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Cashew Date Protein Bars

These delicious sweet healthy protein bars are packed with good for you ingredients like fruit and nuts, but taste 100% like a legit rich chewy candy bar!  Paleo friendly and vegan candy bars are gluten free and free of refined sugar. 
 
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword cashew date protein candy bars, clean eating candy, clean eating dessert or snack, healthy date cashew protein bars, healthy no bake protein bars, healthy protein bars, healthy protein bars no bake
Servings 16

Ingredients

Base Crust

  • 1 cup cashews, soaked 3+ hours and drained
  • 1/2 cup rolled oats
  • 1/2 cup desiccated coconut
  • 1/4 cup honey or maple syrup
  • 1/4 cup coconut oil, melted

Caramel Layer

  • 2 cups dates, soaked 30 minutes and drained
  • 1 13.5 oz can coconut cream, full fat (solid part only) *see note below
  • 1/4 cup cashew (or any other nut) butter
  • 2 scoops protein or collagen powder
  • 1 teaspoon vanilla extract

Nut Layer

  • 1 cup chopped, roasted. salted nuts of choice

Chocolate Coating & Drizzle

  • 1 cup chocolate chips
  • 1 tablespoon coconut oil

Instructions

Base Crust

  • Note: Place the can of coconut cream in the fridge or freezer for at least 1-2 hours before making these bars to allow coconut cream to separate.
    Make the crust first. Line an 8 x 8-inch baking pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting.
    Place cashews into a food processer and process until broken down and crumbly. Add rolled oats, coconut, honey and coconut oil and continue to process until mixture is sticky and well combined.
    Be careful not to over process as its nice to have texture variance and different sized “bits” in your healthy bar base.
    Press the base mixture into the bottom of your pan or dish evenly. Refrigerate while you prepare the filling.

Caramel Layer & Nut Layer

  • Open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard.
    Blend all caramel layer ingredients in the food processor until smooth and creamy.
    Depending on the power of your blender this might take a few minutes. Stop blending to scrape the sides and continue to blend until smooth.
    Spread this mixture over the chilled base crust and sprinkle with the chopped, roasted nuts, pressing them gently into the caramel layer. Cover and place in the refrigerator or freezer for 2 hours (or more) to set.
    Once set, cut the bars. Remove from the pan and with a sharp knife, cut into 16 bars or desired size and place on a large baking sheet lined with parchment paper. Place back in the fridge or freezer while you melt the chocolate.

Chocolate Coating & Drizzle

  • Place chocolate chips and coconut oil in small dish and microwave with 30 second bursts stirring between each one until melted and smooth.
     Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.
    Once melted, carefully dip the bottom of each bar in the chocolate and place back on the parchment,then drizzle chocolate over the top of each bar.
    Refrigerate or freeze 20 minutes so the chocolate hardens.
    Store leftovers covered in plastic wrap in the freezer or refrigerator. They will stay good in the freezer for up to one month.
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