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Chocolate Cashew Butter Bars
No-Bake + Naturally sweetened + Simple + Super YUM! 
Makes 10 bars
Ingredients:
- 1 cup creamy cashew butter, or almond butter
- 1/2 cup maple syrup, or raw honey
- 1 cup coconut flour
- 1 tsp vanilla extract
- 1/4 cup coconut oil, melted
For the Chocolate Topping:
- 1 1/2 cup dark chocolate chips
- 2 Tbsp coconut oil
Instructions:
Line a 8×8” pan with parchment paper and spray lightly with coconut oil; set aside.
In a food processor, add the cashew butter, maple syrup, coconut flour, coconut oil, vanilla extract. Pulse until you’ve got a doughy-like mixture.
Press evenly into the prepared pan.
In a small bowl, add the chocolate chips and coconut oil. Microwave for about 1 minute, stirring halfway, until the chocolate is melted and smooth, you can melt on the stove top if you prefer.
Pour the chocolate over the almond butter base and spread to cover the top.
Refrigerate for at least two hours.
Before serving, remove from the fridge and cut into 10 bars.
You may store the bars in an air-tight container, refrigerated for up to 2 weeks.
Enjoy!
❤Rachel
Ingredients
- 1 cup creamy cashew butter, or almond butter
- 1/2 cup maple syrup, or raw honey
- 1 cup coconut flour
- 1 tsp vanilla extract
- 1/4 cup coconut oil, melted
For the chocolate topping
- 1 1/2 cup dark chocolate chips
- 2 Tbsp coconut oil
Instructions
- Line a 8x8” pan with parchment paper and spray lightly with coconut oil; set aside.
- In a food processor, add the cashew butter, maple syrup, coconut flour, coconut oil, vanilla extract. Pulse until you've got a doughy-like mixture.
- Press evenly into the prepared pan.
- In a small bowl, add the chocolate chips and coconut oil. Microwave for about 1 minute, stirring halfway, until the chocolate is melted and smooth, you can melt on the stove top if you prefer.
- Pour the chocolate over the almond butter base and spread to cover the top.
- Refrigerate for at least two hours. Before serving, remove from the fridge and cut into 10 bars.
- You may store the bars in an air-tight container, refrigerated for up to 2 weeks.
