Raw Cashew Protein Bars


I love a good protein bar, but here is my issue: High-protein bars can come with huge price tags, at times as high as $4 per bar. And, unbelievable is the ingredient list on many of the bars: hydrolyzed gelatin, glycerin, soy protein isolate, high fructose corn syrup, fractionated palm kernel oil, and artificial sweeteners, flavors, colors, and preservatives. Gross! Your body is a temple, and you shouldn't add that crap to your body

These Raw Cashew Protein Bars are a take on Kure Juice's Kure Bars that you can make for yourself right at home. They are loaded with so many good-for-you ingredients and taste absolutely amazing!

What You'll Need

1 cup flax meal
1 cup oats  
1/2 cup chia seeds
1/2 cup hemp seeds
1/2 cup cashew butter, unsweetened (I used Whole Foods 365 brand)
1/4 cup coconut shavings, unsweetened
4 scoops Vital Proteins collagen peptides  
1/8 cup cacao nibs
1/4 cup grade a maple syrup* 
1 tbsp organic ground cinnamon
1/8 tsp sea salt
2 tbsp maca (I used this brand)
3/4 cup almond milk, unsweetened 

*You can also use 6 soaked and pitted Medjool dates in place of the maple syrup

What You'll Need To Know

Add all dry ingredients to a food processor and process for 2 minutes. 

Add in wet ingredients (maple syrup, almond milk, cashew butter) and process for 2 more minutes.

Line a baking sheet with parchment paper and flatten out the mix. I used a cake pan  
2'' H x 13'' W x 9'' D 

Refrigerate for 1-1.5 hours and let it set before cutting into squares.

Store in an air tight container and refrigerate. These hold up for about a week in the refrigerator and about a month in the freezer (thaw out for a few minutes before eating!) 

Makes 24 servings!  


Raw Carrot Cake with Coconut Icing


Carrot Cake! This is one type of cake that has always made me happy. Even as a kid, carrot cake was my favorite. (Ya, I was one of those weird kids that liked carrot cake and broccoli!) This recipe is very reminiscing of the slices. Ok, so it's not really a cake, it's more like a Carrot Cake square. But, it's pretty darn decadent, healthy, and tastes awesome!

Raw Carrot Cake with Coconut Icing_3
Raw Carrot Cake with Coconut Icing_3

What You'll Need

Raw Carrot Cake:
4 cups grated carrots
1 cup of Medjool dates, pitted
1/4 cup ground flax seeds
2 Tbsp organic apple butter
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. vanilla powder
1/2 lemon, juice
1 cup organic unsweetened shredded coconut
1 cup raw organic walnuts
organic coconut oil for greasing your 9x9 pan

Coconut Icing:
1/2 cup raw whole cashews, soaked 4 hours or overnight
2 Medjool dates, pitted
1/2 Tbsp raw unfiltered honey
juice of 1 lemon
1/4 tsp. vanilla extract
1/4 cup water
shredded coconut for topping
lemon zest for topping
walnut pieces for topping

What You'll Need To Know

Raw Carrot Cake:
1. Use a food processor to grate the carrots, remove carrots and set aside.

2. Place your dates, ground flax seeds, apple butter, cinnamon and lemon juice in a food processor and process until blended. Add the coconut and walnuts and process until the walnuts are coarsely chopped.

3. Add the carrots back to the food processor, process just enough to blend.
Press your finished mixture into a greased 9x9 pan and refrigerate for at least two hours before serving.

Coconut Icing:
1. Process the cashews, dates, agave, lemon juice and vanilla extract in a food processor until smooth. Add the water until desired consistency of icing is reached.

2. Spread icing on carrot cake, top with coconut, lemon zest, and walnut pieces.

Recipe makes 12 squares.

Raw Cashew Cheesecake (GF, V)


Let's be real, when it comes to eating healthy and clean, dessert is not exactly on the plan. But, every now and then it's okay to give in and indulge a bit. Cheesecake is one of my favorite desserts. But considering it as a whole food? You better believe it! Well, at least with this healthy hacked recipe. Not that you should it eat every day or anything, but as far as desserts go, this is one you can feel good about indulging in every now and then.

You Might Also Like...Guilt Free Choco-Peanut Butter Pie

The preparation for this is much easier than the typical classic cheesecake. It's pretty foolproof and there is no baking required. (I can't bake to save my life.) I recommend using a high-speed blender for the filling since it makes it creamier, and food processor for the crust. I used the NutriBullet for both since. Also, don't substitute the coconut oil for any other oil, as it is solid at room temperature, and helps the cheesecake stay firm.

What You'll Need

For the crust:
1/2 cup raw pecans (pecans don't require soaking)
1/2 cup soft pitted dates
1/4 cup raw flaked coconut
tiniest pinch of sea salt

For the filling:
3 1/2 cups raw cashews (soaked & drained)
2/3 cup extra virgin coconut oil
2/3 cup fresh lemon juice
1-2 tablespoons stevia or sweetener of choice
2 teaspoons vanilla powder

What You'll Need To Know

Begin by soaking the nuts. After they've finished soaking, prepare the crust.

In the bowl of a food processor, chop the dates, nuts, coconut and sea salt. Process until it holds together when you press it between two of your fingers. Set aside.

Begin the filling by slightly warming the coconut oil in a bowl of warm water (it melts at 77 degrees). Add the cashews, coconut oil, sweetener, lemon juice and vanilla into the pitcher of a blender, and blend well (until completely smooth). Blend a little more, just to be safe.

Press the crust evenly into the bottom of an 8-inch springform pan (don't go up the sides).

Pour the filling on top and freeze for 4 hours, or overnight.

To serve, let the cheesecake thaw for about 30 minutes, and cut into small slivers.


  • Do not skip soaking the raw cashews in water. Soaking increases your body's absorption of the vitamins and minerals and neutralizes enzyme inhibitors naturally present in raw nuts and seeds (read more about that here). I recommend soaking them for at least 4-hours, if not overnight.
  • For the pie crust you can also use my 3-Ingredient Pie Crust Recipe.

Recipe makes 16 servings.