This nut bar recipe came from a desire to not go to the grocery store and just use up whatever ingredients I had in my house to make food for the day.
My husband and I snack on bars all the time so I figured I would try to make some nut bars since we were out of the typical ones I buy. If you are not a baker, no worries! This can easily be a no-bake nut bar recipe by eliminating the step of toasting the oats and nuts.
Scroll down for this super fast, sweet, salty, and crunchy recipe :)
Crunchy Cashew Nut Bars
1 cup of dates (I used deglet noor but medjool also works)
1 1/2 cups of rolled oats (I use gluten-free)
1 cup of chopped cashews (mine were raw but salted/toasted are fine. would also be good with almonds!)
1/4 cup of maple syrup
1/2 cup of creamy peanut butter (or other nut butter of your choice)
pinch of salt
Chop up cashews (or other nut preference) into tiny pieces
If toasting oats and cashews - place on a baking sheet in oven at 350-degrees F until light color starts to form (about 10 minutes)
Pulse dates in a food processor/high power blender until it turns into a ball or paste.
While the oats and nuts toast, melt the maple syrup and peanut butter in a small saucepan on low. Once it begins to melt remove from heat (you do not want to burn/overheat).
Place the melted peanut butter mixture, toasted cashews and oats, dates, and a pinch of salt in a large bowl and mix. (I had to use my hands to, but here's where a stand-mixer may help. The mix will feel very dry, sticky and rough on your hands, but that's ok.)
Line a baking dish or loaf pan with parchment paper or plastic wrap. Pour mixture in.
Using your hand or something solid like a round cup, press down on the mix very firmly until it is all flat. (I used a loaf pan and rolled a glass cup over the mix)
Once flattened, place in the fridge for 15 minutes to further firm up. Once out of the fridge, you can cut into squares or bars and enjoy!
P.S. there are a lot of directions here but this recipe is super quick!