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Cherry Cashew Cacao Nib Bars Recipe

Start your morning, fuel your hike or crush your afternoon cravings with these vegan, gluten-free snack bars.


7 Medjool dates, pitted and chopped into pieces

¾ cup maple syrup

¼ cup coconut oil

½ tsp. vanilla extract

1½ cups gluten-free rolled oats

1 cup gluten-free crispy rice cereal

¾ cup coconut flakes

½ cup Navitas Organics Cashew Nuts

½ cup sunflower seeds

1⁄3 cup dried cherries

¼ cup Navitas Organics Hemp Seeds

¼ cup Navitas Organics Cacao Nibs

1 tsp. Navitas Organics Chia Seeds

Pinch of sea salt


Preheat oven to 350F. Line an oven-safe baking dish with parchment paper, leaving a bit hanging over the edges to use as handles when pulling out the bars.

In a small saucepan, boil the maple syrup and dates. Once boiling, stir in the vanilla and coconut oil until the oil is completely melted and incorporated. Mash the date bits as much as possible in the process, then remove the saucepan from the heat (after about 5 minutes).

Combine all remaining ingredients in a large bowl. Use a spatula to scrape the liquid mixture out of the saucepan and into the bowl, tossing the dry ingredients to coat as evenly as possible.

Pour the contents of the bowl into the lined baking dish, using the back of a spatula to push everything down firmly into a single, even layer.

Bake for 45 minutes, then remove from the oven. 

Use the parchment paper ‘handles’ to lift the baked layer out of the dish and allow it to cool completely before slicing with a sharp knife into bars or squares.

Store in an air-tight container or wrap individually and freeze.

Makes 16 bars


Submitted by Angela Simpson of My Fresh Perspective