When I’m traveling up north, every pound counts. It costs a fortune to ship food. For example, if I buy $125 in food, it may cost $150 to ship up with me. So, I bring a lot of nutrient dense foods with me, including bars. There is one bar that I love that I usually bring. Last week I took a look at the ingredient list and I knew that I could make it at home.
If you don’t have cashew butter on hand, you can make it in a high-powered blender. I find that I need 3x the amount of cashews to make that amount in butter. For example, 1/2 cup of cashew butter would require 1.5 cups cashews.
MAKES 7×9 INCH PAN
INGREDIENTS
– 2/3 cup cashew butter
– 1/2 cup roasted cashews (or raw)
– 1 cup brown rice crisps
– 1/3 cup brown rice syrup
– 1/4 teaspoon sea salt (optional)
DIRECTIONS
1. Line a 7×9 inch pan with parchment paper. You can use a smaller or larger pan and the bars will just be thicker or thinner. It really doesn’t matter too much.
2. In a food processor, combine the rice crisps and cashews and pulse until they are a powder (a few chunks are okay and great for texture). Do not overmix and turn the cashews into butter.
3. Add in the cashew butter and brown rice syrup and process until they are fully combined and it turns into a ball. If you don’t have a high-powered processor, you may want to mix by hand.
4. Take the mixture out of the food processor and press into your pan. You can then cut into your desired size. Store in fridge. I find they taste better the next day.
Running With Veggies 
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