No-Bake Cinnamon Cashew Cookie Bars
Would you believe these cookie bars are actually good for your gut and immune health?
They are made with pure (unflavored) Bone Broth Protein, which happens to offer an abundance of gelatin, a key component to:
- Restoring the strength of your gut lining
- Growing good bacteria
- Fighting food sensitivities
- Supporting healthy inflammation levels in the digestive tract
Using only seven simple ingredients, No-Bake Cinnamon Cashew Cookie Bars are gluten and dairy-free, and the only added sugar is from a tablespoon of raw honey or pure maple syrup.
This recipe is modified slightly from the Bone Broth Breakthrough cookbook.
| Prep Time | 10 minutes |
| Servings |
bars
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Ingredients
- 1 1/4 cups raw cashew, unsalted
- 1 scoop Pure Bone Broth Protein
- 1/4 tsp. Sea salt
- 1 tsp. ground cinnamon
- 1 cup pitted dates, halved
- 1 tbsp. pure maple syrup, raw honey or coconut nectar
- 1 tbsp. organic virgin, unrefined coconut oil, melted
Ingredients
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Instructions
- Add cashews to food processor and pulse until chopped into fine pieces. Add bone broth protein, salt, and cinnamon. Pulse again a few times until combined.
- Add dates, sweetener, and coconut oil. Process until fully combined and sticky. You will have to stop the processor a few times to scrape the sides of the container.
- Once combined, lay dough on a piece of parchment paper. Using clean hands, spread out to form a square with a depth of approximately 1/4". Place in refrigerator for one hour, then remove and cut into twelve squares. Refrigerate in sealed container. Enjoy!
Recipe Notes
Nutrition Facts per serving (1 bar): Calories: 150; Total Fat: 8 g; Saturated Fat: 2 g; Sodium: 65 mg; Potassium: 200 mg; Total Carbohydrate: 17 g; Dietary fiber: 2 g; Net Carbohydrates: 15 grams; Sugar: 12 g (1 gram added sugar from honey/maple syrup); Protein: 4 g
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