No-Bake Cashew Date Bars with Chocolate Drizzle


  • 1 cup raw cashews, coarsely chopped
  • 1 1/2 cups pitted dates
  • 2 oz at least 60% bittersweet chocolate
  • 1/8 tsp salt


  1. In a small skillet over medium-low heat, toast cashews until slightly browned, 3 to 4 minutes. Remove from heat and let cool for at least 10 minutes.
  2. Add cooled cashews, dates, and salt to a blender or food processor. Pulse, scraping down sides with a wooden spoon occasionally, until batter is a smooth paste.
  3. Line an 8-inch square glass baking dish with parchment paper. Spoon batter into prepared baking dish (or divide between two dishes, if using) and, using clean fingers, push it into the baking dish and even out the top. Cover and refrigerate until bars solidify, at least 15 minutes and up to 24 hours.
  4. Place chocolate in a microwave-safe bowl and heat on high, stirring every 20 seconds, until melted, about 1 minute.
  5. Remove baking dish from refrigerator and use a spoon to drizzle chocolate over bars. Place baking dish back into the refrigerator to set chocolate, at least 2 hours.
  6. Carefully remove bars by pulling out parchment paper and place on a cutting board. Using a sharp knife or pizza cutter, cut into eight even bars and serve. Store leftovers in a sealable container in refrigerator for up to 5 days.
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