Wednesday, February 5, 2020

Chocolate Cashew Protein Bars from author @DarylWoodGerber

From Daryl:  Oh, man, have I been busy. I turned in a new Cookbook Nook Mystery on Sunday night -- I like to meet deadlines, so I worked nonstop from 8 a.m. to 10 p.m. with a mini break to watch about an hour of the Super Bowl -- and then I had to do handwritten edits on the first Fairy Garden Mystery, A SPRINKLING OF MURDER, which comes out June 30...and needed to be turned in by TODAY.

My eyes are exhausted. My brain is hurting. My creativity is drained.

But I did it. Yay!

Here's a picture of my kitchen table, where I did my handwritten edits. There is organization to this madness.  Sparky was by my feet the whole time, bless his sweet soul!

Needless to say, I didn't take many breaks and only ate if I was starved. Luckily, I had a batch of these protein goodies to tide me over.  I found this recipe on BUILD YOUR BITE when I was looking for something that my grandkids could enjoy.
They aren't very pretty, but they taste yummy. Sweet but packed with protein. Yum!

Chocolate Cashew Protein Bars

1 1/2 cups gluten-free rolled oats
1/2 cup roasted salted cashews
1/2 cup dark chocolate chips
1 1/4 cups creamy all natural peanut butter
1/2 cup honey
1/4 cup raw cacao powder
1/2 cup vanilla protein powder
1/4 teaspoon sea salt
water, if needed

**I did this whole thing in the food processor. If you don’t have one, you can use a high-speed blender.

In food processor, pulse rolled oats, cashews and chocolate chips. *These need to be finely chopped.

If you’re using a processor, go ahead and add in butter and honey until well combined.  If you’re using a blender, use a separate bowl.

Now mix together oats, cashews, and chocolate chip mixture with the peanut butter/honey.

Add cacao powder, protein powder, and salt and mix well.

If you feel the mixture looks too “dry,” add a few tablespoons of water.

Line an 8 x 8 pan with parchment, leaving some hanging over the edges.

Press batter evenly into pan, pressing into the edges and patting down until it’s flat.

Freeze for 20 minutes or until set.

Slice into bars.  Keep in an airtight container. These may be frozen for up to 3 months.

Don't forget to order the first book in my new Fairy Garden mystery series, 
A SPRINKLING OF MURDER, coming June 2020.
You can read all about it and order it on various sites 
on my website HERE
Plus I've posted a few of my fairy gardens.

And here are a few of my other books...

Order FAN MAIL, the second in series, trade paperback and e-book: HERE

Order SIFTING THROUGH CLUES, the 8th Cookbook Nook Mystery, trade paperback and e-book HERE

Friend Daryl and Avery on Facebook
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Plus check out my website
Follow Daryl on Bookbub


  1. Oh, just one more...What do you mean they're all gone!
    (My vision of what would happen at my house.)

  2. Congrats on turning in your latest Cookbook Nook novel!

  3. Looks yummy...congratulations on your new series..

  4. Cashews are my favorite nut, and, of course, I love chocolate. I must try these!
    Congratulations on the new series!

  5. Never made protein bars yet. But I think I need to now. Looking forward to your new book!