No-Bake Nutty Chocolate Energy Bars with Cashew Cream
🧾 Ingredients
For the Chocolate Base:
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100 g (3½ oz) oats
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60 g (2 oz) dates, pitted
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2 tablespoons peanut butter
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1 teaspoon cocoa powder
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½ cup mixed nuts (almonds, hazelnuts, or walnuts), lightly roasted and chopped
For the Cashew Cream:
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150 g (5 oz) cashews (soaked in hot water for 30–40 minutes)
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¼ cup water or plant milk (add gradually)
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1 tablespoon honey or maple syrup (optional)
Topping (optional):
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Pumpkin seeds
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Dried cranberries
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Chopped nuts
🧑🍳 Instructions
1️⃣ Prepare the Chocolate Base
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Add oats, dates, peanut butter, and cocoa powder to a food processor.
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Blend until the mixture becomes thick and sticky.
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Transfer to a bowl and mix in the chopped nuts by hand.
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Press the mixture firmly into the bottom of a lined square pan or muffin mold to form an even layer.
2️⃣ Make the Cashew Cream
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Drain the soaked cashews.
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Add them to a blender with a small amount of water or plant milk.
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Blend until smooth and creamy. Add liquid slowly until desired texture is reached.
3️⃣ Assemble the Bars
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Spread the cashew cream evenly over the chocolate base.
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Sprinkle toppings over the surface if desired.
4️⃣ Chill and Set
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Place in the freezer for 2 hours or until firm.
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Remove and cut into bars or squares.
🍽 Storage
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Store in an airtight container in the refrigerator for up to 7 days.
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For longer storage, keep in the freezer and thaw slightly before eating.
✅ Helpful Tips
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If dates are dry, soak them in warm water for 10 minutes before blending.
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For a softer base, add 1–2 teaspoons of milk while blending.
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Use parchment paper for easy removal.