Healthy raspberry bars

My kids are all about the snacks. Whether it’s 10am on a Saturday morning, after school (always after school) or I’m a little bit late getting dinner on the table, they’re always clamouring for a snack.

And while this can be a little annoying sometimes it’s actually a good opportunity to fill their tummies full of nutrients. 

Chopped veggies, nuts, seeds, chocolate hummus, healthy granola bars - these are all good options for a nutrient-packed snack.

And so are these raspberry bars.

Containing fruit, chia seeds, nuts, wholemeal flour and dates, they’re a wonderful snack (or dessert) option that feels like a treat.

Chia seed jam

Using chia seeds to thicken fruit and make a healthier version of jam is one of my favourite tricks to make my kids’ diets a little healthier. 

This mixed berry jam is great on toast, with yoghurt or in a sandwich for lunch. It’s even more delicious combined with peanut butter.

You can even make jam tarts with chia jam.

Fresh or frozen raspberries

You can use either fresh or frozen raspberries to make these bars. 

I prefer to use frozen because they’re cheaper, available all year round and break down quickly in the pan. 

But fresh work well too so just use whatever you have.

Equipment

Here’s what you’ll need to make these raspberry bars:

• 20cm (8 inch) cake tin*
• Saucepan*
• Measuring spoons*
• Weighing scales - I prefer digital*
• Baking paper
• Food processor*
• Wire cooling rack*

Ingredients

For full recipe, ingredients and quantities go to the printable recipe card at the end of this post.

• 350 g raspberries, fresh or frozen
• ½ lemon, juiced
• 4 tablespoons chia seeds 45g
• 3 tablespoons maple syrup, optional
• 125 g  ground almonds
• 75 g pitted dates*, chopped
• 50 g vegan butter or coconut oil
• 30 g wholemeal plain flour eg spelt flour, ground oats can also be used
• 1 teaspoon vanilla extract

Storage

Once completely cool cut into bars or squares and store in an airtight container for up to 3 days.

Can also be frozen.

To freeze your raspberry bars flash freeze (freeze on a tray for an hour) then transfer to a freezer box or bag. Don’t forget to label and date.

NB: while these raspberry bars are ok to freeze you may find that the texture is a little wetter once they've defrosted.

More snack bar recipes you might like

If you like these raspberry bars you might also like:

• upside down gooseberry crumble bars
• blueberry and banana porridge bars
• no bake cereal bars
• rhubarb bars
• beetroot oaty bars

How to make healthy raspberry bars

For full recipe, ingredients and quantities go to the printable recipe card at the end of this post.

To make the raspberry filling

1. Place 350g raspberries and the juice of half a lemon in a small saucepan.

2. Heat gently until soft and broken down.

3. Add 4 tablespoons chia seeds and 3 tablespoons maple syrup, stir well, set aside and leave to cool slightly and thicken.

To make the base and crumble topping

Preheat the oven to 180°C (fan)/200°C/gas mark 6/400°F. Grease a 20cm (8 inch) cake tin and line with non-stick baking paper.

4. Roughly chop 75g dates and place in a food processor.

5. Pulse until slightly broken down.

6. Add 125g ground almonds, 50g vegan butter, 30g wholemeal flour and a teaspoon vanilla extract.

7. Pulse until well combined.

To make the raspberry bars

8. Press ¾ of the mixture into the base of your cake tin.

9. Cover with the raspberry filling and spread out.

10. Sprinkle over the remaining crumble mixture.

11. Bake for 20-25 minutes until golden brown on top. Allow to cool in the tin then cut into slices or squares and remove.

If you've made this recipe please a leave a star rating and comment below. Thank you

Healthy raspberry bars

Vibrant, colourful and healthy raspberry bars. A tasty dessert or snack that kids and adults alike will adore. Suitable for vegans.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Snack

Cuisine British, Vegan

Servings 9

Calories 214 kcal

Equipment

• 20cm (8 inch) square cake tin
• Saucepan
• Measuring spoons
• Weighing scales (ideally digital)
• Baking paper
• Food processor
• Wire cooling rack

Ingredients

  

1x2x3x

For the raspberry filling

• 350 g raspberries fresh or frozen
• ½ lemon juiced
• 4 tablespoons chia seeds
• 3 tablespoons maple syrup

For the base

• 125 g ground almonds
• 75 g pitted dates* chopped
• 50 g vegan butter or coconut oil
• 30 g wholemeal plain flour eg spelt flour, ground oats can also be used
• 1 teaspoon vanilla extract

Instructions

 

To make the raspberry filling

• Place 350g raspberries and the juice of half a lemon in a small saucepan and heat gently until soft and broken down.
• Add 4 tablespoons chia seeds and 3 tablespoons maple syrup, stir well, set aside and leave to cool slightly and thicken. 

To make the base and crumble

To make the bars

• Preheat the oven to 180°C (fan)/200°C/gas mark 6/400°F.
• Grease a 20cm (8 inch) cake tin and line with non-stick baking paper.
• Pulse 75g chopped dates together in a food processor until slightly broken down.
• Add 125g ground almonds, 50g vegan butter, 30g wholemeal flour and a teaspoon vanilla extract.
• Pulse until well combined.
• Press ¾ of the mixture into the base of your prepared tin.
• Cover with the raspberry filling then sprinkle over the remaining crumble mixture.
• Bake for 20-25 minutes until golden brown on top.
Allow to cool in the tin then cut into slices and remove.

Notes

1. The maple syrup can be left out if preferred but the filling may have a slightly tart taste.
2. Use the stickiest dates you can find. Medjool dates are the best.
3. Nutritional information is approximate and is intended as a guide only.

Nutrition

Calories: 214kcalCarbohydrates: 24gProtein: 5gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 38mgPotassium: 173mgFiber: 7gSugar: 12gVitamin A: 230IUVitamin C: 13mgCalcium: 86mgIron: 1mg

Keyword raspberry bars

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