Chocolate Cherry Cashew Homemade Kind Bars

• Vegan

• Produce

  • 1/2 cup Cherries, dried tart

• Breakfast Foods

  • 1/2 cup Puffed rice cereal

• Condiments

  • 1 tbsp Almond butter
  • 1/4 cup Brown rice syrup

• Baking & Spices

  • 1/8 tsp Sea salt
  • 1/4 cup Semi-sweet chocolate chunks, dairy-free

• Nuts & Seeds

  • 1/2 cup Almonds, raw
  • 1 cup Cashews, raw
  • 1 tbsp Golden flaxseeds, whole
  • 1/4 cup Pumpkin seeds

Found on godairyfree.org

Ingredients

• 1 cup chopped raw cashews
• ½ cup chopped raw almonds
• ½ cup dried tart cherries
• ½ cup puffed rice cereal
• ¼ cup pumpkin seeds
• ¼ cup dairy-free semi-sweet chocolate chunks
• 1 tablespoon whole golden flaxseeds
• ¼ cup brown rice syrup (or liquid sweetener of choice)
• 1 tablespoon almond butter
• ⅛ teaspoon sea salt

Directions

• Preheat your oven to 325°F. Line an 8x8-inch baking pan with parchment paper.
• In a large bowl, stir together the nuts, cherries, cereal, seeds, chocolate, and flaxseeds.
• In a small bowl, whisk together the syrup, almond butter and salt until combined and gently fold into the dry mixture until completely incorporated.
• Transfer the mixture to your prepared baking dish, and use another sheet of parchment paper to evenly press it into the pan..
• Bake for 15 minutes. Allow the bars to cool completely in the pan on wire rack. Place in fridge or freezer for faster cooling.
• Pull up the sides of the parchment paper to remove the bars and turn upside down onto a cutting board. Peel off the parchment paper, and using serrated knife, slice into 10 even bars.
• Wrap each bar individually with plastic wrap and store in an airtight container on the counter up to 5 days or in the fridge up to 2 weeks.