Get the Recipe:
Raspberry Vegan Bars
These deliciously nutty no-bake Raspberry Vegan Bars are creamy, tangy, and jam-packed with antioxidants. The perfect healthy dessert or snack, that contains no refined sugar - but tonnes of favour and goodness! Gluten free.
Ingredients
Crust
- 1/3 cup almonds, unsalted
- 1/3 cup hazelnuts, unsalted
- 2/3 cup dates, pitted
- 1/8 tsp salt, (a pinch)
Filling
- 1 cup cashews, soaked overnight
- 2 tbsp coconut oil
- 1 tbsp maple syrup
- 2 tbsp lemon juice, (juice of 1/2 lemon)
- 1 tsp lemon zest
Topping
- 1.5 cup raspberries
- 1 tsp lemon
- 1 tsp agar agar
Equipment
Instructions
Crust (make first)
- Begin by adding the crust ingredients to a food processor and pulse until very fine.
- Pour the mixture into the bottom of a 9" x 5" loaf pan and press to shape around the pan. I recommend lining with parchment paper. It makes it easier to remove the bars.
- Place in the freezer while you prepare the filling. Clean the food processor to make the filling.
Filling
- Rinse and drain the cashews, and add to the food processor, along with lemon juice, coconut oil, maple syrup, and lemon zest. Blend until creamy. You can add 1-2 tbsp of water if needed to achieve a creamy consistency.
- Remove the crust/base from the freezer. Pour the cashew filling onto the crust. Use a spatula and spread the filling evenly to cover the crust/base.
- Place in the freezer while you prepare the raspberry topping. Clean the food processor to make the topping.
Topping
- Blend the raspberries and lemon juice, and add to a small pan on medium heat. Stir in the agar-agar and bring to a slight simmer. Remove from the heat.
- Pour the raspberry topping over the cashew filling. Cool for 15 minutes and place into the freezer for 2-3 hours, or until the topping is firm.
- Allow to thaw for 10-15 minutes, before serving. If you used parchment paper, use a palette knife to separate the bars from the edge of the pan. Lift the parchment paper to remove and place on a chopping board.
- Cut into bars using a sharp knife and serve cold.
Notes
- It's important to soak the cashews so they create a creamy consistency when blitzed. If you forget, to soak the night before, soak for at least 20 minutes and add 2 tbsp water to help create a creamy consistency.
- Take your time processing the nut-date mixture, to ensure it begins to stick together. If it's too crumbly, the bottom layer will fall apart.
- Use your knuckles and finger tips to press down the nut-date mixture in the pan.
- Remember, as you prep each layer, place the pan in the freezer, to allow the layers in the pan - to start firming up
- I used fresh raspberries but frozen and defrosted raspberries will also work
- Make sure to line your pan with baking parchment so the bars are easy to remove
- You can freeze these bars for around one months or store in the fridge for up to 5 days
- Don't forget to thaw for 10-15 minutes before slicing
Nutrition Information:
Calories: 238kcal (12%)Carbohydrates: 21g (7%)Protein: 6g (12%)Fat: 17g (26%)Saturated Fat: 5g (25%)Sodium: 39mg (2%)Potassium: 302mg (9%)Fiber: 4g (16%)Sugar: 12g (13%)Vitamin A: 5IUVitamin C: 8.3mg (10%)Calcium: 41mg (4%)Iron: 1.8mg (10%)
Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It's perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Mention @desiliciousrd on Instagram or tag #desiliciousrd.