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:Print
Blueberry Cashew Bars
A fun, frozen treat for summer!
- Yield: 9 1x
- 11/2 cups raw cashews
- 1/3 cup nut butter
- 1/2 teaspoon vanilla extract
- 1–2 Tablespoons honey (depending on sweetness preference)
- 1/4 cup milk (cow, almond, soy, etc)
- 2 cups raw almonds
- 1 cup dates, pitted and chopped
- 2 cups frozen wild blueberries
- 2 Tablespoons honey
- 2 Tablespons chia seeds
- Place cashews in a bowl, cover with water and soak at least 4 hours or overnight.
- Drain water from cashews and place in a high powered blender or food processor with nut butter, vanilla, honey and milk.
- Blend until smooth and set aside.
- Place the almonds and dates in the food processor or blender and process until well combined.
- Press the date mixture into the bottom of a 9×9 pan.
- Top with cashew mixture and spread to make an even layer.
- Place in the freezer for 30 min.
- Meanwhile, combine blueberries, honey and chia seeds in a small saucepan.
- Bring to a boil, then reduce heat and let simmer for 10 minutes, using a fork or spatula to smash blueberries.
- Let mixture cool.
- Remove bars from freezer, spread blueberry layer on top and refreeze until solid.
- To serve, remove from freezer and let sit 10-15 minutes before cutting into squares.
- Store in the freezer.
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.
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