Healthy raspberry bars
Vibrant, colourful and healthy raspberry bars. A tasty dessert or snack that kids and adults alike will adore. Suitable for vegans.
Equipment
Ingredients
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
- The maple syrup can be left out if preferred but the filling may have a slightly tart taste.
- Use the stickiest dates you can find. Medjool dates are the best.
- 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
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