Raw Cashew Swirl Bars. A simple but absolutely delicious refined sugar free vegan dessert. Healthy has never tasted so good 🙂
Who knew a healthy refined sugar free dessert that looks so beautiful, can actually be done in no time and tastes so freaking delicious. The secret ingredient for these raw swirl bars are cashews. When soaked, cashews can be turned into nearly anything your heart desires. Here are few recipes that will expand your vegan horizon:
If you’ve never tried working with cashews before, what better way to start than with these deliciously creamy raw cashew swirl bars. It’s the perfect recipe for beginners. These beauties may look super fancy but you’ll be surprised by how easy they are to make. All you need is a square brownie pan and a few simple ingredients.
The refined sugar free base is made out of dates, hazelnuts and raw cacao. The flavor reminds me of homemade Nutella. It works beautifully with the creamy cashew filling made out of coconut cream, cashews and vegan milk; but that’s not all! There’s absolutely no need for cream, sugar or flour. As an added bonus you can actually feel good about eating these. (pretty badass right?! :P)
Another thing I really like about these is how much fun I had making the chocolate designs. I always like to try making pretty swirls and patterns in my desserts if I can. These are the perfect outlet for my artistic expression lol. I was able to make these patterns here on the first try, so trust me when I say it looks a lot harder than it is! Give them a try. They’re sure to be a hit and your adoring fans don’t even need to know how easy they were to make :P.
If you try this recipe, please let me know how they turned out in a comment below or tag me on Instagram @delight.fuel But honestly, just look at how pretty they are, how could it not be a winner? 🙂
Raw Cashew Swirl Bars
Raw Cashew Swirl Bars. A simple but absolutely delicious refined sugar free vegan dessert. Healthy has never tasted so good 🙂
Ingredients
- 1/2 cup roasted hazelnuts
- 1/4 cup raw cacao
- 10 medjool dates (pitted)
- 1 cup raw cashews (soaked in water for 4 hours)
- 1 cup coconut cream/milk (solid part)
- 3 tbsp coconut oil (melted)
- 4 soaked medjool dates (2 tbsp maple/date syrup)
- 1/4 cup plant based milk
- 0.5 oz unsweetened chocolate (melted)
- 1 tbsp coconut oil
Instructions
For the base add hazelnuts, raw cacao and medjool dates into a food processor. Pulse until the date mix starts to clump together.
Press into a small tin of your choice. I used a 8 inch square brownie tin (lined with plastic wrap). Freeze for about 30 minutes.
For the cashew cream refrigerate coconut cream/milk over night. Soak cashews in water for about 4 hours or overnight. Drain before processing. Take out the solid part of the coconut cream/milk and add with the rest of the ingredients into a food processor. Process until very smooth. Pour into your base.
To create that chocolate swirl, melt 0.5 oz chocolate and 1 tbsp coconut oil together until combined. Pour chocolate randomly on top of your cashew creme. Use a knife or chopstick to form swirls. Set in freezer for about an hour and store in fridge for up to one week.