RECIPE + GIVEAWAY Cashew Cream Bars with strawberry compote featuring Further Food Collagen



Anyone who knows me well knows I am not a baker. Baking tends to stress me out, though I know the opposite is true for many others. For a recipe developer, I'm just not a recipe-following kinda girl! I'm a pinch-of-this, pinch-of-that, tweak this, tweak that, see what works kind of chef. (Don't worry, I double check every recipe I put out to you, but you won't ever see me make a recipe the same way again after!). But that just doesn't work for baked goods. I've heard baking compared to science, and cooking art. Well, I guess I'm a bit more of an artist, because food scales and leveled measuring cups are not my forte. Luckily, I have become a master at forgiving recipes ;). Like this one; a light, dairy-free cashew cream bar that requires few ingredients- but are the perfect complement to your favorite topping (especially when paired with a simply crushed strawberry compote). I took the liberty of bumping up the nutrition (and the texture) of these bars with some collagen peptides from Further Food (if you haven't read my post on what a game changer collagen has been, check it out!). The quality of Further Collagen is unreal, so I don't hesitate serving it to my kiddos; and the powder dissolves seamlessly into any recipe, even desserts! Scroll down to find out how you can win an 8-oz tub of Further Collagen for yourself!

Oh, and did I mention these only require a few minutes of baking? And really, you could even skip it (for real!) if you don't mind the crust being a bit more crumbly. And like I mentioned above, this recipe is really forgiving. The strawberry compote is only a suggestion, as well- top these easy gluten-free treats with whatever your heart desires!


Dairy-free Cashew Cream Bars ahead of time: soak 2 cups raw cashews in 4 cups of water for 2+ hours.

For the crust:

1 1/2 cups almond flour pinch sea salt 1 tbsp honey 3-4 tbsp coconut oil (or ghee), melted

1. Preheat oven to 375. 2. Mix almond flour and sea salt in a bowl. Add honey and 3 tbsp coconut oil and mix until it starts coming together. Add another tablespoon (or two, if your climate is really dry) until it starts to stick together (it will still be lightly crumbly).

3. Lightly grease an 8x8" pan and press crust evenly into bottom of pan. Bake in oven for 10 minutes, until lightly golden. Let cool before topping.

For the filling: 2 cups raw cashews, soaked and drained well 1/3 cup coconut butter 1/3 cup honey 1/4 cup Further Food Collagen Get 10% your order at furtherfood.com using the code MAMAKRIS10. 2 tbsp lemon juice (add zest of 1/2 lemon to make it lemon flavored) 2 tsp bourbon vanilla extract tiny pinch sea salt 1. Add all ingredients to the bowl of a high-speed blender or food processor. Blend until consistency is smooth, scraping down sides or tamping as needed (may take 4-5 minutes). Mixture should be fairly thick. Taste for sweetness. 2. Spread mixture evenly over cooled crust. Place in fridge and let cool at least two hours (overnight is best) to set. Cut into squares and serve with favorite topping. Strawberry Compote: 1 pint strawberries, sliced 1-2 tbsp water 1 tbsp honey 1 tsp lemon juice 1 tsp vanilla extract 1. Place sliced strawberries, 1 tbsp water, lemon juice, honey and vanilla in a small saucepan. Cover and bring to a simmer. 2. Let simmer until strawberries are starting to soften. Add more liquid if it seems to need it. Once strawberries have softened, remove top, taste for sweetness and let simmer until desired consistency is reached. It will thicken slightly once it sits.

Want to win an 8-oz tub of Further Collagen? Head to my Instagram and click the latest post to find out how to enter! Giveaway open until 4/27.


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Headshots Marie Guagliardo Photography & Sarah Zollo Portraits