Crunchy Cashew-Sesame Bars
From the kitchen of CarlyToasted cashews and sesame seeds bound with maple syrup and coconut oil, spiked with cardamom. These bars deliver satisfying crunch and subtle spice in every bite. Chewy meets crunchy in the best way possible. Perfect for when you need portable nutrition that actually tastes good.
- Prep
- n/a
- Cook
- n/a
- Total
- n/a
- Servings
- 4
- Difficulty
- medium
Ingredients
4 servings
- 1Nonstick vegetable oil spray
- 11 1/2 cups cashews
- 18 tablespoons raw sesame seeds, divided
- 16 tablespoons flaxseed, divided
- 11/4 cup wheat bran
- 13/4 teaspoon kosher salt
- 11/4 teaspoon ground cardamom
- 11/2 cup pure maple syrup
- 11 tablespoon coconut oil
- 1One 8x8" baking pan
- 1Parchment paper
Instructions
Coat 8x8" baking pan with nonstick vegetable oil spray; line with parchment, leaving overhang on all sides. Toast 1 1/2 cups cashews, 6 tablespoons raw sesame seeds, and 5 tablespoons flaxseed in separate areas on a rimmed baking sheet in a 350° oven, stirring occasionally (but not mixing), until golden brown, 10–12 minutes. Let cool. Set aside 2 tablespoons sesame seeds and 1 tablespoon flaxseed. Process cashews and remaining seeds with 1/4 cup wheat bran, 3/4 teaspoon kosher salt, and 1/4 teaspoon ground cardamom in a food processor until mostly finely chopped. Place in a medium bowl. Bring 1/2 cup pure maple syrup and 1 tablespoon coconut oil to a boil in a small saucepan; cook, stirring, 1 minute. Pour over cashew mixture and stir to coat. Press mixture firmly into prepared pan with wet hands (it will be sticky). Top with reserved seeds; press to adhere. Bake until golden brown, 25–30 minutes. Let cool, then cut into bars.