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Copycat Cashew Cookie Bars
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Copycat Cashew Cookie Bars

5 from 1 vote
Prep Time 5 minutes
Setting 1 hour
Total Time 1 hour 5 minutes
Servings 22
Suitable For 18+ months
Metric - US Customary Units

Ingredients

  • 350 g raw cashews
  • 350 g medjool dates (pitted)
  • Pinch sea salt (optional)

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!

Storage

Store bars in the fridge for up to 1 week or freeze for up to 2 months.

Notes

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.