These Delicious Cashew Butter Bars are a wonderfully healthy treat!

Oh My Goodness these Delicious Cashew Butter Bars are amazing! With a graham cracker crunchy base, a luscious cashew butter filling, and topped off with a thick layer of dark chocolate they’re going to become your new favorite dessert:)

Cashew Butter Bars

How do I make Delicious Cashew Butter Bars?

As a “no-bake” treat they’re super duper easy to whip up.

  1. First, make the graham cracker base. Process the crackers with the puffed quinoa and the rest of the base ingredients. Place in an  8 x 8-inch baking pan and chill in the freezer.
Cashew Butter Bars
  1. Make the filling in the Food Processor. Pour over the base and chill a little longer.
  2. Melt the chocolate with a little non-dairy milk and pour over the filling.
  3. Chill for about an hour then enjoy!
Cashew Butter Bars

What ingredients are in the Bars and what can I substitute?

  • you can certainly substitute almond or peanut butter, or even pumpkin seed, or sunflower seed butter.
  • puffed quinoa
  • Medjool dates
  • graham crackers
  • date syrup or maple syrup
  • vanilla extract
  • non-dairy milk
  • dark chocolate (55% or high cocoa solids)
Delicious Cashew Butter Bars

 Tips for making the best Delicious Cashew Butter Bars

  • Make sure you blitz the filling until it’s very smooth. You don’t want lumps!
  • Keep the bars frozen until you plan to serve them. They soften up quite quickly and you don’t want them to become too sticky.
  • Use great quality chocolate.
  • Chill them for the full 1 1/2 hours to really set well.
cashew butter bars

Looking for more chocolate deliciousness? Try these!

Chocolate Pudding

A jar of luscious chocolate vegan pudding with a spoon in it.

Chocolate Truffles

A plate of Vegan Dark Chocolate Truffles

I hope you love these Cashew Butter Bars:) If you whip them up let me know how they worked out for you! Please do leave a comment and rate the recipe!!


Cashew Butter Bars

  • Author: Mary Callan
  • Prep Time: 20 minutes
  • Cook Time: 1 1/2 hour chilling time
  • Total Time: 2 hour
  • Yield: 12 serving 1x
  • Category: dessert
  • Cuisine: Whole Food Plant Based
  • Diet: Vegan



For the base:

1 cup graham cracker crumbs

1/4 cup walnuts

1/2 cup puffed quinoa

1 teaspoon vanilla extract

2 heaping tablespoons of date syrup OR maple syrup


3/4 cup cashew butter

1 1/2 teaspoons vanilla extract

1 cup non-dairy milk

8 pitted Medjool dates


1 cup dark chocolate

1/3 cup non-dairy milk


  1. Line an 8 x 8-inch pan with parchment paper.
  2. To make the base place all the base ingredients in a food processor and blitz until you have crumb mixture beginning to stick together.
  3. Place the mixture in the prepared pan and press down to make a firm base. Place the pan in the freezer while preparing the filling.
  4. Clean out the bowl of the food processor and place the cashew butter, vanilla extract, non-dairy milk, and Medjool dates. Blitz until very smooth. You may need to stop and stir the mixture and blitz again. You want a nice smooth mixture.
  5. Pour the filling on top of the chilled base. Smooth with a knife. Return to the freezer.
  6. To make the topping, place the chocolate and non-dairy milk together in a pan, heat on low, stirring well until JUST melted and smooth.
  7. Pour the chocolate mixture over the chilled filling. Smooth out with a knife. Return to the freezer for at least 1 1/2 hours until firm.
  8. When ready to serve, remove from the freezer and slice into bars.
  9. Enjoy!

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