Salted Caramel Cashew & Amaranth Bars
Meet your new favorite 3 p.m. craving: Salted Caramel Cashew & Amaranth Bars.
We’re swapping heavy syrups for a rich, buttery caramel made entirely from blended Medjool dates and peanut butter. It’s folded together with chopped cashews, airy popped amaranth then finished with a dark chocolate drizzle and sea salt. These no-bake bars take just 15 minutes of prep, pack a seriously satisfying crunch, and taste exactly like a decadent candy bar—minus the sugar crash. Keep a batch in your freezer for whenever you need a quick, sweet pick-me-up.
Organic Cashew Nuts 1kg (Sussex Wholefoods)
50g Cashews
Organic Amaranth Grain 1kg (Sussex Wholefoods)
6 tbsp Amaranth
Chia Seeds 1kg (Sussex Wholefoods)
2 tbsp Chia Seeds
Organic Extra Virgin Coconut Oil 500g (Sussex Wholefoods)
1tsp Coconut Oil
Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)
1/2 tsp Salt
Traditional Vanilla Extract 50ml (Natural Vanilla)
1/2 tsp vanilla extract
Organic Smooth Peanut Butter 280g (Meridian)
3 tbsp Peanut Butter
Organic 85% Cocoa Dark Chocolate 90g (Green & Blacks)
90g Dark Chocolate
Other Ingredients
- warm water
Method
- Soak the dates in hot water for about 20 minutes.
- Heat a deep pot over medium-high. Add raw amaranth, cover and shake until popped. Transfer to a bowl.
- Chop the cashews.
- Blend the dates, peanut butter, vanilla and sea salt in a food processor until smooth. Add 1 to 2 tablespoons of warm water if it’s too thick to blend.
- Combine the chopped cashews, puffed amaranth and seeds in a large bowl. Knead in the date caramel until the dry ingredients are fully coated and sticky.
- Line a tray with parchment paper. Press the mixture firmly into the pan to pack it tight, then freeze for 30 minutes.
- Melt the chocolate and coconut oil together. Drizzle over the chilled bars, sprinkle with flaky sea salt, and freeze for 10 minutes to set before slicing.
