Saturday, May 3, 2014

Caramel Cashew Nut Seed Bars ~ Gluten & Dairy Free

These are not your typical granola bars! They are made entirely from cashew nuts, seeds, dried cranberries and coconut with a simple caramel made from honey, coconut palm sugar and coconut oil. That makes these bars, grain free, gluten free, dairy free and refined sugar free! They are chewy, crunchy, caramel deliciousness. These bars never last long in my house, so be sure to double the recipe...

Makes 16 bars

1 cup cashew pieces
1 cup sunflower seeds
1 cup pumpkin seeds
1/2 cup desiccated coconut or coconut flakes
3/4 cup cranberries (I was lucky to find some sweetened with apple juice)
50g coconut oil
1 Tbsp coconut cream
1/4 cup honey
1/2 cup coconut palm sugar

Line a 20cm square tin with baking paper and set aside. Lightly toast the first four ingredients one after the other in a large frying pan over a medium heat. Once toasted, place the nuts and seeds in a medium bowl along with the cranberries and set aside. Heat oil,  coconut cream, honey and sugar over medium heat stirring constantly until the caramel reaches hard ball stage on a candy thermometer (alternatively test the caramel by dropping a small amount into a cold glass of water, it is ready when the caramel stays firm). Pour over mixture in bowl, mix well. Press into tin, when nearly cold, cut into bars. Store in an airtight container.


  1. These bars look delish! And healthy!

  2. Hi!
    I just tried the recipe and it did not quite work out...
    First, the coconut oil and the honey and sugar were separated!
    Secondly, the caramel was so hard (as you point out - hard ball stage) that I did not had the time to mix it with all the nuts before it got hard... the result was that I have certain bars that are too caramely and hard, while others are just crumbles...

    Can you help me out?! :(

  3. Oh, I am so sorry to hear that it didn't work out for you Magdalena! It is so disappointing when something doesn't work out as expected!! I am not sure why the coconut oil, honey and sugar would separate, maybe you had the heat too high, or you didn't stir it constantly? I would make another batch of caramel and be sure to have the heat on medium and be sure to stir it constantly. As for it setting too hard I recommend testing the caramel by dropping a small amount into a cold glass of water, it is ready when the caramel stays firm. Test it every minute or so to be sure you don't over do it. Caramel can turn hard very quickly and you must work fast when stirring it into the other ingredients before it sets.. I hope this works for you Magdalena!

  4. Do you think you can make this recipe without the carmel?

  5. Hi there, the caramel is what binds it all together. However, you could always try putting putting all of the nuts, seeds, coconut and fruit into a food processor along with the coconut oil and a handful of dates. I think this should work nicely:)