These luxurious cashew biscuit peanut butter and chocolate bars combine the richness of dark chocolate with creamy peanut caramel and a nutty cashew base. This no-bake vegan dessert creates perfect layered bars that rival any store-bought confection, offering a healthier alternative packed with natural ingredients and irresistible flavor.
Ingredients
For the Cashew Crust:
- 150g raw cashews (1 cup)
- 120g coconut flour (1 cup)
- 30ml maple syrup, or more to taste (2 tablespoons)
- Pinch of salt
- 10ml vanilla extract (2 teaspoons)
- 15-30ml water (1-2 tablespoons)
For the Peanut Caramel Layer:
- 320g medjool dates, pitted (2 cups)
- 125ml maple syrup (1/2 cup)
- 125ml melted coconut oil (1/2 cup)
- 30g peanut butter (2 tablespoons)
- 15ml vanilla extract (3 teaspoons)
- Pinch of salt
- 150g roasted peanuts, chopped (1 cup)
For the Chocolate Coating:
- 450g dark chocolate or vegan milk chocolate (2 x 8 oz bars)
- 15ml coconut oil (1 tablespoon)
Step-by-Step Instructions
Step 1: Prepare the Cashew Crust
Place the raw cashews, coconut flour, maple syrup, salt, and vanilla extract in a food processor. Pulse until the mixture reaches a fine, granular consistency. The cashews should be broken down but not completely powdered.
Step 2: Form the Crust Base
Add water one tablespoon at a time while pulsing, until the mixture becomes sticky and holds together when pressed. The texture should resemble wet sand that clumps when squeezed.
Step 3: Press and Chill the Crust
Line a rectangular baking tray or 8×8 inch pan with parchment paper. Transfer the crust mixture to the prepared tray and press firmly into an even layer using the back of a spoon or your hands. Refrigerate while preparing the peanut caramel layer.
Step 4: Create the Peanut Caramel
Add the pitted dates, maple syrup, and peanut butter to a high-speed blender or food processor. Blend until completely smooth and creamy. If the mixture is too thick, add water one tablespoon at a time to achieve a spreadable consistency.
Step 5: Incorporate Coconut Oil
Add the melted coconut oil to the date mixture and blend briefly until just incorporated. The caramel will become shinier and softer. Avoid over-blending as this can cause the mixture to separate.
Step 6: Assemble and Freeze
Remove the crust from the refrigerator and pour the peanut caramel evenly over the surface. Smooth with a spatula and sprinkle the chopped roasted peanuts over the caramel layer, pressing gently to adhere. Place in the freezer for 1-2 hours until the caramel layer is firm and set.
Step 7: Cut and Prepare for Coating
Remove from freezer and cut into rectangular bars using a sharp knife. Clean the knife between cuts for neat edges. Set the bars aside on a parchment-lined tray.
Step 8: Create Chocolate Coating and Finish
Melt the chocolate using a double boiler or microwave in 30-second intervals, stirring between each interval. Once smooth, stir in the coconut oil until completely combined. Dip each bar into the melted chocolate, ensuring complete coverage, and place on a parchment-lined tray. Refrigerate for 1 hour until the chocolate coating is completely set.
Nutritional Information
Prep Time: 30 minutes
Chill Time: 3-4 hours
Total Time: 4 hours 30 minutes
Makes: 12-16 bars
Per Bar (approximate):
- Calories: 385
- Protein: 8g
- Carbohydrates: 35g
- Fat: 26g
- Fiber: 6g
- Sugar: 28g
- Sodium: 45mg
Recipe Variations and Substitutions
Nut-Free Alternatives
Replace cashews with sunflower seeds for a nut-free crust option. Substitute peanut butter with sunflower seed butter or tahini for those with peanut allergies.
Sweetener Options
Coconut nectar or agave syrup can replace maple syrup in both the crust and caramel layers. For a refined sugar-free option, use stevia or monk fruit sweetener, adjusting quantities to taste.
Chocolate Variations
White chocolate creates an elegant contrast, while ruby chocolate offers a unique berry flavor. Sugar-free chocolate options work well for those avoiding added sugars.
Flavor Enhancements
Add a teaspoon of instant coffee to the chocolate coating for mocha bars, or incorporate orange zest into the caramel layer for citrus notes. Sea salt flakes sprinkled on top before the chocolate sets add gourmet appeal.
Texture Modifications
Include shredded coconut in the crust for tropical flavor, or add chia seeds to the caramel layer for extra nutrition and texture.
Storage and Serving Tips
Store these bars in an airtight container in the refrigerator for up to one week. For longer storage, freeze individually wrapped bars for up to three months. Allow frozen bars to thaw for 10-15 minutes before serving for optimal texture.
These bars are best served chilled, as the caramel layer softens at room temperature. Cut with a sharp knife warmed under hot water for clean edges.
Frequently Asked Questions
Can I make these bars without a food processor? While a food processor works best for the crust, you can finely chop the cashews by hand and mix with the other ingredients. The texture may be slightly different, but the bars will still be delicious. For the caramel, a high-speed blender is essential for achieving the smooth consistency.
How do I prevent the chocolate coating from cracking? Ensure the bars are not too cold when dipping, and that the chocolate is at the proper temperature. Let the bars sit at room temperature for 5-10 minutes before coating, and allow the chocolate to cool slightly after melting but while still workable.
Can I use fresh dates instead of medjool dates? Medjool dates work best due to their natural sweetness and soft texture. If using other date varieties, soak them in warm water for 15-20 minutes before blending to achieve the right consistency.
Why is my caramel layer not setting properly? The caramel needs adequate chilling time in the freezer to set properly. If it’s still soft after 2 hours, continue freezing until firm. Using too much water during blending can also affect the setting ability.
Can I make these bars oil-free? The coconut oil in the caramel layer helps create the proper texture and binding. You can reduce the amount slightly, but omitting it entirely may result in a less cohesive caramel layer that doesn’t hold together well when cut.
These cashew biscuit peanut butter and chocolate bars represent the perfect marriage of wholesome ingredients and indulgent flavors. The combination of nutty cashew crust, rich peanut caramel, and dark chocolate coating creates a sophisticated treat that satisfies even the most discerning sweet tooth. Whether served at special occasions or enjoyed as an everyday treat, these bars prove that healthy desserts can be just as decadent and satisfying as their traditional counterparts.