This is another yummy and healthy snack. This no bake almond and cashew snack is is made from little more than nuts: coconut, almonds and cashew nuts make up most of this healthy snack. ‘Contains nuts’ is an understatement to say the least. On the other hand, if you use the right chocolate, they do not have any gluten nor dairy in them, so overall not too bad on the allergy part.
The original recipe for these no bake almond and cashew squares I used, is one that I found on the website of Super Healthy Kids, but it didn’t have the chocolate on top. I have made it like that several times and it was delicious as it was. But as my daughter just confirmed earlier today I am officially totally mad about chocolate, so this was bound to happen. It was on a Chocolate Wednesday that I was making these and said to myself: I could make a these just a tiny little bit more interesting even… Suddenly they became a treat rather than just ‘a healthy snack’.
I must admit, since then I have never made them without the chocolate layer anymore, but you could of course, the nuts give lots of flavour on their own. The nutritional values of these nuts are amazing. If you would like to learn more about their benefits, I found this BBC Good Food article very interesting to find out which nut are best in particular circumstances.
If you have almond butter ready made, and you don’t care about chocolate, these no bake snacks are ready in about 10 minutes. They just need a little while in the fridge afterwards to firm up. If you don’t have any almond butter ready but you have almonds available, you can find out how to make your own in my post of the cake with almond butter, dates and berries. The chocolate layer will take you another 10 minutes, no more than that.
No bake almond and cashew snack with chocolate topping
- 80 grams of shredded coconut
- 120 grams of raw almonds
- 135 grams of raw cashew nuts
- 50 grams of almond butter
- 3 tbsp honey or maple syrup
- 2 tbsp water
- 100 grams of dark chocolate (high cacao percentage)
- Bring all the ingredients except the honey and water together in the food processor and blend well. You want coarse crumbs still, so don't blend for too long.
- Now add the honey or the maple syrup and blend it briefly into the nut mix.
- Add the water and briefly blend again. The mixture will start to stick together a little bit now, but when you press it into the the tray or dish it will stick together even better.
- Line an oven dish or tray with baking paper. I use an oven tray of 27 x 21 cm.
- Press the mixture firmly with the palm of your hand. Fold over the ends of the baking paper and press on that to get a more even result. (If you use the same size as my baking tray you will see this becomes fairly thin, but that it works fine that way. In the first picture only on this page, I used double of the ingredients in the same dish, you get a thicker layer of nuts for the same layer of chocolate that way.)
- Now melt the chocolate in a warm water bath (au bain Marie). I break the chocolate bar in little pieces and bring them in a big tea mug. I place the mug in a little saucepan filled with boiled water. I put the saucepan on a low heat to keep the water hot. After a little while the chocolate starts to melt, then stir until it is totally liquid.
- Now pour the melted chocolate over the nut mixture and spread it with a spatula.
- Place your dish in the fridge for the chocolate to get firm and the nut mixture to stick together well.
- When ready you can lift the whole thing by holding the edges of the baking paper.
- Now cut into shapes and sizes of your choice.
from More Than Just Carrots