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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.

Ingredients

Scale

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.

Keywords: blueberry cashew bars, vanilla cashew bars, gluten free snack bars, healthy snack bars, nut bars, dried blueberry bars, homemade snack bars

Find it online: https://freshrecipehub.com/blueberry-vanilla-cashew-bars-recipe/