Chad Montano is an avid gr8nola recipe creator - and we think this just may be his best yet! These No Bake Cashew and Chocolate Pretzel Bars with a peanut butter drizzle and gr8nola date crust are definitely going to be a staple for us!
- 1/2 cup walnuts
- 1/2 cup gr8nola
- 1 cup pitted dates
- 1/2 tsp salt
- 1 tbsp maple syrup
- 2 cups soaked cashews
- 1/4 cup melted coconut oil
- 1/2 tsp salt
- 1/2 tbsp maple syrup
- 1 cup crushed pretzels
- 2 oz melted semi sweet chocolate
- 1/4 cup melted peanut butter @crazyrichardspb
Soak your cashews overnight in a bowl of water or add them to a pot with water covering them and bring to a boil. Once boiling remove from heat let sit for 1 hour. In the meantime, add all ingredients for the crust into a food processor and pulse until all chopped up. Place parchment paper into a 8x8 baking pan. Add your crust and push down until you have filled the whole pan and it's all stuck together. Throw in freezer.
When cashews are ready, strain and rinse them. Add to a food processor with the filling ingredients and blend until smooth. Spread cashew filling over the crust. To melt the chocolate add a little bit of water to a pot and bring to a LIGHT simmer. Using a Pyrex glass bowl, add chopped chocolate and begin to whisk until fully melted. Pour on top of cashew filling. Add your chopped pretzels on top of the chocolate.
Melt your peanut butter in the microwave or in a pot over medium-low heat and begin to melt. You can always add a splash of water to get a good consistency. Drizzle the peanut butter over the top and refrigerate for 4-6 hours or overnight is best. Enjoy!!