No bake Raspberry Cashew Granola Cakes

Ingredients

• 3/4 cup raw unsalted cashews or 1/2 cup cashew butter
• 3/4 cup dried fruit of your choice
• 1/4 cup fruit juice sweetened raspberry jam
• 1/4 cup ground chia seed
• 1/4 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

1. 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.
2. Meanwhile, combine dried fruit, chia seed, coconut, and quinoa flakes in a large bowl.
3. Once cashew butter is complete, add raspberry jam, vanilla, and lemon rind. Pulse to combine.
4. Drop cashew mixture into dried fruit + nut bowl and stir until combined.
5. Spoon mixture into large muffin liners or a muffin tin, pressing down firmly on each one, flattening with hands.
6. Place in the freezer for 30 minutes to firm up.

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Notes