No Bake Vegan Lemon Raspberry Bars

0

 

Print

NO BAKE VEGAN LEMON RASPBERRY BARS


Scale

Ingredients

  • 1 1/2 cup pitted dates
  • 1 cup raw almonds or walnuts
  • Pinch of salt
  • Filling:
  • 3 cups pre soaked raw cashews
  • 1/2 cup lemon juice
  • 1/2 cup melted coconut oil
  • 1/3 cup pure maple syrup
  • 2 tsp lemon zest
  • Raspberry chia topping:
  • 1 1/2 cups fresh raspberries
  • 1 tbsp pure maple syrup
  • 2 tbsp chia seeds

Instructions

  1. Soaking The Cashews
  2. In a bowl, cover the cashews with water and let soak for 3-4 hours. If you’re in a pinch for time, you can put the cashews and water in a pot on the stove. Bring the water to a boil and then remove the pot from the heat and let sit for 45 minutes to 1 hour. You can prepare the other ingredients in the meantime.
  3. Making The Topping:
  4. Mash together raspberries, chia seeds, and maple syrup. Set aside to gel.
  5. To Make The Crust:
  6. Add dates and nuts to a processor and pulse a few times to break up the big chunks. Add the pinch of salt and process for 2-3 minutes, or until finely chopped. Mixture should hold together when pressed. If mixture is too dry, add in a few more dates and process until well combined. Press mixture into the bottom of a 8×8 or 9×9 pan with parchment paper.
  7. To Make The Filling:
  8. After your cashews have soaked, rinse and drain the dirty water. Add cashews to your food processor, along with lemon juice, coconut oil, maple syrup, and lemon zest. Blend until creamy.
  9. Putting It Together:
  10. Pour filling onto the crust and spread across the pan evenly. Spread the raspberry sauce on top of the filling until evenly distributed. Cover the pan well with foil and place into the freezer for 2-3 hours, or until mixture has firmed. Cut into bars and thaw for 10-15 minutes before serving. Best eaten when cold, but creamy. Keep in the refrigerator or freezer until ready to serve. Enjoy!

 

LEAVE A REPLY

Please enter your comment!
Please enter your name here