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Raw Raspberry Lemon Bars | recipe, no bake, vegan, Easter, gluten free, easy |

Raw Raspberry Lemon Bars

  • Author: Ellie
  • Prep Time: 20 mins
  • Cook Time: 2 hours
  • Total Time: 2 hours 20 mins
  • Yield: 5 bars, multiplies easily 1x
  • Category: Dessert



For the base:

  • 1/2 cup pecans
  • 1/4 cup unsweetened shredded coconut
  • pinch of salt
  • 4 pitted soft dates, soak if not soft

For the filling:

  • 3/4 cup raw cashews, soaked
  • 1/3 cup lemon juice, freshly squeezed
  • 1/4 cup freeze dried raspberries
  • 2 pitted dates


  1. Soak the cashews in water for at least 4 hours, preferably overnight.
  2. Prepare your container. I used a silicone ice cube tray for old fashioned style cubes. If using a muffin pan, cut small strips of parchment paper and place two in an X pattern in each cup. This will help remove the bars at the end. If using a bread pan or something similar, line with parchment.
  3. Add all of the base ingredients to a food processor and process until the mixture is finely ground and even in texture. It will not come together to form a dough, but if you press it between your fingers, it will hold together.
  4. Divide the base evenly between your individual ice cube trays, pressing down firmly to form an even layer. Place in the fridge to set while you are making the filling.
  5. Make the filling. Drain the cashews and process in the food processor with the rest of the filling ingredients. Process until smooth and creamy.
  6. Top the bases evenly with the filling, smoothing the surface.
  7. Place in the freezer to set for 2 hours.
  8. Remove from mold and store in airtight container in the freezer.
  9. Remove from freezer 20 minutes before serving.
  10. Top with fresh raspberries!