Mint Chip Cashew Cream Bars

Mint Chip Cashew Cream Bars

If it wasn’t obvious… I’m a dessert fanatic. Sweet over savory every damn time. BUT –  that doesn’t mean you have to sacrifice your health to satisfy your sweet tooth. When I make desserts, I still use real, whole foods, and they taste just as delicious!! When baking, I love making raw desserts! Not only do you retain all the nutrients, but they are so simple to whip up! These raw vegan mint chip cashew cream bars taste sooo decadent, yet are made with such simple ingredients!

All you’ll need is

raw cashews and pecans

pitted medjool dates

cacao or cocoa powder

nut milk

coconut oil

vanilla and mint extract

cacao nibs

optional: adaptogens

If you try this recipe, tag me on Instagram so I can see your creations!

Mint Chip Cashew Cream Bars

November 8, 2018


  • Chocolate crust:
  • 1.5 cups raw pecans
  • 1 cup pitted medjool dates (soak if hard)
  • 2 T cacao powder
  • 2 T philosophielove cacao magic (can sub cacao powder)
  • Cashew mint filling:
  • 2.5 c soaked cashews
  • 4 medjool dates
  • 1 cup soaked and pitted medjool dates
  • 1/2 c cashew milk (or milk of choice)
  • 1/2 T melted coconut oil
  • 1/2 T vanilla extract
  • 1 T sunpotion tocos (adds creaminess/vanilla flavor)
  • 1/4 - 1/2 t pure mint extract
  • Cacao nibs
  • Step 1 For the raw chocolate crust, blend the ingredients together in a high speed blender or food processor, I use this Vitamix. Once you achieve a crumbly texture, evenly spread crust into a brownie pan lined with parchment paper.
  • Step 2 Next, blend the ingredients for the cashew filling. Taste Test and adjust if necessary. Once blended, fold in raw cacao nibs and evenly pour mixture over pecan crust. Cover and freeze (~4-6 hours). Serve frozen or slightly thawed

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