5-ingredient Raspberry Vanilla Cream Bars
- 200 g. | 2 cups Cashews raw, unsalted
- 14 Dates pitted
- 125 g. | 1 cup Raspberries fresh or frozen
- 100 g. | 1 cup Shredded coconut
- 10 ml. 1 tsp. Vanilla extract
- 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).
- 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.
- Add the dates and 1 cup of soaked cashews to a food processor and blend into a chunky mixture.
- 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) thick crust.
- Clean the food processor first, add the other cup of soaked cashews, raspberries, shredded coconut and vanilla extract. Process them into a smooth and airy cream.
- 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.
- Cover the loaf pan and put it in the fridge for 2 hours to let the raspberry cream firm up.
- 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!
- 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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