When your daughter, who is 5, wants to just eat this right out of the food processor before they even become bars, you know it's good. She was practically screaming "yummy" for about 10 minutes straight, hahaha. I had to stop letting her eat it so there would be some left for bars and photos.
Cinnamon is without a doubt my very favorite flavor. I think it tastes good on pretty much anything and everything. It's warm, sweet and comforting. These No-Bake Cinnamon Roll Spice Bars were literally a throw-together moment when I wanted to satisfy my cinnamon craving and also have something for my daughter to take to school for snacks. She was beyond excited when I told her these would be her snacks.
These have a lot of nuts and healthy fats and a good dose of iron in them, so they are very filling and great for kids. Instead of refined white sugars, I use natural maple syrup. Instead of butter or oil, I used cashew butter and almond meal.
These are made with whole food ingredients, no butter or oil, and are perfect for snacks or even a quick breakfast if on-the-go. The fact that they taste like a cinnamon roll is a huge bonus!
The drizzle is a combo of cashew butter, maple syrup, cinnamon and vanilla and my daughter absolutely LOVED IT. It was comical watching her eat one of these.
I hope you all enjoy them as much as my daughter and I have. Be sure to leave feedback below after you make them! I love to hear it and so do others!
Yields 6 bars
These delicious No-Bake Cinnamon Roll Spice Bars are vegan, gluten-free, oil-free and made with whole food ingredients like almonds, cashews, flaxseed and natural maple syrup. They are a much healthier alternative than a cinnamon roll, but still delicious! Just 8 ingredients, including the drizzle (+ water & salt)!
15 minPrep Time
15 minTotal Time
Save Recipe5 based on 1 review(s)
Ingredients
- 1/4 cup (72 g) raw cashew butter
- 6 heaping tablespoons (128 g) pure maple syrup or agave
- 1 teaspoon (7 g) vanilla extract
- 2 tablespoons water
- 1 cup (108 g) almond meal, this is with the skins on (I use Trader Joe's )
- 1 1/2 cups (150 g) quick-cooking oats , use GF if needed (these hold MUCH better than whole oats)
- 2 tablespoons (13 g) ground flaxseed
- 1 tablespoon (6 g) ground cinnamon
- 1 teaspoon (3 g ) ground allspice
- 1/8 teaspoon fine sea salt
- 2 tablespoons (36 g) cashew butter
- 1 tablespoon + 1 teaspoon (28 g) maple syrup
- 1/4 teaspoon cinnamon
- 1/8 teaspoon vanilla
- 1 teaspoon water
Instructions
- Warm your cashew butter for 30 seconds or so in the microwave to ensure it is a runny, smooth consistency. I keep mine in the fridge, so it gets rather hard. Then measure. Add to a food processor.
- Add the syrup, vanilla and water and blend until completely smooth.
- In a large bowl, whisk together the almond meal, oats, flaxseed, cinnamon, allspice and salt and make sure it is well mixed before adding to the processor. Otherwise, the flax and spices/salt may not mix well because it's gets very thick.
- Add the dry ingredients to the food processor and process until it all comes together in large, sticky chunks. (see photo) The batter should be very sticky and hold together easily when pressed between your fingers.
- Press into a lined 9x5 loaf pan flat and compact, not forgetting the edges. Place a piece of parchment on top and really press down hard.
- Place in the freezer to firm up for 1 hour.
- Meanwhile, prepare the icing. Simply whisk the ingredients until completely smooth. Remove bars from the freezer, drizzle icing on top by placing the icing in a baggie, cutting off a small corner and squeezing it out. Place back in the freezer or fridge to let the icing firm up some. Then slice the bars. For storage, I prefer to wrap each bar individually so they retain their shape best. I like to keep them in the fridge, but room temperature is fine, but they will soften more at room temp.
Notes
Nutrition per bar (includes icing): 417.1 calories, 21 g fat, 48.5 carbs, 6.9 g fiber, 17.4 g sugar, 51.5 mg sodium
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