Oh my goodness Thanksgiving last weekend was a gut buster. My favorite is always the stuffing and I eat way too much of it. After all of the heaviness, I wanted to go into this week with a lighter, more nutritious option that worked for both breakfast or a snack. Cashews are my favorite nut in the world so I decided to develop incredible and easy (after all of the Thanksgiving cooking who wants to cook??) no bake raisin coconut cashew bars. They only took minutes to form and just had to set before I could enjoy them!
Once they chilled I cut them into 6 bars and they were good to go! They kept for days so I could just grab one for breakfast in the morning or a pick me up in the afternoon. Oh, and I was a good wife and shared with Marc too. The raisins and coconut gave them just enough sweetness against the saltiness of the cashews. Hope you all love this easy recipe as much as we did! xo
These are such simple and incredible raisin coconut cashew bars that work perfectly as a light, energizing breakfast or afternoon snack.
- 2 cups raisins
- 3/4 cup flaked coconut
- 2/3 cup cashews
- 2 tablespoons ground flax seed
- 1/2 teaspoon cinnamon
Set up a food processor and combine all of the ingredients in its bowl. Pulse it all together until it is fine but still has some texture. Get out an 8 x 8 baking dish and line it with parchment. Press the mixture firmly into the pan so that it is spread out, even and smooth. Refrigerate the tray for 2 hours so that it sets. Then cut into 6 equal bars and enjoy! They keep for days to have breakfast or snacks ready and waiting.