Cashew & Chia Crunch Bars


  • 1/4 Cup of Coconut Sugar (35g)
  • 1/4 Cup of Maple Syrup (60ml)
  • 1 Tablespoon of Cashew Butter (or Almond)
  • Pinch of Coarse Salt
  • 1 & 3/4 Cups of Cashews (260g)
  • 2 Tablespoons of Chia Seeds

Optional: Dark Chocolate

Sometimes you just need something with a bit of sweetness and a whole lotta crunch. These are so easy to make and there are few things more satisfying. The combination of coconut sugar and maple syrup makes them gorgeously crisp with just the right amount of stickiness and the subtle hit of sea salt makes the cashews even more flavourful. These are serious cravings busters packed with Omega 3’s, magnesium and calcium.

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Preheat the oven to 180’C.

In a small saucepan on medium heat, combine the nut butter, maple syrup and coconut sugar. Whisk it gently until melted and smooth, then add in a pinch of salt and stir. Set it aside.

Add 3/4 cup of cashews (110g) to your food processor and blend until finely ground. Add the ground cashews to a large bowl. Roughly chop the other 1 cup of cashews (150g) and add them to the bowl. Add in the chia seeds and mix well.

Pour the coconut sugar mixture into the bowl and mix it together well.

Line a baking tin with parchment paper. Press the mixture firmly into the tin, making sure it’s packed very tightly. Bake at 180’C for 17-20 minutes until golden.

Take the tin out and let it cool completely on a wire rack before cutting into bars. Drizzle on melted dark chocolate if desired.

8 Comments to Cashew & Chia Crunch Bars

  1. Rachael Kelly says:

    They look and sound delicious, where do you get coconut sugar?

  2. I can’t get over how short the ingredients list is for these cashew bars! They look so good! 😀

  3. These look amazing, and such yummy ingredients. You need to get these sold in the supermarkets! 😉

  4. Gem says:

    Made this and used Walden Farms Pancake syrup ..tasty gorgeous x

  5. Donna says:

    What size tin do u use?

  6. Hedel says:

    Thanks for the recipe. How long does it keep?