These Paleo Cashew Protein Bars are savory, salty, and satisfyingly crunchy—an ideal on-the-go snack packed with protein and healthy fats.
I developed this recipe out of necessity, and it turned out to be a keeper. My husband needs to snack regularly to manage blood sugar, and nuts are our go-to portable option. Cashews are the only nut he can eat without stomach issues, but whole cashews can be pricey. Cashew pieces are more economical, so I created a savory bar using chopped cashews. Many store-bought paleo bars are either very sweet or expensive; these are quick to make, affordable, and store well for up to two weeks. He takes them to work as a mini meal between breakfast and lunch and they hold up perfectly. Each bar contains about 10 grams of protein, which is just right.
The most time-consuming step is chopping the cashews. You can roughly chop them on a cutting board or use a nut chopper. Either method takes about 10 minutes.
Ingredients you will need: 3 ½ cups chopped raw cashews, 2 tablespoons coconut flour, ½ cup almond flour, 2 tablespoons fresh chopped rosemary, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 ½ teaspoons salt, 2 eggs, and 3 tablespoons melted coconut oil.
Start by mixing all the dry ingredients in a large bowl: chopped cashews, coconut flour, almond flour, rosemary, garlic powder, onion powder, and salt. Then add the eggs and melted coconut oil.
Combine until everything is evenly moistened, then transfer the mixture onto a parchment-lined sheet tray.
Press the mixture into a 10 x 8-inch rectangle—using your hands works best to get an even thickness so it bakes uniformly. Bake at 300°F for 25 minutes, then remove and cut into 12 bars while still warm. Return the bars to the oven for 5 more minutes to set, then let them cool completely. Store in an airtight container for up to two weeks.
Notes and tips:
- If your cashews are salted or roasted, omit or reduce the added salt to avoid over-seasoning.
- A bench scraper yields clean, even cuts; if you don’t have one, use a large sharp knife.
- You can also break the baked rectangle into pieces and serve it as a savory granola or snack mix.
The rosemary adds a bright, fresh note while the garlic and onion powders lend a subtle savory depth. The chopped cashews provide a satisfying crunch. These paleo cashew protein bars are convenient to keep in your bag or car for busy days when you need a nutritious, filling snack.
Paleo Cashew Protein Bars
Ingredients
- 3 ½ cups chopped raw cashews
- 2 tablespoons coconut flour
- ½ cup almond flour
- 2 tablespoons fresh chopped rosemary
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 ½ teaspoons salt
- 2 eggs
- 3 tablespoons coconut oil, melted
Instructions
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Preheat oven to 300°F (150°C) and line a sheet tray with parchment paper.
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In a large bowl, combine chopped cashews, coconut flour, almond flour, rosemary, garlic powder, onion powder, and salt. Mix until evenly combined.
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Add eggs and melted coconut oil, stirring until the mixture is fully moistened.
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Dump the mixture onto the prepared sheet tray and press into a 10 x 8-inch rectangle.
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Bake for 25 minutes or until lightly browned around the edges. Remove and cut into 12 bars while still warm.
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Return the cut bars to the oven for 5 more minutes to set.
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Allow to cool completely, then store in an airtight container for up to two weeks.
Nutrition Information
Carbohydrates: 15 g
Protein: 10 g
Fat: 26 g
