Summer is here and these iced cashew bars are going to be your new favorite refreshing treat! They are sweet & salty and packed with healthy fats to curb those cravings.
The 4th of July is coming soon here, and I was feeling inspired to show some pride in our country. Even though there are crazy (when I say crazy, I mean shitty) things happening right now, it’s still important to show that we are a nation of people who can make more of a difference that just one human.
Patriotic Iced Cashew Bars
These bars are cashew and fruit based with an oat flour base. The sweetness comes from the fruit and agave nectar in the cashew blend and the saltiness comes from the molasses and salt in the base! The molasses helps everything stick together nicely without a ton of added oil.
Oat Flour Base
Start with 1 cup of oat flour (which is just ground oats – I just use my Blendtec to) then add a pinch of salt, 2 Tbsp of molasses and 1 Tbsp of coconut oil. Mix until all crumbles are sticking together.
‘Blue’ & ‘White Layer
The blue and white layer is made from 2 cups raw cashews, 3/4 can of full fat coconut milk and 1-2 Tbsps of agave nectar. Then one cup of the mixture is removed and set aside for the blue section. Add 1 ripe banana to the remaining cashew mixture and blend!
Set aside the white layer in a bowl and add the 1 cup of leftover cashew mix back into the blender along with 1/2 cup of blueberries and 1/4 tsp of spirulina. The spirulina will give it a darker blue color. Blend until smooth and set aside! Here is the spirulina powder I like to use.
The red layer is fruit and coconut milk based. Rinse out the blender and add 1/2 cup of raspberries, the remaining 1/4 can of coconut milk, and 1/2 ripe banana. Blend until smooth!
Layer & Freeze
Use a 9×9 inch pan and line with parchment paper for easy removal later. Pack down the oat ‘crust’ evenly. You’ll really have to use your muscle for this part 😉
Then layer the blueberry/cashew mix first, spreading it evenly on top of the crust. Do the same with the banana layer and finally the raspberry layer. Make sure you have a flat spot to set the pan in your freezer and freeze overnight for best results; freezing for over 4 hours will also work.
Slice & Enjoy! Don’t forget to snag the blender I use
Patriotic Iced Cashew Bars
- 1 Cup Oat Flour (ground oats)
- 2 Tbsp Molasses
- 1 Tbsp Coconut Oil
- 2 Cups Raw Cashews, soaked overnight or boiled for 5 minutes to soften
- 3/4 Can Coconut Milk, full fat
- 1 Tbsp Agave Nectar
- 1/2 Cup blueberries
- 1/2 tsp Spirulina Powder
- 1 1/2 Ripe Bananas
- 1/2 Cup Raspberries
- remaining 1/4 Can Coconut Milk, full fat
Make the crust: add the the oat flour, molasses and coconut oil into a bowl and mix until evenly combined. In a 9x9 inch pan lined with parchment paper, pack the crust into the bottom evenly.
Make the layered cashew mix: Add the cashews, agave and 3/4 can coconut milk and blend until smooth. Remove 1 cup of the cashew mix and set aside.
Add 1 ripe banana and blend again until smooth. Remove the banana mixture and set aside.
Add the remaining cashew mix along with the blueberries and spirulina powder. Blend until smooth. Remove and set aside.
Rinse the blender. Add the raspberries, 1/2 banana and the remaining coconut milk. Blend until smooth.
Layer the bars: start with the blueberry mixture and spread evenly on top of the crust. Follow witht the banana mixture and spread evenly. Finally add the raspberry mixture and spread evenly.
Freeze (make sure on a flat surface) overnight for best results, or at least 4 hours. Remove from the pan and slice into 16 bars. Serve immediately. TIP: run the knife under hot water to easier slicing.
Store in the freezer.
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