Roasted Cashew Cacao Bars


For the Bottom Layer:

  • 2 Cups of Ground Almonds
  • 1/2 Cup of Cacao Powder
  • 4 Tablespoons of Almond Butter
  • 1/3 Cup of Honey/Maple Syrup
  • 4 Tablespoons of Desiccated Coconut

For the Top Layer:

  • 2 Cups of Cashews
  • 4 Tablespoons of Melted Coconut Oil
  • 2 Tablespoons of Honey/Maple Syrup
  • 2 Tablespoons of Greek Yoghurt

These are insanely delicious. The flavour of the roasted cashews tastes amazing with the cacao powder and they taste even better after a day or two. To make them paleo, dairy free and vegan, swap the greek yoghurt for a dash of almond milk (the greek yoghurt makes them that bit creamier!).


To start, roast the cashews at 180’C for about 8 minutes. While they’re roasting, add the ground almonds and cacao powder to your food processor and blend until combined.


Add in the almond butter and sweeter and blend you have a thick, fudgy paste.


Then blend in the desiccated coconut.


Add the mixture to a square pan lined with parchment paper and spread it out using a rubber spatula. Pop it in the freezer while you make the next layer.


Add the roasted cashews to the food processor and blend to a flour.


Add the melted coconut oil and blend until it comes together into a thick, nut butter texture.


Add in the greek yoghurt and sweetener and mix. You’ll get a creamy, smooth mixture.


Spread it over the bottom layer.


Decorate with some more roasted cashews, coconut flakes etc


Freeze for an hour or so and then slice and enjoy