Cover raw almonds with water and allow to soak minimum 60 minutes. (You can soak up to 24 hours if refrigerated.)
Line a 9 X 5″ loaf pan with parchment paper.
While the almonds are soaking mash the raspberries in a bowl. Mix in maple syrup and chia seeds. Allow mixture to sit for about 20 minutes to thicken.
Process dates in food processor to get them to a fine dice. Add corn flakes, salt and cocoa powder and mix well. Add almond milk 1 Tbsp at a time while pulsing. Pulse til mixture starts to form a ball. Press the date ‘dough’ evenly on the bottom of the pan.
Drain almonds and add them to a blender with the maple syrup and vanilla. Blend until smooth. Add the almond milk and blend till the texture of cream cheese. You may need to do this in batches so as not to over tax your blender.
Spread mix evenly over the base in the loaf pan.
Spread the raspberry topping over the filling. Seal the loaf pan and freeze at least 2 hours.
Remove from fridge for about 20 minutes before serving.
Variation: Omit nut filling and serve raspberry topping over the base for a lighter bar.
Vegan Raspberry Date Bars
Amount Per Serving
Calories 244Calories from Fat 108
% Daily Value*
Total Fat 12g18%
Saturated Fat 1g5%
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Total Carbohydrates 33g11%
Dietary Fiber 6g24%
* Percent Daily Values are based on a 2000 calorie diet.