PB Chocolate Cashew Bar (gf/df)

If you’re looking for a dessert that is gluten-free, guilt-free, dairy-free, and STILL tastes amazing, look no further. These PB Chocolate Cashew Bars are a great treat for after dinner! I also had it in a bowl with vegan vanilla ice cream and it was DIVINE. Coconut oil is used in the recipe so you also get a hint of sweet coconut. These are easy to make and you can keep them frozen to keep going back for more!


  • 1 1/2 Cups of Raw Cashews
  • 1 Cup Oats
  • 1/2 Cup Coconut Oil (Melted), Divided
  • 1/2 Cup Maple Syrup, Divided
  • 1/2 Cup Cocoa Powder
  • 2 Tablespoons Natural Peanut Butter
  • Sea Salt


  1. Line a loaf pan with parchment paper, spray/ spread with coconut oil
  2. Blend cashews in a food processor. Stop to scrape down the sides as you are blending it.
  3. Add to the food processor the Oats, half of the Coconut Oil, half of the Maple Syrup, and a pinch of sea salt and blend until a dough-like consistency forms.
  4. Put the cashew mixture in the loaf pan and make sure it is evenly spread out.
  5. Mix in a bowl remaining Coconut Oil, Maple Syrup, and Cocoa Powder with a pinch of sea salt until smooth.
  6. Pour chocolate topping on cashew base evenly, tilting the loaf pan so the topping evenly gets spread out to all edges.
  7. Put a tablespoon of peanut butter on each end, and with a knife, swirl it around. Sprinkle sea salt on top.
  8. Put in the freezer for at least 1 hour, and enjoy!

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