These mini cashew and raspberry oat bites 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.
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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.
But I can get him to eat fresh fruit in recipes like crumbles and energy balls.
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.
Perfect for summer
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 or this chocolate tiffin.
Pin mini cashew raspberry oat bars for later
How to make these cashew raspberry oat bars
If you have made this recipe I would love it if you’d leave a comment and rating below. Thank you!
Please do not reproduce this recipe without permission.
Mini cashew raspberry oat bars
Ingredients
- 150 g oats
- 50 g cashew nuts
- 50 g desiccated coconut
- 200 g raspberries
- 1 teaspoon vanilla extract
Instructions
- 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.
Notes
Nutrition
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Emma Edwards
Can these be made using frozen raspberries, or will that mess up the recipe?
Mandy Mazliah
Hi Emma, I would start with half of the raspberries and see how it goes as they can make things a bit wet. I'll try and test it out this week and let you know! Thanks, Mandy
Mandy Mazliah
Hi again Emma, I have done a test of this recipe for you - I put the raspberries in frozen and rather than being too wet it turned out too dry. I added four tablespoons of oat milk and they've turned out perfectly. Let me know if you try them!
Kirsty Hijacked By Twins
LOVE them!!! We have got so many raspberries in the garden so this is a must try! Thank you for sharing with #CookBlogShare x
Mandy Mazliah
Let me know what you think! X
Angela / Only Crumbs Remain
I love how easy these are to rustle up Mandy, and I can imagine they taste amazing with those fabulous raspberries. Angela x
Mandy Mazliah
They are really good - love the British raspberries at the moment X
Midgie
The Peachicks LOVE raspberries, definitely going to try these! Well if I can ever keep a punnet around long enough!!
Mandy Mazliah
That's the problem isn't it! You'll have to buy an extra one X
Hayley
Ooo these are perfect, I'm trying not to eat sugar at the moment so these would be a great snack 🙂 Thanks for linking to #CookBlogShare
Mandy Mazliah
Once your taste buds get used to not having refined sugar snacks like these are perfectly sweet enough!
Eb Gargano
Oooh these look gorgeous. Loving the sound of that Eton Collins too - can we have a recipe for that soon? 🙂 Shame you didn't get to take the Michelin Starred Chef home too - how useful would that be 😉 Eb x
Mandy Mazliah
It would save me from a lot of kitchen disasters if I had a chef at home! Have emailed you the cocktail recipe, can't really put it on the blog...