Cashew Date Bars » Kay's Clean Eats » Vegan Kay's Clean Eats

Cashew Date Bars

Cashew Date Bars are a healthy and easy recipe. They are the perfect energizing grab-and-go snack that is vegan, gluten-free, and refined sugar-free. 

Need a quick healthy snack, these Cashew Date Bars are absolutely perfect. These bars are seriously so easy to make and store great in the fridge. You can have a healthy snack all week that also satisfies your sweet tooth. Before COVID lockdown I would eat one of these before my cycle class for energy! So dang delicious and easy to digest. 

So now that we have established how easy these are to make, let’s go over the ingredients you will need to make Cashew Date bars.

  • Medjool dates ( the softer gooey ones are best)
  • cashew butter ( can sub almond or peanut butter)
  • 1/2 cup sunflower seeds
  • 1/4 cup hemp seeds
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • salt

These are wholesome and easy ingredients. Some optional add-ins would be.

  • chocolate chips
  • dried cherries or any dried fruit

 

Love health snacks, also try Blueberry Protein Oatmeal Cups and The Best Almond Flour Banana Muffins.

Yield: 8 Bars

Cashew Date Bars

Cashew Date Bars

Cashew Date Bars are and healthy and easy recipe. They are the perfect energizing grab-and-go snack that is vegan, gluten-free, and refined sugar-free. 

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

  • 1 cup Medjool dates, pitted
  • 1/2 cup cashews
  • 1/2 cup cashew butter
  • 1/2 cup sunflower seeds
  • 1/4 cup hemp seeds
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 tbsp toasted sesame seeds  

Instructions

  1. Lightly spray a 9 x 5-inch loaf pan with cooking spray then line it with parchment paper for easy removal.
  2. To a food processor add dates, cashew butter, cashews, sunflower seeds, cinnamon, vanilla extract, and salt.
  3. Pulse ingredients till dough-like texture forms, there will be some chunks intact.
  4. Press mixture evenly into loaf pan and sprinkle with sesame seeds.
  5. Refrigerate for 1 hr, then cut bars into squares. Store in refrigerator.

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