No bake Raspberry Cashew Granola 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.

Eating Style: Dairy-free, Gluten-free, Soy-free, Vegan, Vegetarian

Prep Time:

Serves: 6


  • 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.

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

Nutrition Information Per Serving

  • Calories: 309
  • Calories from Fat: 150
  • Total Fat: 16.7
  • Saturated Fat: 6.4 g
  • Sodium: 11 mg
  • Carbs: 34.4 g
  • Dietary Fiber: 5.5 g
  • Net Carbs: 28.9 g
  • Sugars: 18.6 g
  • Protein: 6.6 g