No bake Raspberry Cashew Granola Cakes

April 18, 2011 By Leanne Vogel July 19, 2015

Have you ever set out to do something to benefit your health only to realize it’s made you absolutely miserable? Story of my life last week. I began my yeast killing plan last Saturday with the best intentions, but by Tuesday I was exhausted, stressed, consumed by guilt, and craving anything I could get my hands on. As someone who has struggled with an unhealthy relationship to food in the past, this is not a good place to be.

It’s taken me years of forgiveness, perseverance, countless hours listening to my body, and removing the fears I had around eating foods like animal proteins, fruits, oils, nuts, and seeds, to create a positive connection with food. Being tossed into a yeast killing plan that eliminated some of my favorite foods and restricted me with portions and guidelines, just isn’t right for me. So, out with the previous plan and in with a new ~~plan~~ statement. [Statements are much better when it comes to drastic changes. It’s all about setting the intention!] I will support my body and health by choosing foods and supplements that will nourish my digestive system. aka baby steps. Although it means I may have to live with these yeasty beasties for a bit longer, at least I’ll be in a healthy place when I get to the end! And that to me, is what it’s all about :) … that, and healthy treats to keep my body smiling!

No bake Raspberry Cashew Granola Cakes

Author: Leanne Vogel

Recipe type: Vegan, Gluten free, Dairy free, Sugar free, Yeast free

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

Serves: 6 cakes

Pump up your healthy fats with this no bake treat! My favorite way to enjoy them is 1 minute out of the freezer as a super chewy and satisfying snack. Inspired by my Original Granola Cakes

Ingredients

¾ cup raw unsalted cashews or ½ cup cashew butter
¾ cup dried fruit *see note
¼ cup fruit juice sweetened raspberry jam *see note
¼ cup ground chia seed
¼ cup unsweetened shredded coconut
3 tablespoon quinoa flakes or uncontaminated quick oats
1 tablespoon extra virgin coconut oil
1 teaspoon pure vanilla extract
rind from 1 lemon

Instructions

Place cashews and coconut oil in the bowl of a processor and process until smooth. It will take about 6-8 minutes and you’ll have to scrape down the bowl a couple of times.
Meanwhile, combine dried fruit, chia seed, coconut, and quinoa flakes in a large bowl.
Once cashew butter is complete, add raspberry jam, vanilla, and lemon rind. Pulse to combine.
Drop cashew mixture into dried fruit + nut bowl and stir until combined.
Spoon mixture into large muffin liners or a muffin tin, pressing down firmly on each one, flattening with hands.
Place in the freezer for 30 minutes to firm up.

Notes

You can use any dried fruit you have handy. My dried fruit choices were: ¼ cup mulberries, ¼ cup dried pears [diced], ¼ cup dried cherries.

Feel free to use any type of raspberry jam you have handy. I like fruit juice sweetened opposed to corn syrup or cane sugar sweetened as it has a bit less sugar.

View Nutritional Information (once on page scroll down)

Have you ever had to step back, check in with yourself, and readjust your goals? How did it make you feel? How do you keep a positive connection with food? Is it something you think about? If you made these granola cakes, what dried fruit would you put in them?

This entry was tagged: granola, no bake, raw