Raspberry and Cashew Cream Granola Bars

Recipe in collaboration with La Petite Bleuette

Did you know that there are two types of coconut oil? A virgin oil that tastes like coconut and a deodorized oil which has a neutral taste! La Petite Bleuette tried this Raspberry and Cashew Cream Granola Bars recipe with both oils and it was a bliss. Perfect to put in lunch boxes and have a nice snack that gives an energy boost.

INGREDIENTS 

For the base

• 1 cup sunflower seeds
• 3 cups large rolled oats
• ½ cup coconut oil Maison Orphée your choice (virgin or deodorized)
• ½ teaspoon fine gray sea salt
• ¼ cup maple syrup
• 3 tbsp. honey
• 1 tbsp. peanut butter (or other nut butter)

For the cashew cream

• 1 and 3/4 cups unsalted cashews, raw or roasted
• Juice of two lemons
• 1/4 cup coconut milk
• 1/2 cup maple syrup
• 1/4 cup melted coconut oil Maison Orphée of your choice 
• Pinch of sea salt
• 120 grams raspberries
• 170 grams white chocolate

PREPARATION

1. For the base, put all the ingredients in a blender (a fairly powerful one like Ninja or Vitamix) or food processor. Blend so that all ingredients are combined. The texture will not be perfectly smooth as there will be a few sunflower seeds and small pieces of oats left in the mixture.
2. Place 2/3 of the mixture in a 28-by-8-inch baking pan lined with parchment paper. Press mixture into bottom of pan to cover the entire container. Set aside the rest of the mixture.
3. For the cashew cream, soak the cashews in boiling water for 15 minutes.
4. Then put all the cashew cream ingredients in a food processor until smooth. It may take up to 5-6 minutes on high speed to get the perfect texture.
5. Pour the cashew cream into the pan over the base. Scatter the raspberries on top, pressing them into the mixture. Sprinkle remaining base, pressing it in your hands to create small clumps.
6. Melt the white chocolate and decorate the top of the bars.
7. Allow to set in the refrigerator for at least 12 hours, then cut into equal bars. Keep refrigerated for a few days or freeze in an airtight container.

Photo credits La Petite Bleuette @petitebleuette