These no bake Raspberry Date Bars are gluten free, dairy free, vegan and healthy. That sure ticks a lot dietary boxes! They are quick to make but you have to plan ahead in order to soak the raw nuts and to allow the loaf to freeze.
If you are familiar with using raw nuts to substitute for cream cheese you will know you have to soak them to soften them. This recipe calls for soaking at least one hour but you can go up to 24 hours in the fridge.
The raspberry topping needs about 20 minutes to thicken with the chia seeds. Once you assemble the layers they need a couple of hours to freeze so even though your hands on time to make this recipe isn’t very much you do need to pace the steps.
There are versions of these all over the internet but I combined three versions to suit my taste. The base has corn flakes and dates and cocoa powder, the center is raw almond ‘cream cheese’ and the topping is raspberries and maple syrup thickened with chia seeds. Do you think the corn flakes addition qualifies them for a breakfast bar?
You can make the whole thing in your food processor and/or blender. I made the base in my food processor but it wasn’t getting the filling smooth enough so I had to press my blender into service to get the texture I wanted. I would advise to do a rough blend of the filling ingredients and the divide the filling into at least 2 batches. My Vitamix was hard at work with this quantity of nuts so smaller batches and then blending it all back in the end will save wear and tear on your blender.
Note: many recipes of this nature omit the filling layer. I can attest to the fact that the base and the raspberry topping are also delicious.
I have made them many times with fresh raspberries but I also wanted to try it with fresh cherries while they are in season! Check out the Vegan Cherry ‘Cheesecake’ Bars here!
Just a note -even though they are described as bars by the time they are softened enough to cut they are too messy to eat out of hand. Plan to serve them on a plate with a fork.
Also, the ingredients are all healthy but these are calorie dense – which means a small 2 X 2 ” square goes a long way toward satifsying you!
If servings as dessert then Framboise from Canada’s own Southbrook Vineyards, a raspberry dessert wine would be a match made in heaven.
Southbrook Framboise Fruit Wine —LCBO#: 341024 | 375 mL bottle – Sweet – $19.95
ruby colour; lovely fresh raspberry aroma; medium body; fresh raspberry flavour and acidity with long fruit finish
- 1 cup corn flakes
- 1 cup pitted dates
- 1/4 cup cocoa powder
- pinch of sea salt
- 2 Tbsps almond milk
- 1 1/2 cups raw almonds
- 1/3 cup maple syrup
- 2 tsps vanilla extract
- 3 Tbsps almond milk You may need to add more bit by bit until you get the texture of cream cheese.
- 1 cup raspberries
- 1 Tbsp maple syrup
- 1 1/2 Tbsps chia seeds
- 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.