Go Back Email Link
+ servings
cashew sesame bars or sqaures
Print Recipe
3 from 1 vote

Crunchy, Easy Cashew Sesame Bars or Squares

These may puff slightly as they bake. For an extra crispy bar press the bars to flatten when they’re still warm using another 8” square pan.
Prep Time20 mins
Cook Time40 mins
Course: Appetizer, Snack
Cuisine: American
Keyword: dairy-free snacks, gluten-free bars, gluten-free snacks,
Servings: 10 bars
Calories: 238kcal
Author: K.C. Cornwell


  • Nonstick vegetable oil spray
  • cups cashews unsalted, raw or roasted
  • 6 tablespoons raw sesame seeds
  • 5 tablespoons flaxseed
  • ¼ cup quinoa bran or flax meal flax meal for Paleo
  • ¾ teaspoon sea salt
  • ¼ teaspoon ground cardamom
  • 1/4 teaspoon cinnamon
  • ½ cup pure maple syrup or honey
  • 1 tablespoon coconut oil


  • Preheat oven to 350°. Coat 8x8” baking pan with vegetable oil spray; line with parchment, leaving overhang on all sides. Toast cashews, sesame seeds, and flaxseed in separate areas on a rimmed baking sheet, stirring occasionally (but not mixing), until golden brown, 10–12 minutes. Let cool. Set aside 2 Tbsp. sesame seeds and 1 Tbsp. flaxseed.
  • Process cashews and remaining seeds with quinoa bran, salt, cinnamon and cardamom in a food processor until mostly finely chopped. Place in a medium bowl.
  • Bring maple syrup and coconut oil to a boil in a small saucepan; cook, stirring, 2-3 minutes. Pour over cashew mixture and stir to coat.
  • Press mixture firmly into prepared pan with wet hands (it will be sticky). Top with reserved seeds; press to adhere. Bake until golden brown, 25–30 minutes. Let cool, then cut into bars.



Do Ahead: Bars can be made 2 weeks ahead. Store airtight at room temperature.


Calories: 238kcal | Carbohydrates: 20g | Protein: 6g | Fat: 16g | Saturated Fat: 3g | Sodium: 181mg | Potassium: 260mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 3mg