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Blueberry Vanilla Cashew Snack Bars

Blueberry Vanilla Cashew Snack Bars for Guilt-Free Indulgence

Enjoy these Blueberry Vanilla Cashew Snack Bars as a healthy snack option rich in nutty flavors and natural sweetness.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 1 hour
Total Time 1 hour 40 minutes
Servings: 10 bars
Course: Snack Bars
Cuisine: Gluten-Free, Vegan
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup Cashews Substitution Note: Use any preferred nut like almonds or walnuts.
  • 1/2 cup Almonds Substitution Note: Can replace with more cashews or another type of nut.
  • 1/2 cup Almond Meal Substitution Note: Use coconut flour or oatmeal if almond meal is unavailable.
For the Sweetness
  • 1 cup Dried Blueberries Substitution Note: Any dried fruit like cranberries or cherries could work.
  • 1/2 cup Brown Rice Syrup Substitution Note: Light corn syrup can be used if needed, but results may vary.
For the Binding
  • 1 tablespoon Ground Flaxseed Substitution Note: Chia seeds or hemp hearts can be used instead.
  • 1/4 teaspoon Pink Salt Substitution Note: Any salt can be used, but pink salt adds a unique flavor.
For Flavor
  • 2 beans Vanilla Beans Substitution Note: Use 2 teaspoons of vanilla extract if vanilla beans are unavailable.

Equipment

  • 8x8-inch baking pan
  • mixing bowl
  • Spatula
  • sharp knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 300°F (150°C) and line an 8x8 inch baking pan with parchment paper.
  2. In a large mixing bowl, combine the chopped cashews, almonds, dried blueberries, almond meal, ground flaxseed, pink salt, and vanilla bean seeds.
  3. Pour in the brown rice syrup and mix the ingredients thoroughly until sticky.
  4. Transfer the mixture into the prepared baking pan and press it down evenly.
  5. Bake for 18-20 minutes until the edges turn a light golden color.
  6. Allow to cool at room temperature for 15-20 minutes, then refrigerate for at least 1 hour.
  7. Lift the bars out using the parchment paper and cut into 10 equal-sized bars.
  8. Wrap each bar individually in parchment paper and store them in an airtight container.

Nutrition

Serving: 1barCalories: 200kcalCarbohydrates: 24gProtein: 5gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 40mgPotassium: 180mgFiber: 3gSugar: 8gCalcium: 4mgIron: 6mg

Notes

These bars can be stored in the refrigerator for up to 2 weeks or frozen for up to 1 month for longer storage.

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