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–+ servings
Bitten no bake lemon raspberry bar showing creamy layers
Author : Maggie

No Bake Lemon Raspberry Bars: A Refreshing, Creamy Vegan Treat to Beat the Heat

These creamy vegan no bake lemon raspberry bars are made with a chewy date-almond crust, a smooth lemon cashew filling, and a bright raspberry chia topping.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 16 Bites
Course: No-Bake Desserts
Cuisine: American
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup Medjool dates pitted
  • 1 cup raw almonds
  • Pinch of salt
  • 1½ cups raw cashews soaked, drainedn½ cup full-fat coconut cream
  • ¼ cup lemon juice
  • 2 tbsp lemon zest
  • ¼ cup maple syrup
  • 1 tsp vanilla extract
  • 1½ cups raspberries
  • 1½ tbsp chia seeds
  • 1 tbsp maple syrup optional

Method
 

  1. Line an 8x8 pan with parchment paper and press the date-almond crust mixture into the base.
  2. Blend soaked cashews, coconut cream, lemon juice/zest, maple syrup, and vanilla until smooth. Pour over crust.
  3. Freeze for 2–3 hours until firm.
  4. Mash raspberries with chia seeds and optional maple syrup. Let thicken for 10 mins.
  5. Spread raspberry mixture over lemon layer. Freeze 1 more hour.
  6. Let thaw 10 mins before slicing and serving. Store in fridge or freezer.

Nutrition

Serving: 1barCalories: 210kcalCarbohydrates: 19gProtein: 5gFat: 13gSaturated Fat: 5gSodium: 3mgFiber: 4gSugar: 9g

Notes

Use parchment paper to prevent sticking.
For softer bars, store in the fridge. For firmer texture, use the freezer.
Substitute almonds with walnuts if preferred.

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