Blueberry Cashew Bars

You can never have too many side dish recipes, so give Blueberry Cashew Bars a try. This recipe serves 9 and costs $1.48 per serving. Watching your figure? This gluten free, lacto ovo vegetarian, and primal recipe has 386 calories, 12g of protein, and 26g of fat per serving. 13 people found this recipe to be yummy and satisfying. It is brought to you by The Lean Green Bean. If you have raw cashews, blueberries, milk, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 76%, which is solid. Similar recipes include Blueberry, Lime, and Cashew Smoothies, Cashew Coconut Blueberry Energy Bites, and Blueberry Vanilla Cashew Trail Mix.

Servings: 9

 

Ingredients:

2 cups raw almonds

2 cups frozen wild blueberries

2 Tablespons chia seeds

1 cup dates, pitted and chopped

2 Tablespoons honey

¼ cup milk (cow, almond, soy, etc)

1½ cups raw cashews

½ teaspoon vanilla extract

Equipment:

bowl

food processor

blender

frying pan

sauce pan

spatula

Cooking instruction summary:

Place cashews in a bowl, cover with water and soak at least 4 hours or overnight.Drain water from cashews and place in a high powered blender or food processor with nut butter, vanilla, honey and milk.Blend until smooth and set aside.Place the almonds and dates in the food processor or blender and process until well combined.Press the date mixture into the bottom of a 9x9 pan.Top with cashew mixture and spread to make an even layer.Place in the freezer for 30 min.Meanwhile, combine blueberries, honey and chia seeds in a small saucepan.Bring to a boil, then reduce heat and let simmer for 10 minutes, using a fork or spatula to smash blueberries.Let mixture cool.Remove bars from freezer, spread blueberry layer on top and refreeze until solid.To serve, remove from freezer and let sit 10-15 minutes before cutting into squares.Store in the freezer.

 

Step by step:


1. Place cashews in a bowl, cover with water and soak at least 4 hours or overnight.

2. Drain water from cashews and place in a high powered blender or food processor with nut butter, vanilla, honey and milk.Blend until smooth and set aside.

3. Place the almonds and dates in the food processor or blender and process until well combined.Press the date mixture into the bottom of a 9x9 pan.Top with cashew mixture and spread to make an even layer.

4. Place in the freezer for 30 min.Meanwhile, combine blueberries, honey and chia seeds in a small saucepan.Bring to a boil, then reduce heat and let simmer for 10 minutes, using a fork or spatula to smash blueberries.

5. Let mixture cool.

6. Remove bars from freezer, spread blueberry layer on top and refreeze until solid.To serve, remove from freezer and let sit 10-15 minutes before cutting into squares.Store in the freezer.


Nutrition Information:

Quickview
386k Calories
11g Protein
25g Total Fat
34g Carbs
21% Health Score
Limit These
Calories
386k
19%

Fat
25g
39%

  Saturated Fat
3g
19%

Carbohydrates
34g
12%

  Sugar
20g
23%

Cholesterol
0.68mg
0%

Sodium
6mg
0%

Get Enough Of These
Protein
11g
23%

Manganese
1mg
62%

Vitamin E
8mg
58%

Copper
0.85mg
42%

Magnesium
158mg
40%

Phosphorus
303mg
30%

Fiber
6g
27%

Vitamin B2
0.37mg
22%

Iron
2mg
16%

Zinc
2mg
16%

Potassium
511mg
15%

Vitamin K
14µg
13%

Vitamin B1
0.18mg
12%

Calcium
109mg
11%

Vitamin B6
0.18mg
9%

Selenium
6µg
9%

Vitamin B3
1mg
8%

Folate
26µg
7%

Vitamin B5
0.5mg
5%

Vitamin C
3mg
4%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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