Cashew Gingerbread Squares

Have you ever looked down midday and realized you have a HUGE coffee stain down the front of your shirt? I have. I don’t know when it happened. I don’t know how long I was walking around like that, but yeah. Thanks for telling me, NO ONE.

I have this vision of a rambling mom with yoga pants, lopsided hair, and a coffee stained shirt. She’s making wildly over exaggerated gestures because sleep deprivation prevents her from forming appropriate words. This is vision is myself.

I just google searched “crazy rambling mom yoga pants stained shirt” in hopes of finding a visual depiction… apparently zero people on this earth can relate. Maybe I’ll take a selfie and upload it later so you know what I’m talking about.

I have coffee in the morning, so it couuuld have happened then. But that’s hot coffee so you think it’d notice a spill, right? Then I have an early afternoon pick me up and that usually has vodka in it. HA! Just kidding. It’s a latte. I have an early afternoon (non-alcoholic) cold latte, so I’m putting my bets there. You may not feel a room temp/chilly spill, right? You may not notice it as much as a hot one.

I’m hoping that’s when it happened, because I was out in public, people. And a midday spill would limit the number of people who would see me in such a form.

Could you imagine?

Like walking around smiling and chatting people up with a coffee stain down my shirt. You’d think that would have caught my eye, right? Ok ok, I’m going to say it definitely happened early afternoon, right? If not, let’s just re-write history a little bit…

But then again it was a legit dry stain. Like it had been there for a while. It was there long enough to dry. Soooo, I don’t know what that means…

Anyway, I love me a good homemade bar. This one is vegan and gluten free, and paleo and incredibly easy to make. It’s so delicious and tastaaaay. I can’t wait for you to try!

So, let’s make some Cashew Gingerbread Squares!

In your food processor, process 1 cup of cashews, hemp hearts, chia seeds, cinnamon, ginger, salt, and nutmeg until it’s a nice nut flour consistency.

Add the agave nectar and the other 1/2 cup of the cashews. Process until it’s combined and sticky.

Line a bread pan with parchment paper and press the bar batter into a single, flat layer. Sprinkle with additional hemp hearts and chopped cashews and gently press it into the top.

Pop in the freezer for about 1 hour. Pull the parchment paper out to remove the squares from the pan and cut into 8 squares.

In a small bowl, mix together the cashew butter and coconut oil. Drizzle the bars with the cashew butter mixture. Store in the fridge to 1) harden the cashew butter, and 2) keep them solid until you’re ready to eat. If you keep them out at room temperature, they’ll begin to soften, so make sure they’re stored appropriately 🙂

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

Cashew Gingerbread Squares

These Cashew Gingerbread Squares are the most delicious and easy sweet snack! They’re only a handful of ingredients, vegan, gluten free, and paleo!

Recipe by:Lindsay Grimes

Prep: 5 minsCook: 1 hourTotal: 1 hour 5 mins

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Servings: 8 1x

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Ingredients

• 1 1/2 cup raw cashews
• 1/4 cup hemp hearts
• 2 tablespoons chia seeds
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon sea salt
• 1/4 teaspoon nutmeg
• 3 tablespoons agave nectar
• 3 tablespoons natural cashew butter
• 1 tablespoon refined coconut oil

Instructions

1. In your food processor, process 1 cup of cashews, hemp hearts, chia seeds, cinnamon, ginger, salt, and nutmeg until it’s a nice nut flour consistency.
2. Add the agave nectar and the other 1/2 cup of the cashews. Process until it’s combined and sticky.
3. Line a bread pan with parchment paper and press the bar batter into a single, flat layer. Sprinkle with additional hemp hearts and chopped cashews and gently press it into the top.
4. Pop in the freezer for about 1 hour. Pull the parchment paper out to remove the squares from the pan and cut into 8 squares.
5. In a small bowl, mix together the cashew butter and coconut oil. Drizzle the bars with the cashew butter mixture. Store in the fridge to 1) harden the cashew butter, and 2) keep them solid until you’re ready to eat. If you keep them out at room temperature, they’ll begin to soften, so make sure they’re stored appropriately 🙂

© The Toasted Pine Nut

Enjoy!! xo