prep time 10 minutes
cook time 40 minutes
servings chocolate crunchy cashew bars
- 1 1/2 cups raw cashews
- 1/2 cup raw unsweetened coconut flakes
- 6 tablespoons sesame seeds I used a mix of black and white
- 3 tablespoons flax seeds
- 3 tablespoons hemp seeds
- 1/4 cup wheat bran or cooked quinoa for gluten-free eaters
- 1 teaspoon kosher salt
- 1/4 teaspoon cinnamon
- 1/2 cup pure maple syrup or honey
- 1 tablespoon coconut oil
- 1 teaspoon vanilla extract
- 8 ounces dark chocolate melted
Preheat oven to 350 degrees F. Coat 8x8 inch baking pan with cooking spray and then line with parchment, leaving an overhang on all sides. Set aside.
Toast cashews, coconut, sesame seeds, flaxseeds and hemp seeds in separate areas on a rimmed baking sheet, stirring occasionally (but not mixing the seeds and nuts), until golden brown, about 10–12 minutes. Let cool slightly and measure out 2 tablespoons sesame seeds, 1 tablespoon flaxseed and 1 tablespoon hemp seeds. Set these seeds aside to top the bars with later.
Add the cashews, the coconut and the remaining sesame, flax and hemp seeds plus the salt and wheat bran to a food processor or high powdered blender. Process until finely chopped. Place in a medium bowl.
Bring maple syrup (or honey) and the coconut oil to a boil in a small saucepan. Cook, stirring, for about 1 minute. Remove and stir in the vanilla. Pour over cashew/seed mixture and stir to coat.
Press the mixture firmly into the prepared 8x8 pan with the back of a greased measuring cup or wet hands. Top the bars with the reserved seeds from earlier. Press the seeds gently to adhere. Bake until golden brown, 25–30 minutes. Let cool, then cut into the bars.
Dip the cooled bars into the melted chocolate and place on a parchment-lined cookie sheet. Freeze 5 minutes for the chocolate to harden. Store in an airtight container at room temp or in the fridge.