This recipe for “Casharoos” is inspired by Trio Bars. Costco had samples of these one day and I thought I’d give them a try–they were so tasty!! Unfortunately, they contain rice malt (grain) and evaporated cane juice so I thought I would see if I could find a recipe for them online (plus, I’m too cheap to buy them). I didn’t find a recipe for trio bars, but found a few for fruit and nut bars. I saved a few of them and then ended up creating my own recipe. They have a texture similar to a chewy granola bar. The actual trio bars contain a few more ingredients and have different dried fruits in them. We just use raisins but you could mix it up by using dried blueberries, cherries, cranberries, etc. I also try to use raw nuts and raw honey to make them more nutritious, but that is not necessary.
Casharoos
Ingredients:
1 cup raw cashews
1 cup raw almonds
1/2 cup raw sunflower seeds
1/2 cup organic raisins
1/3 cup shredded, unsweetened coconut
1/4 cup pumpkin seeds
2 Tbsp. sesame seeds
2 Tbsp. flax seeds
1/4 tsp. salt
1/3 cup raw honey
Directions:
1. Preheat oven to 325 degrees.
2. Coarsely chop cashews and almonds.
3. Mix all dry ingredients together.
4. Add honey and stir to coat.
5. Line a 9X13 pan with parchment paper.
6. Pour mixture unto pan and spread out evenly with a rubber or silicone spatula.
7. Bake at 325 for 17-22 minutes. Place pan on cooling rack and let cool for 30 minutes or more. Lift the sides of the parchment paper to take the bars out. Cut bars into desired shapes and let cool completely. Bars will be soft at first but will become a chewy granola bar texture when cooled. Enjoy!
*I use raw nuts and raw honey because they are more nutritious. You can use regular honey and nuts (roasted/salted) though you may want to cut out the salt if you are using salted nuts.
*You can grease the pan instead of using parchment paper, but it is MUCH easier to get the bars out using parchment paper.
*If you don’t have all the ingredients, substitute more of another ingredient or put in something else completely!
Kate
Jun 13, 2017 -
I have just made these and they were a bit of a disaster – they were very brown on the outside and white on the inside and completely fell apart when I tried to cut them into bars. Any tips?
Alysia Webster
Feb 11, 2015 -
I just made this and they are so yummy! Thank you for the great recipe! They don’t have to be refrigerated, do they? I’m guessing the raw honey will be fine but what about the flax seeds? Thank you!!
Robin
Jan 12, 2013 -
Are they sticky? I’d like to make these for my almost 3 year old but not if they’re sticky.
Jennifer
Jan 16, 2013 -
Yeah they can be sticky…If you cook them long enough they might not be.
Sheila
Jan 10, 2013 -
This recipe looks great and I am going to try it. But if you are baking them for about 20 minutes at 325F, do you really think the benefits of “raw” honey and “raw” almonds/cashews will last through that heat? I am skeptical. Mind you, raw honey is all I have in the house and raw almonds also. But I just think you don’t preserve the nutritional benefits of the raw-ness when you heat it that high for that long.
Orna
Jan 10, 2013 -
Hi i just came across your website while trawling through ‘just eat real food’s’ FB page. love the look of these but unfortunately we work in kilos and grams here this side of the Atlantic. is there any chance you’d have a conversion for the ingredients? Would love to make these tonight. or even if you could tell me the measurements of a ‘cup’ and i can make my own! 🙂 thanks
Amanda
Sep 24, 2012 -
These are delicious! My friend just told me about your site today and I had to try making these. I added cinnamon and vanilla to the honey before pouring it in… they are wonderful! Thank you so much for the recipe 🙂
Meagan
Aug 28, 2012 -
OOH these look great – I’ve done something similar before and I love the results. I should do more often! Way better than LaraBars
Sarah Jane
Nov 5, 2011 -
Hi Jennifer…I just found your webiste via your guest post on the nourishing gourmet, and I’m really enjoying it. Hopefully I will have my own success story soon. Anyway, I’m pretty sure if you heat up raw honey, you lose the “rawness”. So, when cooking I always use regular honey since it’s cheaper. 🙂 Thanks for the great ideas!
Jennifer
Nov 5, 2011 -
Hi Sarah! Thanks so much for visiting my site! I’m glad you are enjoying it. As far as the raw honey issue goes, from what I have learned, honey that isn’t raw has not only been heated at very high temps, it also has been strained and in straining it removes a lot of the good bacteria and stuff in it. So for that reason I still use raw and figure some of the nutrients will be left when heated 🙂 I could be wrong though. Thanks for the comment!
jennifer
Aug 22, 2011 -
ty so much for this recipe – it’s exactly what i was hoping to find when i started brousing a few minutes ago.
Jennifer
Aug 22, 2011 -
You are welcome! I hope you enjoy them!
Tosha Krause
Aug 17, 2011 -
Thanks for posting all these great ideas!! I think these will make a really good thing for school lunches.
Jennifer
Aug 17, 2011 -
I hope you like them! It helps to press them down really well.
Ranee aka Mom
Aug 9, 2011 -
Love the picture too!
Jennifer
Aug 9, 2011 -
Thanks!