2 cups Justin’s Maple Cashew butter 

2/3 cup flax meal 

1/4 cup maple syrup (or another liquid sweetener) 

2 tablespoons chia seeds

1 tablespoon poppy seeds


1 cup coconut oil, melted

1 cup pure cocoa

2 tablespoons to 1/4 cup maple syrup, to taste 

Cooking Instructions

Mix all of the base ingredients together and let sit while you line an 8×8 dish with parchment paper. Pour mixture into the pan and shove in the freezer. In a small saucepan, melt the coconut oil and add the cocoa and maple syrup to taste. Let it cool for a moment. Pull nut butter from freezer and pour chocolate over the nut spread. Put it back in the freezer for another 20 minutes or so, until hardened but still malleable. Cut the bars into whatever size you’d like but I thought 5×5 incisions worked out well. You can store these as they are, wrap them in little parchments like taffy, or just eat the whole dang thing.


Recipe courtesy of