These Blueberry Cashew Bars are a simple, frozen summer treat that are packed with healthy fats and antioxidants!
I have a confession. I made these Blueberry Cashew Bars a few weeks ago, photographed them and then stuck them in the freezer and promptly forgot about them! Whoops! The good news is, I was cleaning out the freezer the other day and I found them…then- lightbulb!- realized I never shared them on the blog. So here we are.
Then, I almost couldn’t share them today because I upgraded my computer software yesterday (scariest thing ever) and I had to work out some kinks with iphoto (all the while patiently not freaking out!).
But, I got all that taken care of and I’m here to share this little frozen treat with you today!
I came up with these while looking for a way to use a random bag of cashews I bought a couple of months ago. I like cashews but don’t typically eat them just by themselves. I also had some extra wild blueberries after making these Wild Blueberry Ice Cream Sandwiches, so I did some googling and came across these and decided to try my own spin.
This was my first time soaking cashews to make any sort of filling, although I know it’s quite common. I’ll definitely be doing it again, though, because it worked quite well! Hubby thought I was crazy, but I persevered!
Here’s how you make them:
I think you could use regular blueberries to make these, you just might have to do a bit more smashing of the chia jam mixture for the top layer. Other fruits like blackberries, strawberries and raspberries would work well too!
This is kind of a taste as you go along recipe. For the cashew layer, start with 1 tablespoon of honey and taste after blending. If it’s not sweet enough for you, add a little more! I used peanut butter because I love the taste of blueberries and pb together. If you want a more subtle peanut butter flavor, decrease to 1/4 cup instead of 1/3.