Ingredients
- 1 cup graham cracker crumbs
- ¼ cup walnuts
- ½ cup puffed quinoa
- 1 teaspoon vanilla extract
- 2 tablespoons pure maple syrup
Cashew Butter Filling
- ¾ cup natural cashew butter
- 8 soft Medjool dates, pitted
- 1 cup unsweetened non-dairy milk
- 1½ teaspoons vanilla extract
Chocolate Topping
- 1 cup good-quality dark chocolate, chopped
- ⅓ cup unsweetened non-dairy milk
- Optional: 1 tablespoon coconut oil, for an extra glossy finish
- Optional: flaky Maldon sea salt
- Optional: chopped toasted pistachios or cacao nibs
Instructions
- Line an 8 x 8-inch baking pan with parchment paper.
- Add the graham cracker crumbs, walnuts, puffed quinoa, vanilla, and maple syrup to a food processor. Pulse until the mixture resembles damp crumbs that hold together when pressed.
- Firmly press into the prepared pan and place in the freezer while you prepare the filling.
- Wipe out the food processor and add the cashew butter, Medjool dates, non-dairy milk, and vanilla. Blend until completely smooth and creamy, scraping down the sides as needed.
- Spread the filling evenly over the chilled crust and return to the freezer.
- Place the chocolate, non-dairy milk and optional coconut oil in a small saucepan over very low heat. Stir gently until smooth. Be careful not to overheat the chocolate.
- Pour the chocolate over the filling and spread evenly.
- Immediately sprinkle with flaky Maldon sea salt and, if using, chopped pistachios or cacao nibs.
- Freeze for at least 1½ hours until completely firm.
- Lift out using the parchment paper and slice into bars with a warm knife.
Notes
I hope these No-Bake Cashew Butter Chocolate Bars become a favorite in your kitchen. They’re rich enough for a celebration, simple enough for a weekday treat, and proof that a handful of wholesome ingredients can create something truly special.
- Prep Time: 20 minutes
- Cook Time: 1 1/2 hour chilling time
- Category: Dessert
- Cuisine: Whole Food Plant Based
- Diet: Vegan