Roasted Cashew Protein Glow Bars
Ingredients (makes about 16 bars)
240g raw cashews
2-3 teaspoons avocado oil or coconut oil (for roasting)
Fine sea salt (about 1/4 teaspoon for roasting)
120g coconut oil
2 tablespoon dried chamomile flowers (for infusion)
Zest of 2 organic limes
140g honey
40g coconut flour
60g puffed quinoa
15g unflavored whey protein
15g unflavored casein protein
2 teaspoons vanilla extract
Flaky sea salt, for finishing
Instructions
Step 1: Salted Cashew Roasting
Preheat the oven to 325°F (163°C).
Toss the 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.
Chop into small pea-sized pieces
Step 2: Chamomile Infusion + Lemon Glow
In a small saucepan over very low heat, melt the coconut oil.
Stir in 2 tablespoons dried chamomile flowers.
Infuse gently for 30–40 minutes, stirring occasionally, without letting it simmer or brown.
Strain out the flowers.
Immediately zest the limes 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, coconut flour, whey, and casein.
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 an 8-inch square 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 (16 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.