Raw Chocolate Cashew Bars

Oh my goodness, these cashew bars are so delicious! They are no-bake, healthy and make a yummy chocolatey dessert.  My kids and I couldn't get enough of them.  Plus, they are raw, vegan (as long as you don't use honey) and gluten free.

I found the recipe on the blog Dishing Out Health. Here it is word for word:

Ingredients:

**Base**

• 1½ cups raw unsalted cashews
• 1 cup old fashioned oats
• ¼ cup coconut oil, melted
• ¼ cup + 2-3 tsp liquid sweetener (honey, brown rice syrup, maple syrup)
• Pinch of sea salt

**Chocolate Coconut Topping**

• ¼ cup liquid sweetener (honey, brown rice syrup, maple syrup)
• ¼ cup coconut oil, melted
• ½ cup unsweetened cocoa powder
• 2 tbsp unsweetened coconut flakes
• <2 tbsp hemp seeds, optional - this was my addition>
• A few pinches of sea salt

Instructions:

1. Add cashews to food processor and blend for 2-3 minutes, stopping to scrap down the sides every 30 seconds or so. You want to process the nuts until they start to form somewhat of a paste.
2. Add oats, coconut oil, liquid sweetener and sea salt and blend for another 2-3 minutes, scraping down the sides as needed, until ingredients form a dough (refer to picture).
3. Line a loaf pan or 8x8 inch baking pan with parchment paper and lightly coat with non-stick spray. Empty dough into pan and press down firmly, spreading evenly to all edges. It's helpful to use the bottom of a measuring cup to really compact dough.
4. Chocolate topping: In a large glass measuring cup or bowl, whisk together liquid sweetener, melted coconut oil and cocoa powder until smooth and well-combined. Pour over dough, spreading evenly with the back of a spoon. Sprinkle with coconut flakes and sea salt.
5. Freeze for 1 hour or refrigerate for 3 hours before slicing. Store covered in the refrigerator for up to 1 week.