These mini cashew and raspberry oat bars are the perfect healthy treat. Not only are they are a great after-school treat for hungry kids as they're sweetened with fruit alone, they are also vegan and gluten free. No baking is needed making them perfect for a hot summer's day.
Mini cashew raspberry oat bars are a great way to use raspberries
My two younger kids love fresh raspberries. Their big brother isn't a fan of fruit however.
These cashew and raspberry oat bites are a lovely alternative way of using raspberries.
Plus, these little bars are dairy free, vegan and free from refined sugar. It doesn't get much healthier than this!
Do you need any special equipment for this recipe?
You will need a food processor to make these oaty bites.
They're perfect for a hot summer's day
Because there's no cooking needed to make them they're perfect for a hot summer's day. You don't even need to turn the oven on.
Equally good for Valentine's Day
However, they are also lovely for Valentine's Day. The pink colour is stunning when cut into heart shapes rather than bars.
Can you use frozen raspberries?
If you're making these in winter then you can use frozen raspberries. Frozen fruit doesn't process in exactly the same way as fresh. You may need to add a little milk (I used oat milk) to loosen the mixture up.
You can cut them into hearts for Valentine's Day, or cut them into squares.
More oat bars recipes
- Beetroot and poppy seed oat bars
- Pumpkin pie bars
- No bake healthy cereal bars
- Vegan rhubarb bars
- Chocolate orange bars
- Gooseberry crumble bars
- Carrot cake bars
Or you might like these no bake puffed rice freezer bars.
Pin mini cashew raspberry oat bars for later
How to make these cashew raspberry oat bars
Mini cashew raspberry oat bars
- 150 g oats
- 50 g cashew nuts
- 50 g desiccated coconut
- 200 g raspberries
- 1 tsp vanilla extract
- Put 150g oats, 50g cashew nuts and 50g desiccated coconut into the food processor and pulse until you have a fine powder.
- Add 200g fresh raspberries and 1 tsp vanilla extract and continue pulsing until well combined.
- Scrape everything out into a 20cm square cake tin lined with greaseproof paper. Freeze for an hour to allow to set.
- Remove from the freezer, cut into squares or bars, or use a cookie cutter to cut into your favourite shapes. Store in an airtight container in the fridge for 2-3 days or in the freezer for longer.