These mini cashew raspberry oat bars are the perfect healthy treat. They make a great after-school treat for hungry kids as they’re sweetened with fruit alone – no added sugar – and they’re vegan and gluten free (use gluten free oats if needed).
A couple of weeks ago I spent a delightful evening at the stunning Bourne & Hollingsworth Buildings learning about cooking with raspberries with chef Adam Gray. It was one of those rare summer evenings (this year anyway) when the sun was shining and the air was warm. I’d taken a coat and regretted it as I didn’t need it and had to carry it all the way back home.
And what better way to enjoy a summer’s evening than by cooking with, and eating, delicious summer raspberries. I love evenings like this and it was very welcome to have a break from putting the kids to bed to learn about Berry World raspberries and to taste, and cook, some lovely raspberry recipes with a great chef.
We started off with an Eton Collins cocktail – inspired by the Eton Mess dessert – made with gin, raspberry syrup, lemon juice, balsamic vinegar, sugar and soda. This is a seriously delicious cocktail. I don’t usually choose fruit-based cocktails as I find them too sweet but I loved this one.
We then watched Adam do a demo of how to make a soft lemon meringue with raspberry salad before we got cracking with cooking our mini raspberry and almond tartlets with custard. I proved, once again, that I am completely incapable of following instructions and nearly ruined my frangipane filling by adding the eggs too quickly. Luckily, when you have a Michelin-starred chef on hand they usually know how to save the day. All was not lost and the pudding recovered!
The event was hosted by Berry World. The company grow berries in the UK and Europe and one of their top products has to be the incredible Jewel raspberries. They are larger and sweeter than your average raspberry and, honestly, they are totally delicious. We were given three punnets to take home and my kids (with the exception of fruit-hating R of course) ate the lot in a day. For more ideas of how to cook with berries visit the Berry World site.
Mini cashew raspberry oat bars
I decided to make a healthy raspberry-based snack for the kids to enjoy to show you an alternative way of using raspberries. It’s dairy free, vegan and free from refined sugar. As long as you have a food processor you will find this recipe really simple and it’s perfect for a hot summer’s day as you don’t even need to turn the oven on. If you’re making these in winter then you can use frozen raspberries – 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.
Here’s what to do:
Mini cashew raspberry oat bars
- 150 g oats
- 50 g cashew nuts
- 50 g desiccated coconut
- 200 g raspberries
- 1 tsp vanilla extract
- Put the dry ingredients into the food processor and pulse until you have a fine powder. Add the raspberries and 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, and store in the fridge.
Pin mini cashew raspberry oat bars for later
Disclaimer: this is a collaborative post with Berry World. All opinions are honest and my own.