This Cashew Crunch Bar recipe makes perfect vegan energy bars for sporting events, a nutritious snack for people on the go simply just dessert. They offer a satisfying crunch as well as a nice chewy texture thanks to a cashew butter base which is sweetened with maple syrup and brown rice syrup, then studded with everything from hemp seeds to millet to crushed cacao nibs.
1 ½ cups cashew butter
½ cup maple syrup
½ cup brown rice syrup
¼ cup hemp seeds, toasted
½ cup millet, toasted
½ cup sunflower seeds, toasted
½ cup crushed cacao nibs
¾ cup walnuts or pecans, toasted
Preheat oven to 350F (177C). All seeds and millet should be toasted in separate batches.To toast seeds and millet, place them in a frying pan on medium heat, shaking pan back and forth about once a minute, for about 5 minutes, or until you can smell them toasting.
Hand mix the cashew butter, maple syrup and brown rice syrup in a large bowl for one minute with a spoon. Add the rest of the ingredients and mix well. Spread the mixture on a lightly oiled 9 x 13 inch baking dish and bake for 15 minutes or until golden brown. Allow to cool and cut into bars. Store Vegan Cashew Crunch Bars in a covered container at room temperature for about 1 week or in a freezer bag in the freezer for up to 6 months.
Get a price on the Cacao Nibs I Recommend at Amazon.