Raspberries & Cream Bars
Heavenly bars layered with a 2 ingredient crust, cashew cream filling, a raspberry jam layer and whipped coconut cream topping. Super easy to make in the blender and have 9g protein per square!
Servings 12
Ingredients
Base Crust
- 1 cup pecans or walnuts
- 1 cup dates, soaked 30 minutes and drained
Lemon Cashew Filling
- 2 cups cashews, soaked 3+hours and drained
- 1/4 cup honey or maple syrup
- 2 tablespoons coconut oil
- 1-2 lemons, juice and zest (depending on how lemon-y you like it)
Raspberry Jam Layer
- 6 tablespoons raspberry (or any berry) jam or puree or even fresh fruit. Or homemade sugar free chia jam recipe below in notes.
Whipped Cream Topping
- 1 13.5 oz can coconut cream,full fat (solid part only) chilled *see note below
- 1/2 teaspoon vanilla extract
- 4-6 drops stevia liquid
Top With
- Walnut or pecan pieces
- Arrowroot flour for powdered sugar effect
Instructions
Base Crust
- Place pecans and dates in a food processor and process until broken down and crumbly and well combined. Scoop out into the base of your lined pan and spread out evenly with a spatula or back of a spoon.
Lemon Cashew Filling
- Place all filling ingredients, cashews, honey, coconut oil, lemon juice and zest into the food processor and process until smooth and creamy. Depending on the power of your blender this might take a few minutes. Stop blending to scrape the sides and continue to blend until very smooth. Taste test add more honey or lemon if you think it needs it.Pour the filling over the chilled crust and spread evenly with a spatula or the back of a spoon, then place back in the refrigerator.Once the cashew cream layer is firm and set, add the raspberry jam or puree or fresh fruit in over the cashew filling and spread out evenly.
Whipped Cream Topping
- Open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard.Put the coconut cream in a bowl with the vanilla and stevia whip with an electric mixer until smooth.Top the bars off with whipped coconut cream, chopped pecan or walnut pieces, and arrowroot powder for powdered sugar effect if desired.Lift the bars out of the baking pan using the parchment paper handles and cut into 12 bars or more smaller squares to serve.Store in fridge for up to 1 week or freezer for up to 3 months.
Notes
Easy Chia Jam With Any Fruit
Chia seed jam is a healthy and delicious alternative to store-bought jam. It’s easy to make and uses fresh ingredients that you won’t feel guilty about. This super speedy jam is whipped up in 10 minutes and it is awesome.
If you think making homemade jam is difficult, think again. Say hello to this all natural, lip smackin good chia seed jam. It’s rich, sweet, and has the perfect gel-like consistency. The chia seeds thicken the jam so it means you can pull back the sugar and dial up the flavour.
For the recipe go here:
