Vegan Lemon Raspberry No-Bake Bars

A creamy and delicious raw dessert. Free of eggs, grains, gluten, dairy, and refined sugars. Eating healthy can taste good too!

Vegan Lemon Raspberry No-Bake Bars

  1. 1 cup Pitted Dates
  2. 1 cup raw Walnuts or Almonds
  3. pinch of sea salt

  1. 3 cups pre-soaked Raw Cashews
  2. ½ cup lemon juice
  3. ½ cup melted Coconut Oil
  4. ½ cup Pure Maple Syrup
  5. 2 teaspoons lemon zest

Raspberry-Chia Topping:
  1. 1.5 cups fresh raspberries (*see notes below)
  2. 1.5-2 tablespoons Pure Maple Syrup
  3. 1.5 tablespoons Chia Seeds

Soaking The Cashews:
  • In a bowl, cover the cashews with water and let soak for 3-4 hours. Nuts contain natural enzyme inhibitors. Soaking the nuts not only helps with blending, but it neutralizes the enzyme inhibitors and makes them more digestible. 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 30 minutes to 1 hour. You can prepare the other ingredients in the meantime.
Making The Topping:
  • I like to make the topping in the beginning to give the chia seeds time to gel with the raspberries. To make the topping, mash together the raspberries, chia seeds, and maple syrup with a fork. Start with less maple syrup and add the extra half tablespoon, if you want it sweeter. Set aside to gel.
To Make The Crust:
  • 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 lightly greased 8x8 or 9x9 pan. I recommend lining with parchment paper. It makes getting the bars out so much easier. Clean the processor to use for the filling.