Toasted Cashew Candy Bars – Vegan & Gluten Free

by Sharon on October 16, 2015

Toasted Cashew Candy Bars

These Toasted Cashew Candy Bars are like a distant memory.

We devoured the heck out them a few weeks before our big move. I was planning on being oh-so organized, getting ahead of the game by having a few posts in my arsenal ready to go.

Toasted Cashew Candy Bars

Well, the recipe testing was done, and the photos taken, but the writing of the posts never came to fruition. In the chaos of planning and executing the move to Vancouver, I had no headspace to sit and write. It would have ended up as posts full of packing news, shipping costs and apartment hunting. Fun reads, right?

Anyways, most of those posts will be up next summer, because no one is in the mood for summer salads now that it’s October, amiright?

The good news for me is: it’s always the season for candy bars and these Toasted Cashew Candy Bars are . the . bomb. Boom. 🙂

Toasted Cashew Candy Bars

I got really into cashews when I did the Whole 30. No chocolate was permitted during those four weeks so let’s make up for that, shall we?

Toasted Cashew Candy Bars

The toasting of the cashews is key here for the extra depth of flavour. These babies make passing up those Halloween treats super easy. Skip that corn syrup, white sugar laden sh!t and treat yourself to these whole food bars of amazingness.


Yields 9

Toasted Cashew Candy Bars - Vegan & Gluten Free
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  • 1/2 cup cashews
  • 2 cups oats (use certified gluten free for allergies)
  • 3/4 cup peanut butter
  • 1/2 cup maple syrup
  • 1/2 cup dark chocolate chips
  • 1 tbsp. coconut oil


  1. 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.
  2. line a 9x9 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 9x9 and pop it into the freezer
  3. 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 9x9 to the freezer and let it set for an hour
  4. Let it sit for 5 minutes or so before slicing, or the chocolate on top might crack a bit
  5. Store covered in the fridge or freezer


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{ 10 comments… read them below or add one }

rachel @ athletic avocado October 22, 2015 at 12:37 pm
mmm cashews are one of my favorite nuts, and when you add chocolate to the mix you can't go wrong! YUM!
Sharon October 26, 2015 at 1:41 pm
Better than PB & J. ;)
Heidi @ Food Doodles October 27, 2015 at 5:41 pm
Ahhh, I love cashews soo much! I almost never buy them because they're so pricy and they are gone so fast! I literally have to hide them so they don't all get devoured at once haha. These bars look soooo good. Pinning :)
Sharon October 28, 2015 at 8:17 pm
Thanks Heidi! I'm with you on the ca$hews. ;) The budget has shrunk now that we're in Vancouver.
karen November 5, 2015 at 3:23 pm
Oh these seem like the freaking BEST CANDY BARS EVER!!! I'm not one to eat a lot of cashews, more so because I don't know how to use them to their potential, but Sharon, hol-y! Annndd this recipe is my style. EASY! :) *props*
Sharon November 5, 2015 at 8:51 pm
I'm taking it easy on the cashews lately. So expensive! But any nut could be used in this recipe. I know you love nuts ( and balls ;) ).
Erin April 23, 2016 at 4:09 pm
Wow!! These looks so so good. I love how you combined cashews AND peanut butter in this candy bar! I can only imagine how divine these taste :P
Sharon April 23, 2016 at 4:14 pm
Thank you, Erin! Nothing beats a lotta nuts, that's for sure. ;)
Teresa July 13, 2016 at 11:44 am
I am a certified food lover with a sweet tooth. These candy bars with cashew nuts are mouth watering. Nice post!
Sharon July 13, 2016 at 2:13 pm
So nice of you, Teresa! Thanks so much. :)

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