Gluten and Dairy Free Chocolate Cashew Bars
A shortbread crust is combined with roasted cashews and an easy coconut caramel.
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Servings: 8
Equipment
- 1 Mixing Bowl
- 1 saucepan
- 1 8x8 baking dish
Ingredients
Shortbread Crust
- 1 3/4 cups Gluten Free 1.1 baking flour
- 1 egg
- 1 tsp vanilla
- 12 tbsp Dairy Free butter
- 1/2 tsp kosher salt
- 1 1/2 tsp baking powder
- 1/4 cup sugar
- 1/2 cup brown sugar
Cashew Filling
- 1 1/2 cups Grandy Organics Roasted Maple Cashews
- 1 cup brown sugar
- 1 tsp vanilla extract
- 4 tbsp Dairy Free butter
- 15 oz Coconut Cream, only the hardened portion
Topping
- 1 cup Dairy Free semi-sweet chocolate chips
- fleur de sel, optional
Instructions
Shortbread Crust
- Preheat the oven to 375. Spray an 8x8 baking dish with nonstick baking spray and set aside.
- Add all of the ingredients for the crust to a bowl and mix to combine.
- Pour the crust mixture into the prepared baking dish and press it out until it's even.
- Bake for 25-30 minutes or until it's golden brown. Remove from the oven.
Cashew Filling
- Sprinkle the cashews over the top of the crust.
- Add the hardened part of the coconut cream, sugar, butter, and vanilla to a saucepan over medium heat.
- Allow to come to a low boil, stirring constantly, and let continue to lightly boil for 5 minutes.
- Pour the mixture over the top of the cashews.
- Bake for 15 minutes.
- Allow to cool to room temperature on the counter and then let the bars refrigerate for at 4 hours.
Topping
- Once fully chilled melt chocolate in either the microwave or on a double boiler.
- Drizzle chocolate over the top of the cooled bars.
- Sprinkle with fleur de sel if desired.
- Enjoy!
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