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These cashew chocolate bars combine oats or oat flour, cashews, cashew butter, honey and vanilla protein powder. Dark chocolate pieces go into the base, followed by a chocolate topping with coconut oil and coarse sea salt. No oven is needed: refrigerate the base for at least one hour, then allow additional time for the topping to set.
Cashew butter gives the bars a creamy, nutty flavour, while the chocolate pieces and topping add contrast in texture. Cut them into bars or smaller squares to enjoy with coffee or as a sweet snack.
Below is the complete original recipe, with practical preparation and storage tips.
Recipe: cashew chocolate bars without baking
| Recipe details | Information |
|---|---|
| Yield | One loaf tin; cut into bars or squares of your preferred size |
| Method | No bake |
| Base chilling time | At least 1 hour |
| Topping chilling time | Until the chocolate has fully set |
| Total time | Preparation plus at least 1 hour of chilling and additional time for the topping to set |
The number of bars depends on the size of your cake can and the size of the portion. A narrower look gives thicker layers.
LET’S MAKE IT
This is how you make the cashew chocolate bars
The ingredient list quantities change. Notes and instructions describe the original batch.
How to make cashew chocolate bars
1. Prepare the tin and chocolate
Line your loaf tin with baking paper. Leave some paper overhanging the sides so you can lift out the slab once it has set.
Finely chop the 50 grams of dark chocolate for the base and set aside.
2. Process the dry ingredients
Place the oats or oat flour, cashews, vanilla protein powder and a pinch of salt in a food processor.
Process into a fine, flour-like mixture. Scrape down the sides as needed to combine the ingredients evenly.
3. Warm the cashew butter and honey
Place the five tablespoons of cashew butter and four tablespoons of honey in a small saucepan.
Warm over low heat, stirring until the mixture becomes more fluid. It does not need to boil.
Remove from the heat. Stir in the vanilla extract and, if using, the 50 millilitres of whole milk.
4. Mix into a firm dough
Add the warm mixture to the dry ingredients. Mix until you have a firm, sticky dough that can be pressed into the tin.
Fold in the chopped chocolate. If the mixture is still very warm, let it cool slightly first if you want the chocolate pieces to remain distinct.
5. Press the base into the tin and chill
Spread the dough evenly in the lined tin. Press down firmly with a spatula or the back of a spoon.
Refrigerate for at least one hour to firm up.
6. Make the chocolate topping
Melt the 120 grams of dark chocolate with the teaspoon of coconut oil using a double boiler.
Place a heatproof bowl over a saucepan of gently heated water. Keep the bottom of the bowl above the water and prevent water from getting into the chocolate.
Pour the melted chocolate over the chilled base. Spread evenly and immediately sprinkle with coarse sea salt to taste.
7. Allow to set and slice
Return the tin to the refrigerator until the topping has fully set.
Use the baking paper to lift the slab out of the tin. Slice into bars or smaller squares with a sharp knife.
Tips for a firm base and neat bars
Stir the cashew butter first
Oil can separate in some cashew butters. Stir the jar thoroughly before measuring your tablespoons. This helps you use a more consistent balance of oil and nut solids.
Press the dough down firmly
A loosely packed base may crumble more easily. Distribute the mixture evenly, then press down firmly, including around the edges and corners.
Take your protein powder into account
Different products absorb different amounts of moisture. Scoop sizes also vary. Use the same product and quantity when repeating the recipe if you want a similar texture.
Chill both layers sufficiently
The original recipe has two chilling stages: first the base, then the topping. Wait until the centre of the slab is firm enough before slicing.
Slice with steady pressure
Wipe the knife between cuts. If the chocolate topping cracks, let the slab soften very briefly before continuing.
Are cashew chocolate bars healthy?
The bars contain oats, cashews and cashew butter. They also contain honey and a total of 170 grams of dark chocolate, making them a sweet, energy-dense snack.
A portion can fit into a varied diet. Homemade does not automatically mean low in calories or healthier than every packaged bar. Compare ingredients, nutritional values and portion sizes to make a meaningful comparison.
Are these bars high in protein?
The protein powder and cashew ingredients contribute protein. Whether the finished bars qualify as “high in protein” depends on their calculated composition: at least 20% of their energy must come from protein.
