No-Bake Chocolate Strawberry Cashew Butter Bars
These No Bake Chocolate Strawberry Cashew Butter Bars have a creamy strawberry cashew butter base, topped with dark chocolate and a strawberry drizzle. You only need seven ingredients to make these irresistible gluten-free and vegan cashew butter bars.
Servings 16 bars
Ingredients
- 1½ cups (384g) creamy cashew butter can also use almond butter, but the flavor is more pronounced
- ¼ cup maple syrup you can also use honey
- ⅓ cup coconut flour
- 1 cup freeze-dried strawberries crushed into powder
- ⅓ cup coconut oil melted
For the chocolate topping
- 4 ounces dark chocolate finely chopped
- 2 tablespoons creamy cashew butter or whatever nut butter you're using
For the strawberry drizzle
- ¼ cup coconut butter melted
- 1 tablespoon freeze-dried strawberry powder from about 2-3 tablespoons freeze-dried strawberries
Instructions
- Line a 8x8” pan with parchment paper and grease lightly with coconut oil; set aside.
- In a mixing bowl, stir together the cashew butter, maple syrup, coconut flour, crushed freeze-dried strawberry powder, and coconut oil. Spread evenly into the prepared pan. Place in the fridge to firm up.1½ cups (384g) creamy cashew butter, ¼ cup maple syrup, ⅓ cup coconut flour, 1 cup freeze-dried strawberries, ⅓ cup coconut oil
- Combine the dark chocolate and cashew butter in a microwave-safe bowl. Microwave in 30 second increments, stirring between each, until the chocolate is melted and smooth. It took 1 minute in my microwave. Pour the chocolate over the cashew butter base and spread to cover the top.4 ounces dark chocolate, 2 tablespoons creamy cashew butter
- In a small bowl, whisk together the coconut butter and freeze-dried strawberry powder. Pour into a small zip bag or piping bag, and while the chocolate is still warm, drizzle the coconut strawberry butter over the chocolate. I did lines back and forth across the bars, and then ran a toothpick through the lines perpendicularly. Place back in the fridge.¼ cup coconut butter, 1 tablespoon freeze-dried strawberry powder
- Let firm up for at least two hours before cutting into 16 bars and serving. To cut cleanly through the chocolate, I recommend using a warm knife (I like to run it under very hot water to warm it up, and then dry it before cutting). Store any leftovers in the refrigerator for up to 2 weeks, tightly sealed.
Notes
You can also get freeze-dried strawberry powder from Nuts.com, which is what I used here. It is not paleo though, because it uses rice hulls to keep the powder dry.
