These Coffee and Cashew Butter Bars are like a latte and a cookie had a delicious, no-drama, plant-based baby. They’re rich, smooth, and energizing—basically the dessert version of your best friend who shows up with caffeine and compliments. Cashew butter adds that subtle nutty magic, while coffee brings bold, stay-awake energy. You’ll want to eat them for breakfast, snack time, emotional recovery, and maybe while hiding from your inbox. They’re no-bake, no-stress, and no regrets. So yes, they’re kind of perfect—just like your ability to justify eating dessert before noon.
Coffee and Cashew Butter Bars
No-bake, creamy bars made with cashew butter, espresso, and chocolate. Sweet, rich, and ready to fix your snack game.
Ingredients
- Cashew butter – ½ cup creamy and drama-free
- Rolled oats – 1 cup blended into flour
- Maple syrup – ¼ cup for that sweet balance
- Espresso powder – 2 tsp your edible alarm clock
- Vanilla extract – 1 tsp
- Salt – ¼ tsp
- Vegan dark chocolate – ¾ cup chopped
- Coconut oil – 1 tbsp for melt and shine
Instructions
- Line your 8×8 pan with parchment. Commit to clean edges like you commit to skincare.
- Blend oats into fine flour using a blender or food processor.
- Mix cashew butter, maple syrup, espresso, vanilla, and salt in a bowl until smooth.
- Add oat flour and stir until the mix turns into a dreamy dough.
- Press mixture firmly into the lined pan. Pretend it’s stress relief.
- Melt chocolate and coconut oil in the microwave, stirring every 30 seconds.
- Pour chocolate over the base, spread evenly like your mascara when you actually slept.
- Chill for 15 minutes, slice into squares, and enjoy like the queen you are.
Notes
Nutritional Values (Per Serving)
- Calories: 200
- Total Fat: 11g
- Saturated Fat: 3g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
Vitamins and Minerals (Per Serving)
- Magnesium: 8%
- Iron: 7%
- Zinc: 5%
- Vitamin E: 6%
- Folate: 4%
Extra Notes / Tips
- Sprinkle crushed coffee beans on top for extra flair (and crunch).
- Store in the fridge for up to one week—if they last that long.
- Use silicone molds if you want cute shapes instead of squares.
- For a stronger coffee kick, double the espresso (and maybe skip your latte).
- Sub almond butter if cashew’s playing hard to get.
