Description
These Vegan Raspberry Bars are a refreshing, no-bake Easter dessert with layers of nutty crust, creamy matcha, and sweet raspberry filling. Made with wholesome ingredients like almonds, cashews, coconut, and fresh raspberries, these vibrant bars are perfect for spring parties, Easter brunch, or a healthy treat!
Ingredients
Units
Scale
Crust:
- 1 cup almonds
- 1 cup pitted dates
- 1/2 cup shredded coconut
- 1 tbsp coconut oil
Matcha Layer:
- 1 cup cashews (soaked 4 hours, drained)
- 2 tbsp coconut cream
- 2 tbsp maple syrup
- 1 tsp matcha powder
- 1 tsp vanilla extract
Raspberry Layer:
- 1 cup cashews (soaked 4 hours, drained)
- 1/2 cup fresh raspberries
- 2 tbsp coconut cream
- 2 tbsp maple syrup
- 1 tsp lemon juice
Toppings:
- Fresh raspberries
- Freeze-dried raspberries
Instructions
- Prepare the crust: Blend almonds, dates, shredded coconut, and coconut oil in a food processor until a sticky mixture forms. Press evenly into a lined baking pan and chill in the fridge.
- Make the matcha layer: Blend soaked cashews, coconut cream, maple syrup, matcha powder, and vanilla extract until smooth. Spread over the crust and freeze for 30 minutes.
- Make the raspberry layer: Blend soaked cashews, raspberries, coconut cream, maple syrup, and lemon juice until creamy. Spread over the matcha layer and freeze for 3 hours until firm.
- Slice into bars and garnish with fresh and freeze-dried raspberries. Serve chilled.
Notes
- For extra crunch, sprinkle chopped pistachios or coconut flakes on top.
- Use strawberries or blueberries instead of raspberries for variety.
- Store bars in an airtight container in the freezer for up to 2 weeks.
- Prep Time: 15 minutes
- chill time: 3 hours 30 minutes
- Category: Dessert, No-Bake
- Method: Freezing
- Cuisine: Vegan, Gluten-Free