Without the weight and nutritional information for the scoop of protein powder and the other ingredients, that claim has not been established. We therefore describe this recipe as cashew chocolate bars with vanilla protein powder.
Are the bars free from added sugar?
No. The recipe contains four tablespoons of honey. Dark chocolate usually contains added sugar too; check the label of your chosen product.
Can they fit a weight-loss or muscle-building diet?
That depends on your overall diet and portion size. For a smaller serving, cut the slab into smaller squares. A larger portion may suit someone with higher energy needs.
The bars do not cause muscle growth on their own. Strength training, sufficient overall nutrition and recovery remain important.
Read more about nutrition and muscle growth.
When can you eat these bars?
Enjoy a bar as a snack, with coffee or after a workout. There is no required time to eat it.
Treat the bars as an addition to meals. They are not an automatic replacement for breakfast or lunch, even on busy working days.
Taking them with you? Keep them chilled during transport, particularly if you used the optional milk. The chocolate topping may also soften in warm conditions.
How many calories are in one bar?
That depends on the products you use and how many pieces you cut. Adding the optional milk also changes the nutritional values.
For a calculation that reflects your batch:
- Weigh all ingredients, including the honey, cashew butter and scoop of protein powder.
- Use the nutritional information on the packaging.
- Add together the values for the base and the entire topping.
- Divide the total by the number of equal portions.
Calculate the version with milk separately.
How to store and freeze cashew chocolate bars
Store the bars covered in the refrigerator at approximately 4°C.
Two days is a cautious short-term guideline, following general advice for leftovers. This is not a tested shelf life for this particular recipe. Follow any shorter storage instructions for the ingredients you use.
To keep portions for later, freeze them individually wrapped shortly after preparation. Place baking paper between pieces if needed and label them with the freezing date.
Defrost a portion covered in the refrigerator. The texture may change slightly after thawing.
Frequently asked questions
Can I use oats instead of oat flour?
Yes. Both are included in the original recipe. The oats are processed into a fine mixture with the cashews and protein powder.
For either option, check that the product is suitable for use without further cooking.
Do I have to add the milk?
No. The 50 millilitres of whole milk is optional. Including or leaving it out affects the moisture content and potentially the texture.
Record which version you make if you want to repeat the result.
Can I leave out the protein powder?
Protein powder is part of the original base recipe. Removing it changes the balance between dry and wet ingredients, so the same result is not guaranteed.
Are these bars vegan?
Not in their original form. The recipe contains honey and may contain milk and dairy-based protein powder.
Leaving out the milk alone does not make the recipe vegan. A vegan version requires adjustments and checks of all ingredient labels.
Are the bars gluten-free?
Not automatically. Use oats or oat flour labelled gluten-free and check the protein powder and other packaged ingredients. Avoid cross-contact during preparation.
Which allergens does the recipe contain?
The recipe contains cashews. It also contains milk if you use the optional whole milk.
Depending on the protein powder and chocolate, milk, soya or other allergens may also be present. Check all labels.
Build a practical recipe rotation
You don't have to come up with a new recipe every day. For example, choose four to six fixed options:
- Two breakfasts.
- Two snacks.
- One or two simple meals for all around your training.
Those meals don't have to be special sports recipes. Choose options that you like and can organize well.
For example, rotate these bars with:
- Carrot Cake Oatmeal: A 10-Minute Breakfast with Carrot and Cinnamon For breakfast.
- No-Bake Chocolate Date Bars with Peanut Butter as another recipe without an oven.
- Protein Pancakes with Oats and Greek Yoghurt for another mealtime.
Nutrition and training at Aurora in Eindhoven
At Aurora Personal Training, we combine strength training with attention to nutrition and lifestyle. We consider how meals and snacks fit your goals, preferences and schedule.
Book a free intake at Aurora Personal Training in Eindhoven to discuss an approach that suits you.
Sources for the additional information
About the author
Roel van den Bogaard is personal trainer and founder of Aurora Personal Training, specializing in strength training, mobility and sustainable vitality. With years of experience, he helps entrepreneurs, professionals and expats to be fitter, stronger and more energetic in life. Roel combines scientifically based training methods with personal coaching and a high-end gym experience, fully tailored to your goals and lifestyle.
