Easy, healthy, no-bake Blackberry Cashew Bars made with whole ingredients for a gluten-free, vegan, and refined sugar-free treat!
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!
Blackberry Cashew Bars (Gluten-Free, Vegan)
Ingredients
- 1 1/2 cups dates pitted
- 1/2 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
- 1 1/2-2 cups about 6 oz. fresh blackberries
Instructions
- 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.
Notes
Alison @ Foodbymars says
Oh how pretty these little no-bake bars are! And so simple. Beautiful job as always, Tessa. Xo
Tessa says
Thank you, Alison!! I’m all about simple these days (when I can be!). Hope NYC is a little cooler this weekend than what we are experiencing! xoxo
Mary Ann | The Beach House Kitchen says
Wow Tessa, I’m lovin’ these bars AND lovin’ the fact that my oven doesn’t need to go on to make them! It’s scorching here too!
Tessa says
Oh my gosh, so hot. And why am I so surprised?! Haha. Not turning on the oven is a total win! Have a great weekend, Mary Ann! <3
Aysegul says
I think this recipe is MAGICAL. Truly.. I am so SO inspired that I think I am going to try to make this with almonds ( I recently ran out of cashews) today.
And the photos.. Breathtaking. LOVE!!!! :)
Tessa says
Ohh, I would love to know how you like it with almonds. I bet that would be fantastic! Thank you for your kind words, Aysegul – it means so much!! <3
Emily | Gather & Dine says
Just beautiful, Tessa! I love raw bars like these- simple, no fuss, and yet still so stunning. Love how you added that chocolate layer too. Scrumptious! Hope you are having a great start to the school year!
Tessa says
Thank you, Emily!! I am all about no fuss at the moment. Back to school brings that out in me. Haha ;) The chocolate layer is my favorite part! Have a wonderful week, my friend! <3
genevieve @ gratitude and greens says
These are such gorgeous bars, Tessa! We’ve got so many berries in season right now and these would be perfect for enjoying all the blackberries <3
Tessa says
Thank you, Genevieve!! I can’t get enough of the berries this summer. Just too good. Have a great week, lovely! xo.