Roasted Cashew Glow Bars

Ingredients (makes about 8 bars)

  • 150g raw cashews (chopped into small, pea-sized pieces)

  • 1–2 teaspoons avocado oil or coconut oil (for roasting)

  • Fine sea salt (about 1/4 teaspoon for roasting, plus a pinch for topping if desired)

  • 60g coconut oil

  • 1 tablespoon dried chamomile flowers (for stronger infusion)

  • Zest of 1 organic lemon

  • 70g honey

  • 20g coconut flour

  • 30g puffed quinoa

  • 1 teaspoon vanilla extract

Instructions

Step 1: Salted Cashew Roasting

  • Preheat the oven to 325°F (163°C).

  • Toss the chopped cashews with avocado oil and 1/4 tsp fine sea salt.

  • Spread on a parchment-lined baking sheet and roast for 10–12 minutes, stirring halfway, until lightly golden.

  • Let cool completely.

Step 2: Chamomile Infusion + Lemon Glow

  • In a small saucepan over very low heat, melt the coconut oil.

  • Stir in 1 tablespoon dried chamomile flowers.

  • Infuse gently for 30–40 minutes, stirring occasionally, without letting it simmer or brown.

  • Strain out the flowers.

  • Immediately zest the lemon directly into the warm coconut oil and stir to release the oils.

Step 3: Assembly

  • In a large bowl, combine roasted salted cashews, puffed quinoa, and coconut flour.

  • In another bowl, whisk together the infused coconut oil with lemon zest, honey, and vanilla extract.

  • Pour the wet mixture over the dry ingredients and stir until fully combined and sticky.

Step 4: Form the Bars

  • Line a loaf pan with parchment paper.

  • Press the mixture very firmly into the pan, smoothing and compacting it with another piece of parchment or the back of a spoon.

  • Optional: Sprinkle a pinch of flaky sea salt on top.

Step 5: Chill and Slice

  • Chill in the refrigerator for at least 2 hours until firm.

  • Slice into bars (8 pieces, or smaller if desired).

  • Store chilled for best texture and flavor.

Binding & Cutting Tips:

  • Chill well before slicing.

  • Freeze for 5–10 minutes if you want super clean cuts.