These Paleo Caramel Cashew Bars are easy to make, rich, and so good! A shortbread layer topped with a fudge-like layer that is sweet and packed with buttery cashews. They are gluten free, dairy free, vegan, and naturally sweetened.
Caramel and cashew is such a good combo and it totally delivers in these bars.
Paleo Shortbread
The crust is a simple shortbread made of almond and coconut flour, maple syrup and coconut oil. I've used it for many recipes and it's so great. Not overly sweet, comes together quickly and is tender like traditional shortbread. This is the only part of the recipe that requires baking.
Paleo Caramel Topping
The topping is no-bake and is so simple. It's a cheater caramel which means no boiling and trying to get it perfect. Just mix the cashew butter, maple syrup and coconut oil together and it turns into a dreamy mixture. The cashews are stirred in and they add great crunch. The butteriness from the cashews and sweetness of the caramel is the perfect combination.
It is important to use cashews that don't have peanut or canola oil added. You can use raw, which is easy to find, or dry roasted. My personal favorite cashew butter is Georgia Grinders. It's rich and super smooth and works so great in these bars.
Vegan Cookie Bars
Because there is no dairy or eggs used, these bars are completely vegan. Whether you choose to eat that way or have an egg sensitivity, these are for you.
I think you will love these paleo caramel cashew bars because they are simple to make, but a decadent treat.
Here are some more cookie bars you will enjoy:
- Vegan Paleo Blueberry Pie Crumb Bars
- Paleo Sugar Cookie Bars
- Paleo Cranberry Bliss Bars
- Vegan Paleo Apple Cinnamon Bars
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Paleo Caramel Cashew Bars
Ingredients
Shortbread Crust
- 2 cups almond flour
- 2 tablespoons coconut flour
- ¼ teaspoon salt
- ⅓ cup melted coconut oil
- ⅓ cup maple syrup
- 1 teaspoon vanilla
Caramel Layer
- ½ cup cashew butter
- ⅓ cup maple syrup
- ⅓ cup melted coconut oil
- 1 teaspoon vanilla
- 1 cup unsalted cashews
Instructions
- Preheat oven to 350° and line a 9x9 pan with parchment paper.
- In a medium bowl, combine almond flour, coconut flour, salt, coconut oil, maple syrup and vanilla. Stir well until dough comes together. Press into the bottom of the prepared pan and bake 20 minutes. Let fully cool.
- Make the caramel. Combine the cashew butter, maple syrup, coconut oil and vanilla. Stir until smooth and mixed well. Add in the cashews and stir well. Add to the top of the cooled crust. Place in the fridge to chill.
- Store covered in the fridge up to 10 days.
Nutrition Information
Chrissie says
Wonderful recipe Jessica ~ thanks so much for posting this! So easy to make! I love your similar recipe with blueberry topping, and the one with apples!
Jessica DeMay says
Thank you so much, Chrissie!
Alessia says
My go to treat! I’ve made these countless times already, and they’re just so so good, they’re always a success with everyone!
I love the fudgy texture and the caramel taste paired with the delicate but delicious shortbread!!
Jessica DeMay says
Thank you so much, Alessia! I'm so glad you love them! Thanks for the great review 🙂
Beth says
Can I use oat flour instead of almond flour? I'm allergic to almonds?
Jessica DeMay says
Hi Beth- I think that would work, yes!
Darra Brown says
For some reason it won't let me select 5 stars, but this recipe is DEFINITELY 5 stars! My 15 year old LOVES this and requests I make it all of the time. I love how simple and easy it is to make. Thank you!
Jessica DeMay says
You're welcome, Darra! Thanks for trying them and I'm so glad they are enjoyed. And it does look like the stars are there- thanks!
Janice says
I rarely eat sweets and when I do, I try to use gluten-free and natural ingredients so I really appreciate that you shared this recipe. These caramel cashew bars are delicious! This is the second time I made them. The only change I have made is to add coarse salt over the topping ("salted caramel cashew bars"). I like the sweet and salty taste. Since they are egg and dairy-free, my daughter can eat them too. Thank you!
Jessica DeMay says
You're welcome, Janice! Thank you for trying them and I'm so glad you love them. I really appreciate the great feedback.
Lisa says
Wow these are delicious!! I’ve never made anything with cashew butter before, only peanut. It’s so much lighter tasting. I will definitely be making these again - thank you!!
Jessica DeMay says
You're welcome, Lisa! Thanks for trying them and I'm so glad you like them!
Taylor says
I made these tonight, and they are straight CRACK. My dad and I ate nearly half the pan by taking a spoon and eating it straight out of the pan. They’re amazing because they aren’t too sweet, and are super nutty- but cashew makes it AMAZING and super original! Nothing like these!
Jessica DeMay says
Thanks for trying them, Taylor and I'm so glad you love them! Thanks for the great feedback 🙂
Jennifer says
Made these tonight, they turned out great! I think I might have used an 8x8 pan, since the finished product was about 2/3 crust and 1/3 topping. I don’t think it really made a difference, they still tasted fantastic. Sweet, but not too sweet, with some crunchiness - delicious!
Jessica DeMay says
Thanks for trying them, Jennifer! Sorry the ratio was off. The top layer should definitely be thick. I'm glad you like them and thanks for the feedback!
Candace says
These are really addicting! My batch made 12, I ate 4 in 1 sitting. In retrospect wasn't the best idea since these are filled with coconut oil, maple syrup & nut butter (1 came out to be like 360+ calories). No regrets though. 😋
Jessica DeMay says
Thanks for trying them, Candace and I'm so glad you like them! No shame in that 🙂