Toasted Cashew Candy Bars
Homemade candy bars that taste like the real deal, minus the corn syrup? Yes, please. These no bake candy bars start with a crunchy toasted cashew, oat, and peanut butter base, get a thick layer of dark chocolate on top, and set up in the freezer in about an hour. No oven, six ingredients, zero weird stuff. Boom.
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I first shared these toasted cashew candy bars back in 2015, right after our big move to Vancouver, and they’re still my go-to swap for Halloween candy. If you’re looking for more treats that skip the refined sugar, you’ll find plenty in my dessert recipes.
Why you will love this recipe
- No oven required. A quick toast on the stovetop, a quick melt, and the freezer does the rest.
- Six simple ingredients that are probably hanging out in your pantry right now.
- Naturally vegan and gluten free, so everyone gets a candy bar. Just double check your oats and chocolate chips.
- Toasted cashews = big flavour. They give these bars a rich, nutty depth that tastes like way more effort than it is.
Ingredient notes
Find the complete ingredient list, with measurements, in the recipe card below.
- Cashews: Raw, unsalted cashews are best since you’re toasting them yourself. Already roasted cashews work in a pinch too.
- Oats: Old-fashioned rolled oats give the best chewy texture. Use certified gluten free oats if you’re making these for anyone with allergies or celiac. We recommend One Degree!
- Peanut butter: A natural, drippy peanut butter that’s well stirred works best. If yours is super thick, warm it for a few seconds so it mixes in easily.
- Maple syrup: The real stuff, not pancake syrup. It sweetens the base and helps hold it all together.
- Dark chocolate chips: Check the label for dairy-free chips if you want to keep these vegan.
- Coconut oil: Just a spoonful helps the chocolate melt silky smooth and gives you that snappy candy bar topping.
- No added oil, fat, or salt
- A source of protein and iron
- Add to baked goods for extra crunch and texture
Equipment
- Frying pan
- Cutting board and sharp knife
- 9×9 baking dish
- Parchment paper
- Large mixing bowl
- Small saucepan
Hybrid technology features a laser-etched hexagonal nonstick surface that combines stainless steel and ceramic coatings for the ultimate sear and easy cleaning.
Instructions
Scroll to the recipe card at the bottom for the FULL recipe details.
Step 1: Toast the cashews
Heat a frying pan over medium high heat. Once it’s hot, add the cashews in a single layer and stir them frequently for about 3 to 4 minutes, until they’re fragrant. Transfer them to a cutting board and give them a rough chop.
EXPERT TIP! Don’t walk away from the pan! Cashews go from golden to burnt in a flash, so pull them off the heat the second they smell toasty. And please don’t skip this step. Toasting is the key to that extra depth of flavour. For more tips, check out my guide on how to toast nuts on the stovetop.
Step 2: Make the base
Line a 9×9 dish with parchment paper. In a large bowl, mix the chopped cashews with the oats, peanut butter, and maple syrup. Press the mixture firmly into the bottom of the dish and pop it in the freezer.
Step 3: Add the chocolate layer
Melt the chocolate chips and coconut oil together in a small saucepan over low heat. Once it’s smooth, grab the base from the freezer, pour the chocolate over top, and spread it out evenly. Back into the freezer it goes for an hour to set.
Step 4: Slice and enjoy
Let the bars sit on the counter for 5 minutes or so before slicing, or the chocolate might crack a bit. Lift the whole slab out with the parchment and cut it into 9 bars.
Substitutions and recipe variations
- Switch up the nut butter. Almond butter or cashew butter both work here.
- Try a different nut. Toasted almonds, pecans, or peanuts are all delicious. Toast them the same way.
- Go salty-sweet. Sprinkle a little flaky sea salt over the chocolate before it sets. So good.
- Add mix-ins. Stir a handful of shredded coconut or mini chocolate chips into the base.
- Swap the sweetener. Honey works instead of maple syrup, but your bars won’t be vegan anymore.
Serving suggestions
Cut these into small squares and pile them on a platter for your Halloween party, and watch them disappear before the store-bought candy does. They’re also my favourite afternoon pick-me-up with a mug of chai coffee, or chop one up and sprinkle it over a bowl of banana nice cream. Treat yo’ self.
FAQS
Yes! As long as you use dairy-free dark chocolate chips, everything in this recipe is plant-based.
Oats are naturally gluten free, but they are often cross-contaminated during processing. Use certified gluten free oats if you are making these for anyone with celiac or a gluten allergy.
Yes. You can skip the toasting step or just warm them in the pan for a minute to wake up the flavour. If they are salted, you will get a tasty salty-sweet thing going on.
The chocolate is very firm straight out of the freezer. Let the pan sit on the counter for about 5 minutes and use a sharp knife for clean slices.
Storage tips
Store these covered in the fridge or freezer. Thanks to the coconut oil, the chocolate softens at room temperature, so don’t leave them out on the counter for too long. If they’re coming straight from the freezer, give them a few minutes to thaw before you dig in.
More cashew recipes
If you’ve tried these toasted cashew candy bars, please give us a rating and let us know how they turned out by leaving a comment below. We love feedback!
*Originally posted October 16, 2015, and updated on October 25, 2026.*
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Toasted Cashew Candy Bars
Ingredients
- ½ cup cashews
- 2 cups oats *use certified gluten free for allergies
- ¾ cup peanut butter *we recommend using natural
- ½ cup maple syrup
- ½ cup dark chocolate chips
- 1 tbsp coconut oil
Instructions
- Heat a frying pan over medium high heat. Once the pan is hot add the cashews in a single layer. Stir frequently so the don’t burn. Remove from heat when they are fragrant (about 3-4 minutes) and transfer them to a cutting board and give them a rough chop.
- Line a 9×9 dish with parchment paper and set aside. In a large bowl, mix together the cashews with the oats, peanut butter and maple syrup. Press this mixture into the bottom of the parchment lined 9×9 and pop it into the freezer.
- Meanwhile melt the chocolate chips and coconut oil together in a small saucepan over low heat. Once the chocolate mixture is smooth, remove the base from the freezer and pour the chocolate overtop. Return the 9×9 to the freezer and let it set for an hour.
- Let it sit for 5 minutes or so before slicing, or the chocolate on top might crack a bit.
- Store covered in the fridge or freezer.