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Gluten Free Chocolate Cashew Bars

Gluten and Dairy Free Chocolate Cashew Bars

A shortbread crust is combined with roasted cashews and an easy coconut caramel.
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Course: Dessert
Prep Time: 20 minutes
Cook Time: 45 minutes
Cooling Time: 4 hours
Servings: 8

Equipment

  • 1 Mixing Bowl
  • 1 saucepan
  • 1 8x8 baking dish

Ingredients

Shortbread Crust

  • 1 ¾ cups Gluten Free 1.1 baking flour
  • 1 egg
  • 1 tsp vanilla
  • 12 tbsp Dairy Free butter
  • ½ tsp kosher salt
  • 1 ½ tsp baking powder
  • ¼ cup sugar
  • ½ cup brown sugar

Cashew Filling

  • 1 ½ 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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