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 8x8 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.