These natural cashew protein bars will give you sustained energy and they tastes great. No protein powder but instead they get their protein from simple and natural sources. They tastes great too and are perfect to have on hand.
I like to keep them in my refrigerator so I can grab one in the morning in case I find myself needing some energy while I am out and about during the day. They can also be left out without being refrigerated but the shelf life will be shorter. They are also a great afternoon snack that will keep you full until dinner time.
What you need to make natural cashew protein bars
Makes 16 bars
- 1 1/4 cups raw cashews
- 1 cup dates – pitted
- 1 teaspoon vanilla extract
- 1 teaspoon coconut oil
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 6 egg whites
- Optional – 1/2 cup dried egg whites +2 tablespoons water – this raise the protein in these bars but isn’t necessary.
- Optional – 2 tablespoons honey – if you want these sweeter
Instructions
- Preheat oven to 350 F.
- In a blender or using a food processor, add the cashews, dates, vanilla, coconut oil, cinnamon, salt, egg whites and if using dried egg whites add them with 2 tablespoons water and honey if using it.
- Blend and pulse until smooth.
- Pour onto a parchment paper or a lined or greased cookie sheet and spread out evenly into a large square that is about 1/2 inch thick.
- Bake for 13-15 minutes or until bars feel slightly firm, they will firm up more once out of the oven.
- Slice into desired bars, I usually do 12 large squares,
- You do not need to refrigerate these but it will improve the shelf life. I also freeze them in individual bags.
If you are looking for some other delicious protein packed snack bars check these out:
- Copycat clif kid z iced oatmeal cookie bars RECIPE HERE
- Copycat clif kid z chocolate brownie bars RECIPE HERE
Natural Cashew Protein Bars
Easy and delicious protein bars that are made with natural proteins.
Servings: 16 bars
Ingredients
- 1 1/4 cups raw cashews
- 1 cup dates – pitted
- 1 teaspoon vanilla extract
- 1 teaspoon coconut oil
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 6 egg whites
- Optional – 1/2 cup dried egg whites +2 tablespoons water – this raise the protein in these bars but isn’t necessary.
- Optional – 2 tablespoons honey – if you want these sweeter
Instructions
- Preheat oven to 350 F.
- In a blender or using a food processor, add the cashews, dates, vanilla, coconut oil, cinnamon, salt, egg whites and if using dried egg whites add them with 2 tablespoons water and honey if using it.
- Blend and pulse until smooth.
- Pour onto a parchment paper or a lined or greased cookie sheet and spread out evenly into a large square that is about 1/2 inch thick.
- Bake for 13-15 minutes or until bars feel slightly firm, they will firm up more once out of the oven.
- Slice into desired bars, I usually do 12 large squares,
- You do not need to refrigerate these but it will improve the shelf life. I also freeze them in individual bags.