To cool for School... Creamy Cashew & Chocolate Chunk Granola Bars

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Created for Lizzy & Lexi- Creamy Cashew & Chocolate Chunk Granola Bars.

This post is dedicated to my beautiful daughter Taylor, who opened up her heart for two little girls…

We are not living in traditional times. Many of us did not come from traditional families. Some are raised by grandparents. Some are raised by single parents. Some are being raised by a Step-Parent. These are beautiful examples of individuals who rose to the occasion, opening their hearts to a child they may not have brought into this world but are willing to give the world.

Creamy Cashew & Chocolate Chunk Granola Bars

School is back in session (in one form or another). The after-school snack was always the best part of the day. These bars are Gluten & Dairy Free & Free of Refined Sugars.

Makes 16 Bars

• 2 cups Old fashion  oats

• 1/2 cashews

• 1/4 cup oat bran

• 3 tbsp. sesame seeds

• 1/4 cup ground flax seed

• 1/8 tsp. cinnamon

• 1/8 tsp. freshly grated nutmeg (use a Microplane Zester for this)

• 1/4 tsp. salt

• 1/2 cup shredded coconut (I use Bakers for it’s high moisture content)

• 5 tsp. coconut oil (divided)

• 1/2 cup cashew butter

• 1/2 cup pure maple syrup

• 6 oz. semi-sweet chocolate chunks

Preheat oven to 350°. Toast first 4 ingredients on a cookie sheet until golden. Transfer to a large bowl & add the next 7 ingredients. Brush an 8X8 inch pan with 2 tsp. coconut oil. In a small saucepan heat remaining (3 tsp.) coconut oil, maple syrup & cashew butter, stir until melted. Pour cashew butter mixture over dry ingredients stir with a wooden spoon (or hands) until well combined, stir-in chocolate chunks. Press firmly into prepared pan & bake until golden, about 15 minutes. Flatten surface of warm bars with a spatula. Cool completely, cut into 16 bars & wrap each in parchment.