Vegan Raspberry Date Bars
Servings Prep Time
82 X 2″ squares 15minutes
Passive Time
Servings Prep Time
82 X 2″ squares 15minutes
Passive Time
  • 1cup corn flakes
  • 1cup pitted dates
  • 1/4 cup cocoa powder
  • pinch of sea salt
  • 2Tbsps almond milk
  • 1 1/2cups raw almonds
  • 1/3cup maple syrup
  • 2tsps vanilla extract
  • 3Tbsps almond milkYou may need to add more bit by bit until you get the texture of cream cheese.
  • 1cup raspberries
  • 1Tbsp maple syrup
  • 1 1/2Tbsps chia seeds
  1. Cover raw almonds with water and allow to soak minimum 60 minutes. (You can soak up to 24 hours if refrigerated.)
  2. Line a 9 X 5″ loaf pan with parchment paper.
  1. 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.
  1. 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.
  1. 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.
  2. Spread mix evenly over the base in the loaf pan.
  3. Spread the raspberry topping over the filling. Seal the loaf pan and freeze at least 2 hours.
  4. Remove from fridge for about 20 minutes before serving.
Recipe Notes

Variation:  Omit nut filling and serve raspberry topping over the base for a lighter bar.

Nutrition Facts
Vegan Raspberry Date Bars
Amount Per Serving
Calories 244 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 1g 5%
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Sodium 51mg 2%
Potassium 175mg 5%
Total Carbohydrates 33g 11%
Dietary Fiber 6g 24%
Sugars 22g
Protein 6g 12%
Vitamin A 2%
Vitamin C 8%
Calcium 12%
Iron 16%
* Percent Daily Values are based on a 2000 calorie diet.