Here’s another recipe for energy bars that are made with cashews (one of the few nuts my hubby can have). I found this recipe on Shape.com and since I didn’t make any changes to it I’m giving them full credit for this yummy bar. David really likes to take these to pickleball tournaments for quick energy between matches. The only down side to this one is that you need to keep it in the cooler since it’s got dark chocolate drizzled on it.
- 1 cup raw cashews, coarsely chopped
- 1 1/2 cups pitted dates
- 2 oz at least 60% dark chocolate
- 1/8 tsp salt
- In a small skillet over medium-low heat, toast cashews until slightly browned, 3 to 4 minutes. Remove from heat and let cool for at least 10 minutes.
- Add cooled cashews, dates, and salt to a blender or food processor. Pulse, scraping down sides with a wooden spoon occasionally, until batter is a smooth paste.
- Line an 8-inch square glass baking dish with parchment paper. Spoon batter into prepared baking dish and, using clean fingers, push it into the baking dish and even out the top. Cover and refrigerate until bars solidify, at least 2 hours and up to 24 hours.
- Carefully remove bars by pulling out parchment paper and place on a cutting board. Using a sharp knife or pizza cutter, cut into eight even bars and serve.
- Place chocolate in a microwave-safe bowl and heat on high, stirring every 20 seconds, until melted, about 1 minute.
- Use a spoon to drizzle chocolate over bars. Place baking dish back into the refrigerator to set chocolate, at least 2 hours.
- Store leftovers in a sealable container in refrigerator for up to 5 days.