It’s early August and I guess I shouldn’t be surprised that we have been experiencing another oppressive heat wave. I suppose, in my mind, if I have to be back working at school, then the weather should follow suit. Cool, crisp, fall days. Football games. Leaves. Jackets.
Don’t get me wrong—as far as I’m concerned, summer can stay around forever. I’m just not turning on the oven. For now.
These blackberry cashew bars are a recipe that came purely out of avoiding the oven. And a recipe that can act as breakfast, a snack, or dessert, is a winner in my book.
The bottom layer—a mixture of cashews, dates, and oats—is pressed into a loaf pan. A quick mix of cocoa powder, coconut oil, and maple syrup make up the middle layer, and to top things off, a collage of blackberries. A short spell in the fridge to set and then you’re ready to cut some bars.
It really doesn’t get easier or more oven-free than that.
Make a Salted Plains recipe? I’d love to see! Tag your creations on Instagram with #saltedplains!
- 1½ cups dates, pitted
- ½ cup raw cashews
- 2 tablespoons gluten-free oats
- 2-3 pinches salt
- 2 tablespoons coconut oil, melted
- 2 tablespoons cocoa powder
- 1 tablespoon maple syrup
- 1½-2 cups (about 6 oz.) fresh blackberries
- Line a loaf pan with parchment paper.
- In the bowl of a food processor, place dates, cashews, oats, and salt. Process until "dough" comes together and cashews are in small pieces. If your mixture is not coming together, add a teaspoon of water.
- Press mixture into the bottom of prepared pan into an even layer. In a small bowl add melted coconut oil, cocoa powder, and maple syrup. Stir until cocoa powder is dissolved. Pour chocolate mixture over the nut mixture in the pan. Use the back of a spoon to spread into an even layer. Press blackberries on top of chocolate layer until covered. Refrigerate for at least 25 minutes or until chocolate has set.
- Using the parchment as handles, remove from pan. Slice with a sharp knife into squares. Store in an airtight container in the refrigerator.