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No Bake Dark Chocolate Cashew Granola Bars

Serves 4 20 minute prep time

By Angela Simpson on November 1, 2016, categorized in Snacks

No Bake Dark Chocolate Cashew Granola Bars

We all know it’s hard to go wrong with nut butter and chocolate, but when it comes to desserts and snacks, the no-bake factor makes for an even sweeter deal. These dark chocolate cashew bars are easy to prepare and keep well when individually wrapped and stored in the freezer. Give them a try next time you need to delight your sweet tooth or impress a crowd.

No cashew butter? No problem! Feel free to mix things up using your favorite nuts and nut butters. Tahini also works as a great nut butter substitute in this recipe.


  • 1 scoop Vanilla Vega® Essentials
  • 1 1/2 cups gluten free oats, ground into flour in a food processor
  • 2 tsp chia seeds
  • 1 tsp cinnamon
  • 1/4 tsp sea salt
  • 1/3 cup cashew butter
  • 1/3 cup pure maple syrup
  • 1/4 cup Silk® Original Unsweetened Almondmilk
  • 1 tsp vanilla extract
  • 1/4 cup cashew halves
  • Chocolate Drizzle:
  • 2 Tbsp dairy free chocolate chips
  • 2 tsp coconut oil


  • In a large bowl, combine Vega Essentials, oat flour, chia seeds, cinnamon and sea salt.

  • Add all remaining ingredients except for the cashew halves. Stir well until the mixture has a dough-like consistency. If it seems too dry, add one tablespoon of almond milk at a time. You don’t want the dough to get too wet, and may find that it’s easier to mix it with hands than a spoon.

  • Press the dough into an eight inch by eight inch baking dish lined with parchment paper. Leave a little parchment paper hanging over the edges of the dish for easy removal, and use the back of a flipper to make the layer as even and flat as possible.

  • Press the cashew halves into the top of the dough and then put the dish in the freezer for one hour.

  • Remove the dish and lift the dough out using the parchment paper as handles. Use a sharp knife to cut the dough into eight bars.

  • In a small saucepan, melt the dairy-free chocolate chips and coconut oil over medium heat, whisking constantly. Once smooth, pour the mixture into a small jar. Let it cool for a few minutes before drizzling on top of the bars.

  • Put the bars back in the freezer for at least 20 minutes and allow the chocolate drizzle to harden.

  • Serve immediately, or wrap the bars individually and store them in the fridge or freezer.

Angela Simpson

Angela is an avid runner and triathlete, health coach, healthy food enthusiast, freelance recipe developer and regular contributor to Vega’s Expert Panel. Her goal is to encourage and inspire others to live their lives to the fullest, making the most of every day by setting goals and chasing them with passion. When she\'s not creating new recipes in her kitchen and working with clients, you\'ll find Angela out for a run, at the farmer\'s market, and exploring Vancouver, the city she\'s now proud to call home.
Angela Simpson

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