No-Bake Chocolate Cashew Butter Bars (gluten-free, dairy-free, vegan)

Since I have to follow a restrictive diet myself I enjoy developing recipes with alternate ingredients friendly for a variety of eating patterns. Helping families manage food allergies or Celiac Disease with ingredient swaps and healthful cooking techniques has been one of the most rewarding ways I've worked with clients. On a personal level I've been eating gluten-free for nearly 10 years! By getting creative in the kitchen and adapting recipes I've discovered food can still be an enjoyable and delicious experience.

This decadent dessert recipe I'm sharing today is suitable for individuals following a gluten-free, dairy-free or plant-based lifestyle. My No-Bake Chocolate Cashew Butter Bars are made with nourishing ingredients like rolled oats, dates, and cashew butter, but are also indulgent at the same time. After all, the bars are drizzled with chocolate and sprinkled with sea salt.

The bars are quick to pull together in about 15 minutes. Pulse together dates, rolled oats, cashew butter, and coconut oil in a food processor. The "dough" base is pressed into a baking dish and drizzle with a mixture of melted chocolate chips + coconut oil. Sprinkle with sea salt, place in the fridge to chill and cut into bars - that's it!

By the way, I am loving cashew butter at the moment as an alternate to peanut and almond butter. It's super creamy, rich and decadent tasting, especially in these bars. As a snack I slice apples, slather with cashew butter and top with a few dark chocolate chips.

No Bake Chocolate Cashew Butter Bars

Active Time: 15 minutes

Total Time: 1 hour 15 minutes

Yield: 12 bars

Ingredients:

1 1/2 cups rolled oats (certified gluten-free if needed)

1 cup pitted dates

1/2 cup creamy cashew butter

1 teaspoon vanilla extract

A few pinches of sea salt

2/3 cup Enjoy Life Dark Chocolate Morsels or dairy-free dark chocolate chips

2 teaspoons coconut oil, divided

Instructions:

Fit the food processor with an ‘S’ blade. Measure the oats and dates and add to the food processor. Pulse until the dates and oats are broken down and there are no large pieces. The mixture should be roughly ground.
Add the cashew butter, 1 teaspoon coconut oil and vanilla and pulse until the mixture combines and sticks together.
Line a 8x8 or 9x5 baking dish with parchment paper. Press the cashew butter base into the baking dish evenly and firmly with your fingertips.
To make the chocolate layer measure 1 teaspoon coconut oil and chocolate chips in a microwave safe bowl. Microwave for 45 seconds. Remove and stir until no lumps remain. If the chocolate is not smooth and melted then place back in the microwave for 15 seconds at a time.
Drizzle chocolate sauce of the top and spread evenly.
Sprinkle with a few pinches of sea salt.
Place in the fridge for 1 hour to chill and set. Cut into 12 bars. Store in an airtight container in the fridge.