No bake Raspberry Cashew Granola Cakes

by August 11, 2017

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.

Eating Style:

Dairy-free, Gluten-free, Soy-free, Vegan, Vegetarian

Prep Time:




  • 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


  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.


To make paleo, or grain free, use ground nuts like almonds or extra coconut instead of quinoa flakes.

Nutrition Information Per Serving



Calories from Fat:


Total Fat:

16.7 g

Saturated Fat:

6.4 g


11 mg


34.4 g

Dietary Fiber:

5.5 g

Net Carbs:

28.9 g


18.6 g


6.6 g

Hi! I'm Leanne (RHN FBCS)

a Functional Medicine Practitioner, host of the Healthful Pursuit Podcast, and best-selling author of The Keto Diet & Keto for Women. I want to live in a world where every woman has access to knowledge to better her health.

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