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!
Ingredients
Crust:
- 1/2 cup walnuts
- 1/2 cup gr8nola
- 1 cup pitted dates
- 1/2 tsp. salt
- 1 Tbsp. maple syrup
Filling:
- 2 cups soaked cashews
- 1/4 cup melted coconut oil
- 1/2 tsp. salt
- 1/2 Tbsp. maple syrup
Toppings:
- 1 cup crushed pretzels
- 2 oz melted semi sweet chocolate
- 1/4 cup melted peanut butter @crazyrichardspb
Directions
- 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!!
