5-ingredient Raspberry Vanilla Cream Bars

Serves: 8 bars | Prepping Time: ~ 120 mins. |

Nutrition Information (per serving)

  • Calories: 230 kcal
  • Carbs: 19.9g.
  • Fat: 15.2g.
  • Protein: 5.5g.
  • Fiber: 3.9g.
  • Sugar: 11.9g.


  • [200 g.] 2 cups raw cashews (unsalted)
  • 14 dates (pitted)
  • [125 g.]1 cup raspberries (fresh or frozen)
  • [80 g.]1 cup shredded coconut
  • [10 ml.] 1 tsp. vanilla extract

Optional Toppings:

  • Shredded coconut
  • Mixed berries (fresh or frozen)

Total number of groceries: 5


  1. Cover the cashews with water in a small bowl and let them sit for 4 hours. Drain the cashews after soaking and make sure no water is left. Alternatively, for a shorter soaking time, put the cashews for 15 minutes in very hot water (not boiling).
  2. Meanwhile, cover the dates with water in a small bowl and let them sit for about 10 minutes. Drain the dates after soaking and make sure no water is left.
  3. Add the dates and 1 cup of soaked cashews to a food processor and blend into a chunky mixture.
  4. Line a loaf pan with parchment paper. Add the cashew date mixture to the loaf pan, spread it out and press it down firmly into a ¼-inch (1 cm) crust.
  5. Clean the food processor first and add the other cup of soaked cashews, raspberries, shredded coconut and vanilla extract. Process them into a smooth and airy cream.
  6. Scoop the raspberry cream with the help of spatula on top of the pie crust and even it out into an even layer to fill up the loaf pan.
  7. Cover the loaf pan and put it in the fridge for 2 hours to let the raspberry cream firm up.
  8. Take out the parchment paper from the loaf pan, divide the raspberry cream dough into 8 bars, serve cold with the optional toppings and enjoy!
  9. Store the bars in the fridge, using an airtight container and consume within 3 days. Store the bars in the freezer, using Ziploc bags, for a maximum of 30 days. Thaw the bars at room temperature.­­

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