Copycat Cashew Cookie Bars
Ingredients
- 350 g of raw cashews
- 350 g of pitted medjool dates
- Optional: 1/4 tsp of sea salt
Instructions
- Add the raw cashews to a food processor and blend until a fine crumb to remove chunks.
- Add the dates and then blend until a sticky ball comes together (you may need to stop and scrape over a few minutes).
- Press the mixture into a lined dish (we used a 10”x10” size but you can make this bigger and have thinner bars) either using a spatula or place a piece of cling film over the top to press flat with your hands (leave on), then place in the fridge to cool/set for 1-2 hours before slicing into whatever sized bars or bites you like.
- Enjoy!
Notes
Store bars in the fridge for up to 1 week or freeze for up to 2 months.
If your dough feels too sticky, simply add 50g (1/4 cup) of cashews and blend again. If it is too dry and won’t come together, add 1/2 a tsp of water at a time until it comes together.
If your dough feels too sticky, simply add 50g (1/4 cup) of cashews and blend again. If it is too dry and won’t come together, add 1/2 a tsp of water at a time until it comes together.