In Dairy Free, Desserts, Egg Free, Gluten Free, Grain Free, Recipes, Snacks, Uncategorized, Vegan, Vegetarian

Raw Cashew and Peanut Butter Bars

Raw Cashew and Peanut Butter Bars

Utterly butterly is the way to describe these bars. There’s nothing quite like a double nut butter combination coated in chocolate!
Prep Time 30 minutes
Total Time 32 minutes
Servings 16 squares


  • 100 g rolled oats gluten-free
  • 100 g ground almonds
  • 170 g cashew or peanut butter
  • 5 tbsp. agave or maple syrup
  • 2 tbsp. coconut oil, melted (I recommend using odourless)
  • 2 pinches sea salt (Maldon sea salt)


  • 350 g peanut butter, crunchy
  • 2 tbsp. agave or maple syrup
  • 2 pinches sea salt (Maldon sea salt)
  • 50 g peanuts, roasted split in half when pressing into the filling

chocolate topping

  • 90 g coconut oil, melted (I recommend using odourless)
  • 60 g agave or maple syrup
  • 40 g raw cacao powder or cocoa powder
  • 1 tsp. vanilla bean paste
  • 2 pinches sea salt (Maldon sea salt)


  • Line a 9 inch square pan with parchment paper.
  • In a food processor, process the oats and ground almonds until fine sandy consistency. Add the cashew butter, agave nectar, coconut oil, salt and blend for 20 seconds. Scrap around the sides of the food processor and process, until the mixture is combined. Remove the mixture from the food processor, and knead into a ball.
  • Then press the mixture into the square pan ensuring that the mixture is evenly spread. And place in the freezer whilst you make the next layer.
  • To make the peanut filling, in a large mixing bowl add the crunchy peanut butter, agave nectar and sea salt and mix until combined smooth and thick. Spread the mixture on top of the base and smooth out so it is evenly spread. Press the roasted peanuts halves into the base rounded part into the base and flatten out. Place in the freezer whilst you make the chocolate topping.
  • For the chocolate topping, (melt the coconut oil, over a gentle heat) pour the coconut oil into a mixing bowl and add the following ingredients, agave nectar, salt, and vanilla and whisk in the cacao powder, until combined and smooth.
  • Remove the base from the freezer, pour the chocolate topping and spread out evenly. Give the pan a little tap to get the air bubbles out.
  • Carefully transfer o the freezer on a flat even surface and chill for 2-4 hours (or overnight) or until the topping is firm enough to slice.
  • When ready to cut remove from the freezer and wait 20 minutes before cutting.
  • I personally like to cut off the edges before I cut my bite size pieces, (I often save these for my best friends when they pop over)!
  • Enjoy x
  • If you make this recipe, I’d LOVE to see how you get on - so either send me a photo to or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood


LISA’S TIP If you want to increase the intensity of the chocolate mixture you can double up on the chocolate topping. I like to cut these into bite size pieces, every time you cut into the bars, wipe the blade of the knife clean with kitchen paper towel. I like to use a big chefs knife, when cutting. Can be kept in the freezer to prevent consuming in one go! Keep either in the freezer or refrigerator to prevent the chocolate from melting, Great as a dessert or after a workout for a nut butter treat! 
Please visit my YouTube account if you would like to watch a demonstration of how to make these delicious Cashew & Peanut Butter Bars!
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