How annoying is it to have leftover ingredients from a recipe? Especially when you can use them to make yummy No Bake Raspberry Bars? Just kidding, it’s the best!
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My essential “go to” fruit in baking in Raspberry, so I decided to make a Raspberry Cream with the rest of the Cashews and a Cacao base with the leftover dates.
The process is essentially the same than for the Raw Cheesecake although I tried a few different ingredients for the base and made individual bars instead of a round cake.
Vegan Raw Raspberry Cheesecakes
I just cannot get enough of these raw cakes! Not only they are so fun to make, they are ever more fun to eat. For someone who is used to traditional French pastry, making raw treats is absolutely broadening my (baking) horizon!
I am not vegan but I find myself really enjoying the process of cooking/baking vegan and/or raw. Having to put aside everything I know and have learned from French cuisine and re-think the process of cooking / baking is quite exciting!
I also find than contrary to traditional baking, you can really play with the recipe and try lots of different ingredients and quantities and it will always turn out great!
And the good news is… I made too much of the base (again), so I HAD to make a third raw treat with it… Stay tuned for yet another raw cake recipe!
(Update: you are going to wanna read what I ended up making – Raw Crispy Chocolate Cups with Raspberries. Ooooh yeah!)
How to make these Raw Vegan Bars with Silicone Baking Molds
Apart from the classic baking pans, one of the utensil I use the most in the kitchen is Silicone Baking Molds. They are perfect to create fun sweet treat shapes and can be so versatile!
You can use them to bake cakes in the oven, to set your preparation in the fridge or in this case, to make raw treats in the freezer.
Using Silicone Molds really simplifies removing cakes / bars from their tin; I’m sure that you hate having something you baked stuck in its mold just as much as me!
For these Raw Raspberry Bars, I used a Silicone Bar Mold to create the “bar” shape. It is one of my favourite silicone mold and is so perfect to make dessert bars!
My other go to Silicone Baking Mold is a dome-shaped one. I used it to make these Vegan Orange and Grapefruit Panna Cotta for example. It isn’t harder to use one of these molds to make your desserts, but it makes them look so much fancier!
Raw Vegan Raspberry Bars
For the Base
- 1 cup Pitted Dates
- 3 tbsp Coconut Oil
- 1/3 cup Almond Meal
- 2 tbsp. Cacao Powder, Unsweetened
- 1/2 cup Desiccated Coconut
- 1/2 cup Rolled Oats
- 1/3 cup Macadamia Nuts
For the Vegan Raspberry Cheesecake Cream
- 1 cup Raw Cashew Nuts
- 1/4 cup Coconut Milk
- 2 tbsp. Coconut Oil
- 2 tbsp. Rice Malt Syrup, or any other natural sweetener
- 1/2 cup Frozen Raspberries
- 2 tbsp. Lemon Juice
For the Base
- The night before making the bars, put the Dates in a large bowl and cover with warm water. Let them soak overnight.
- Drain the Dates and place in a Food Processor or Blender.
- Add the Almond Meal, Cacao Powder, Desiccated Coconut, Coconut Oil, Rolled Oats and Macadamia Nuts in the Blender and blend until a thick paste is formed.You can pre-chop the macadamia nuts if your blender is not super powerful, it will help the blending.
- Firmly press the paste to the bottom of your chosen cake mold.I used the Silicon bar-shaped mold, but you can also use a cupcake mold instead for example.
- Put in the freezer to set while you prepare the cream.
For the Raspberry Mousse
- Put the Cashew Nuts in a large bowl the previous night and cover with water. Let them soak overnight.A few hours will also do but it will blend more easily if it is soaked overnight.
- Drain the Cashew Nuts and place them in the blender / food processor with the Coconut Milk, Coconut Oil, Rice Malt Syrup, Frozen Raspberries and Lemon Juice.
- Blend until creamy and smooth.It will take a few minutes of blending to remove all the cashew nuts bits; you want it as smooth as possible.
- Taste and add some extra Frozen Raspberries if the taste is not strong enough.If the cream is really thick, add some Coconut Milk or Lemon Juice.Take the tin out of the freezer and pour the cream over it.
- Optional: pour some raspberry coulis over the cream and create a swirl effect
- Put back into the freezer for at least 1 to 2 hours, or until set.
- Leave in the freezer until eating, and place any leftover back in the freezer.