My. Oh. My. I am in LOVE with these Chocolate Cashew Bars; I can not tell you how many times I have made them. They are so easy to make and have hardly any ingredients in them at all. The one problem is, my Mum loves them even more than I do and always pinches them off me. Cheeky Cheeky. Although it does keep her from munching all the biscuits!!

I found a recipe from Unprocessyourfood on Instagram which I adapted slightly for my own preference. I change it every now and then, depending on what I am fancying that week. I have done it with a few more dates, with and without cinnamon, blended it for less time so its more of a crumbly/ dry bar. It is all preference and that’s why I love simple recipes; so easy to adapt to what you like.

These bars are perfect for afternoon snacks to keep you going during the energy slump most of us endure around 3-4pm. They have slow release carbohydrates and protein to keep you full until dinner time but also a healthy hit of sugar to give you some energy and put a smile on your face, and your belly ( Hello? Chocolate!!).

I hope you enjoy 🙂

INGREDIENTS:

• 1 1/2 Cup Cashews
• 1/4 Cup Rolled Oats
• 6 Dates (chopped)
• 2 Tbsp Maple Syrup (honey if not vegan)
• 1/4 Tsp Cinnamon
• Dark Chocolate Chips (vegan or non-vegan)
• Flaked Almonds
• Pinch Sea Salt

DIRECTIONS:

1. Blend oats, cashews and sea salt in food processor
2. Add dates, cinnamon and honey and blend until a cookie dough texture
3. Press onto a lined baking tray and top with dark chocolate chips and flaked almonds (you can use chopped nuts of any kind, they would also be good).
4. Leave to set overnight in the fridge and then enjoy (alternatively, keep in freezer for an hour and then remove to enjoy).