A melt-in-your-mouth cashew cookie topped with a layer of decadent dark chocolate. This healthier dessert is one of my absolute favorite cold treats to make in the summer!

A Fun Healthier Dessert

Once the warm summer months roll around, I always find myself making my favorite chilled desserts. This layered treat is one of my absolute favorites, and its super easy to make!

Inspired by a family tradition, these healthier chocolate cashew bars always bring back nostalgic memories too. On our family lake vacation every year over the Fourth of July, my grandma would make her famous chocolate peanut butter squares. Naturally, I always find myself craving this dessert around this time every year!

Since I started following the Specific Carbohydrate Diet after being diagnosed with IBD two years ago, I was desperate to re-create this favorite summer dessert of mine! If I do say so myself, the refined-sugar-free, grain-free, gluten-free, vegan version of my grandma’s chocolate peanut butter treat is almost just as good as the original. Especially eaten chilled straight from the refrigerator, these healthier chocolate cashew bars are perfect for a warm summer night dessert.

Baking with Cashew Butter

I feel like cashew butter might be the most underrated paleo nut butter to bake with (sadly, peanuts aren’t traditionally included in the Paleo Diet, if you’re following it strictly). Cashew butter is slightly sweet but not overpowering in flavor like peanut butter can be. Cashew butter is also lighter in color than almond butter or peanut butter so it also gives desserts a fun lighter color. Although looks definitely aren’t everything, I love the color contrast between the deep dark chocolate layer and the cashew cookie layer! You eat with your eyes first, right?!

I would say that cashew butter is just as creamy as peanut butter is in texture. I’ll be the first to admit that almond butter can tend to be a little more gritty and less smooth most of the time. When it comes to trying to make the perfect, melt-in-your-mouth VEGAN shortbread cookie base (aka no eggs!), I really love using creamy cashew butter to bind all of the ingredients together.

Cacao Paste Health Benefits

I know what you’re thinking… why the HECK would I go for cacao paste instead of regular dark chocolate or cocoa powder?

Cacao paste is less processed than many other forms of cacao. Because of this, it’s known to be a super concentrated source of flavonoids, magnesium, and antioxidants. Flavonoids are nutrients that are known to help lower blood pressure, improve insulin sensitivity, and reduce inflammation. Cacao is also super rich in potassium, magnesium, iron, and fiber. Most people are deficient in these nutrients, but a little more (unprocessed) chocolate might just be what the doctor ordered!

What You’ll Need:

Cacao paste
Almond Flour
Coconut Flour
Cashew Butter
Coconut Oil
Swerve Brown Sugar (Erythritol based, don’t recommend if you’re in a flare or strictly following a Paleo/SCD diet) Alternative: Monk Fruit
Food Processor
Baking Pan

How to Make Paleo Vegan Chocolate Cashew Bars

Step 1: Preheat the oven to 350F and combine all of the ingredients for the cashew cookie base in a food processor.

Step 2: Line an 8×8″ pan with parchment paper. Transfer the cashew butter dough to the lined pan and use your hands to press the dough evenly over the base of the pan. Bake for 10-12 minutes, until the edges are slightly golden brown.

Step 3: While the cookie base cools, combine all of the ingredients together for the chocolate layer in a microwave safe mixing bowl. Microwave in 45 second intervals until the cacao paste is completely melted. Spread the chocolate mixture over the baked cookie base. (Optional) top with sea salt and shredded coconut.

Step 4: Place in the freezer for at least one hour. Slice and serve cold for a perfect summer treat!

More of My Favorite Summer Desserts: