Flourless Cashew Butter Chocolate Chip Bars
YES MA’AM — flourless cashew butter chocolate chip bars. The cravings are real. Despite the fact that these bars are currently right in front of me.
I meannnnnnn. I LUFF these types of recipes. Recipes for bars that are soft and gooey and tender and chewy and so rich and dense and deeply flavored. AND. Flourless, and hence, gluten-free. And chock full of dark, hot, melty chocolate chunks.
And so simple and quick to prepare. All with basic ingredients.
YES. That’s my typa dessert recipe right there. Well. Right here. I keep forgetting smh.
Now. When I say cashew butter. I certainly do not mean that you are required to trudge to the grocery store to buy an expensive AF jar of cashew butter.
I mean homemade cashew butter. Cashew butter that is made by
toasting raw cashews in your oven
blending the toasted cashews in your food processor
And this 10 minute homemade cashew butter. Acts as the base, the star, the flour, the fat — the almost everything — for these flourless cashew butter chocolate chunk bars.
Toasting the cashews before you blend them amplifies the nutty, smoky flavor of the cashews and deepens and intensifies it. You must do the roasting. The roasting needs to happen. K.
Also. A quick shout-out to how damn chewy nut butter combined with eggs (plus other additions) makes things.
These gluten-free bars. Are so chewy. And if you know me. You know I love chewy. CHEWYYYYYYYYYYYY.
Moving on.
Aside from that homemade cashew butter, there are only six additional ingredients that comprise these flourless bars. And all those ingredients get added straight into the food processor with the cashew butter already in it. And get blended together in minutes. Nay — seconds. So easy. I told you.
Here’s what we’ve got.
We’ve got light brown sugar, for sweetening and richness and deep flavor and chewiness.
And eggs, for moisture and binding and coagulating and creaming.
And vanilla extract and salt and baking soda, to do those things they do so well. Like adding flavor and bringing out flavors and leavening and spreading etcetera.
AAAAAAND. Chocolate chunks. You may use chocolate chips. For crunchy, delicate, itty-bitty bits. Or, you may chop up some good-quality chocolate to get hefty hunks of hot chocolate pools in your gluten-free bars. Your choice. Does it sound like I have a preference? Because I do.
Gluten-free. Seven ingredients. So quick and easy. So friggin chewy. So soft and tender and gooey. So rich and deeply flavored and chocolatey.
Easy January desserts don’t get much better than these flourless cashew butter chocolate chip bars. Go ahead, get your food processor out.
Flourless Cashew Butter Chocolate Chip Bars
Yield: 16-20 bars
2 cups raw cashews
2/3 cup light brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
¼ teaspoon baking soda
¼ teaspoon salt
¾ cup chocolate chips or chunks
1. Preheat the oven to 350°F. Line an 8” square baking pan with parchment paper, leaving some excess hanging over the rim for easy removal later.
2. Spread the cashews onto a baking sheet and toast in the oven until the cashews are golden brown, 9-10 minutes. Let cashews cool.
3. Blend cooled cashews in a food processor until smooth and buttery.
4. Add the brown sugar, eggs, vanilla extract, baking soda, and salt to the machine and blend until mixture is smooth. Stir in the chocolate chips by hand last.
5. Spread batter evenly into the prepared baking pan. Bake 20-25 minutes, until the edges and top are golden brown.
6. Allow the bars to cool completely before lifting them out of pan by the excess parchment paper. Slice into bars of desired size.
