Blueberry Vanilla Cashew Bars Recipe

Introduction

These Blueberry Vanilla Cashew Bars are a deliciously chewy and naturally sweet snack perfect for any time of day. Packed with nuts, dried fruit, and warm vanilla, they offer a wholesome boost without refined sugars. Enjoy them as an energy bar or a light dessert!

Ingredients

• 3/4 cup roughly chopped cashews
• 3/4 cup roughly chopped almonds
• 1/2 cup dried blueberries
• 1/4 cup almond meal
• 2 tablespoons ground flaxseed (chia seeds or hemp hearts may be subbed)
• 1/8 teaspoon pink salt
• 2 vanilla beans (sliced & seeds scraped)
• 1/3 cup brown rice syrup

Instructions

1. Step 1: Preheat your oven to 300ºF and line an 8×8-inch pan with parchment paper, leaving enough overhang on the sides to lift the bars out later. Set the pan aside.
2. Step 2: In a large bowl, combine the chopped cashews, chopped almonds, dried blueberries, almond meal, ground flaxseed, pink salt, vanilla bean seeds, and brown rice syrup. Stir everything together with a wooden spoon or rubber spatula until the mixture is fully combined and sticky.
3. Step 3: Transfer the sticky mixture into the prepared pan. Use a thick rubber spatula and press the mixture firmly into an even layer, making sure to push it into all four corners. Alternatively, a small pastry roller works well for this.
4. Step 4: Bake the bars for 18 to 20 minutes. Once baked, allow the pan to cool to room temperature, then place it in the refrigerator for at least 1 hour to let the bars set completely.
5. Step 5: Use the parchment paper edges to lift the bars out of the pan. Cut into 10 even bars. Wrap each bar individually in parchment paper for easy storage.

Tips & Variations

• Swap ground flaxseed for chia seeds or hemp hearts for a different nutritional profile.
• Add a pinch of cinnamon or nutmeg for a warm spice twist.
• Use maple syrup instead of brown rice syrup, but expect a slightly softer texture.
• Toast the nuts lightly before mixing to deepen their flavor.

Storage

Store the wrapped bars in an airtight container in the refrigerator for up to 2 weeks. To enjoy, eat them cold or let them sit at room temperature for a few minutes to soften slightly. These bars are not ideal for freezing as their texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh blueberries instead of dried?

Fresh blueberries add too much moisture and will alter the texture of the bars. It’s best to stick with dried blueberries or other dried fruits like cranberries or cherries.

Is it possible to make these bars nut-free?

The recipe relies on cashews and almonds for texture and flavor, but you can try substituting with seeds like sunflower or pumpkin seeds. Keep in mind the texture and taste will differ.

Blueberry Vanilla Cashew Bars Recipe

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★★★★★

4.8 from 114 reviews

Deliciously chewy Blueberry Vanilla Cashew Bars made with wholesome nuts, dried blueberries, and infused with the fragrant sweetness of vanilla beans. These bars are naturally gluten-free and perfect for a nutritious snack or on-the-go breakfast.

• Author: Grace
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 30 minutes
• Yield: 10 bars 1x
• Category: Snacks
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

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Dry Ingredients

• 3/4 cup roughly chopped cashews
• 3/4 cup roughly chopped almonds
• 1/2 cup dried blueberries
• 1/4 cup almond meal
• 2 tablespoons ground flaxseed (chia seeds or hemp hearts may be subbed)
• 1/8 teaspoon pink salt
• 2 vanilla beans (sliced & seeds scraped)

Binding Agent

• 1/3 cup brown rice syrup

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 300ºF (150ºC). Line an 8×8 inch baking pan with parchment paper, leaving some overhang on the sides to help with removing the bars later. Set aside.
2. Combine Ingredients: In a large mixing bowl, add the chopped cashews, almonds, dried blueberries, almond meal, ground flaxseed, scraped vanilla beans along with their pods, pink salt, and brown rice syrup. Using a large wooden spoon or rubber spatula, stir vigorously until everything is fully combined. Expect the mixture to be very sticky and thick, which helps bind the bars together.
3. Press Mixture into Pan: Transfer the mixture into the prepared pan. Using a thick rubber spatula and the palm of your hand, press the mixture evenly into all corners of the pan ensuring a compact and even layer. Alternatively, you may use a small pastry roller to help achieve an even surface.
4. Bake the Bars: Place the pan in the preheated oven and bake for 18 to 20 minutes. Baking helps to slightly toast the nuts and set the bars.
5. Cool and Set: Once baked, remove the pan from the oven and allow it to cool at room temperature. Then transfer the pan to the refrigerator for at least 1 hour to let the bars set fully and firm up.
6. Slice and Store: Use the parchment paper edges to lift the set mixture out of the pan. Place on a cutting board and slice into 10 even bars. Individually wrap each bar in parchment paper and store them in an airtight container in the refrigerator. They will keep fresh for up to 2 weeks.

Notes

• You can substitute ground flaxseed with chia seeds or hemp hearts if preferred.
• Ensure to press the mixture firmly to help the bars hold together after baking.
• If you prefer sweeter bars, add a touch more brown rice syrup but balance accordingly.
• These bars are naturally gluten-free and great for nut lovers; however, use caution if you have nut allergies.
• Storing in the fridge helps maintain firmness and extends shelf life.

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