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All 6 /breakfast 0 /brownies & bars 0 /cakes 0 /candy 0 /cookies 0 /dinner 2 /DIY 0 /drinks 1 /Fashion 0 /Favorites 0 /frozen treats 0 /Life 0 /littlebitsof 0 /paleo 0 /pies 0 /Recipes 0 /sandwiches 0 /Shopping Lists 0 /side dish 2 /snacks & apps 0 /treats 2 /Video 0 /whole30 1

Before you start, take your 1 ½ cups of raw cashews and place them in a bowl covered with water. You will want to soak these for 4-12 hours before you start the rest of the dessert! Cookie Dough: In a bowl combine almond flour, flaxseed meal, coconut sugar, nut butter, almond milk and vanilla extract and stir to combine. Add in mini chocolate chips and fold them into the dough. Scoop cookie dough into small balls (about ½ teaspoon big) and roll them in your hands to make them smooth and uniform. Place them on a parchment paper lined plate or small baking sheet and place then in the fridge or freezer while you make the rest of the treat. Crust: Next get your food processor out and add dates, walnuts, cacao powder, salt and vanilla to the bowl. Blend on high until the dough is uniform and everything is chopped very small. Then add in 1 tablespoon of water and blend again until it all comes together in a ball. Line an 8x8 baking dish with parchment paper and press the ball of dough into the bottom evenly. Place it in the fridge or freeze while you continue. Filling: Take your cashews you soaked previously and drain all the water out of the bowl. Pour the cashews into your cleaned out food processor. Add vanilla extract, maple syrup, coconut milk, sea salt, coconut oil and lemon or lime juice into the food processor and blend on high until nice and creamy (about 2-3 minutes). Assembly: Take your crust out the fridge and pour in the filling. Spread the filling evenly over the crust with the back of a spatula. Then take you mini cookie dough balls and drop them on top of the filling, spacing them out how you like. (FYI - I didn’t use all of my cookie dough balls so I just left some out and ate them for a snack!) Then melt ¼ cup of chocolate chips with ½ teaspoon of coconut oil in the microwave and stir it together. Drizzle that melted chocolate on top of the bars. Place bars in the freezer for 3-5 hours or until completely firm. — Chocolate Chip Cookie Dough Cashew Cheesecake Bars
April 19, 2018/by Kelsey

This Spinach Pesto Pasta Salad is the perfect side dish for spring and summer! Can be served hot or cold and is great for make ahead! — Spinach Pesto Pasta Salad
April 17, 2018/by Kelsey

This Steak Marsala is whole30 compliant and a great and easy way to cook steak on a weeknight! — Steak Marsala {Whole30}
April 12, 2018/by Kelsey

This Asparagus Salad with Sun Dried Tomato Pesto is a great spring time side dish! Paleo, super clean and packed with nutrients! — Asparagus Salad with Sun Dried Tomato Pesto
April 5, 2018/by Kelsey

These Paleo Raspberry Vanilla Cupcakes are totally grain free and are sweetened with coconut sugar! Perfect for a birthday, bridal shower or any occasion! — Paleo Raspberry Vanilla Cupcakes
April 3, 2018/by Kelsey

How to Make Nut Milk
March 30, 2018/by Kelsey

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about me

My name is Kelsey and I am a health conscious FOODIE (aka i love all the food) - just trying to eat enough veggies to balance out all the wine.
Find out my whole story here!

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