Cashews and pistachios are known for their good-fat, nutrient-rich, high-protein qualities. These no-bake delights address cravings while also satisfying New Year’s resolutions.
This recipe is vegan, paleo, keto and gluten-free.
1 cup unsalted raw cashews
½ cup unsalted pumpkin seeds
½ teaspoon cardamom
A pinch of salt
1 cup dates, pitted
1 teaspoon vanilla extract
¼ cup coconut oil, melted
Place pistachios, cashews, pumpkin seeds, cardamom and salt in the bowl of a food processor; pulse briefly until blended evenly. Add dates, vanilla and coconut oil. Pulse until all ingredients are just combined and mixture starts to clump.
Line a 9-by-5-inch loaf pan with parchment paper. Transfer mixture to pan, then press mixture into pan using a spatula. Cover and chill in the fridge or freezer until firm.
Unwrap block, lift out paper and cut into even-sized bars. Rewrap each bar in paper and store in an airtight container in the fridge or freezer.