What’s higher than dessert? How a few no bake darkish chocolate cashew butter bar?
Yep, that’s a mouthful to say, however so price it!
It’s our model of a Reese’s peanut butter cup, however with out the refined sugar and trans fat. And it’s gluten-free and dairy free. What extra may you ask for?
The wonderful thing about this recipe is that it’s straightforward to customise to your liking.
Don’t have cashew butter? Use almond butter, peanut butter, or sunflower butter (we love 88 Acres for sunflower butter).
If you don’t like darkish chocolate (bizarre, proper?), use semi-sweet, milk, and even white chocolate.
This recipe comes collectively in about 5 minutes and after 30-45 minutes within the freezer, it’s able to be minimize and served.
And, for those who’re in a rush and wish a final minute dish to deliver to a gathering, you’ll be able to whip this up in a jiffy and appear like you slaved for hours. Plus, it can keep properly within the freezer for a couple of months if wrapped properly to maintain out the air, so you’ll be able to all the time have a back-up plan in case of a dessert fail (been there, performed that).
Want a chew?
This deal with is so satisfying and filling, that every one you really want is one sq..
That’s how we roll.
No Bake Dark Chocolate Cashew Butter Bars
— 1 cup pure, unsalted creamy cashew butter
— ¼ cup Grade A darkish amber maple syrup
— ½ cup Bob’s Red mill coconut flour
— 1 cup Enjoy Life darkish chocolate chips
— 1 Tbs. virgin coconut oil
1. Line an Eight-inch sq. baking pan with parchment paper or wax paper. Set apart. Clear some house within the freezer for this pan–you will want it later.
2. Make the cashew butter layer: In a medium bowl, add cashew butter, maple syrup, and coconut flour. Whisk till thickened and tough to stir. Switch to folding with a rubber spatula till well-incorporated
three. Pour the cashew butter combination into the ready baking pan. Using the rubber spatula, clean into an excellent layer. Set apart.
four. Make the chocolate topping: Add chocolate and coconut oil to a medium, microwave-safe bowl. Heat in microwave for 1 minute. Remove and stir till clean.
5. Pour the chocolate combination over the cashew butter filling. Using a clear rubber spatula, clean chocolate into an excellent layer. Tap the pan a couple of instances to assist even out the chocolate.
6. Transfer pan to freezer. Freeze for 30-45 minutes, or till hardened. Remove from freezer and slice into 16 squares. Enjoy!