a bread pan and line with parchment paper. Place mixture in the pan and press down evenly and firmly until it is spread out.
- Add Chocolate: Place 3 ounces dark chocolate in a medium saucepan and slowly melt over medium/medium-low heat on the stove top – using a spatula to mix. Pour melted chocolate on top of the mixture in the bread pan and use spatula to cover evenly. Option to sprinkle the top with sea salt.
- Chill: Place in refrigerator for 1 hour to let chocolate harden.
- Serve: Cut into either strips or squares (chocolate will break a little when you cut it). Store in refrigerator for 1-2 weeks.
Nutrition
Julia says
Delicious for breakfast or a snack! I love having these bars in my refrigerator for the week.
Erin says
So so so So yummy. My kids even request them.
Erin says
Aw yay!! Always a win when the kiddos approve! 🙂 So glad you guys are enjoying them – and thank you so much for taking the time to leave feedback! I really appreciate it!
Katie says
Perfect combination of chocolate and nuts! Love this as a snack! Have made it a couple times and it never fails.
Erin says
Yay! That is so awesome to hear, Katie! So glad you like them (one of my favorites as well!). And thank you for taking the time to leave your feedback, I greatly appreciate it!