No-bake, simple, and oh so creamy snickerdoodle bars. With a creamy, sweet cashew cream topping and a nutty, cinnamon crust. Your favorite cookie in bar form. It’s too good to be true.
I’m sure many of you are looking for healthier desserts to start off the new year. These bars contain only wholesome, simple ingredients and no bake time at all. 100% gluten-free and of course vegan.
Soaked cashews add a super creamy texture to the bars and an accidental protein boost.
Oats, cinnamon, applesauce, maple syrup, almond butter, and vanilla make up the crust. Minimal ingredients and extremely easy to whip up. Simply blend all the ingredients together in a blender or food processor.
These No-bake Snickerdoodle Bars are…
- Easy
- Simple
- Gluten-free
- Vegan
- Creamy
- Nutty
- Oh so delicious…
No-bake, simple, and oh so creamy snickerdoodle bars. With a creamy, sweet cashew cream topping and a nutty, cinnamon crust.
- 3 cups oat flour
- 1 tsp cinnamon
- ¼ cup applesauce
- 2 tbsp maple syrup
- 2 tbsp almond butter or creamy nut butter of choice
- 1 tsp vanilla extract
- 1 ½ cups soaked, raw cashews
- ¼ cup + 1 tbsp non-dairy milk
- 3 tbsp maple syrup
- 1 tsp vanilla extract
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Line a small (about 6×7") baking dish with parchment paper.
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In a high-powered blender or food processor, blend all crust ingredients together. Texture should be moldable. Press into an even layer into the bottom of the baking dish. Refrigerate for 10 min.
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While crust is in the fridge, prepare the filling. Pre-soak cashews in boiling water for 20 min. Add to the blender along with milk, maple syrup, and vanilla. Blend until creamy. Pour over the crust and spread into an even layer. Dash over a bit of cinnamon. Freeze for 25 min. until set. Cut into 9 evenly-sized bars.
