Need a quick, yet healthy treat to pick you up mid-afternoon? Try my delicious Raspberry Lemon Bars, a plant-based and gluten-free snack that will help naturally raise your energy levels! 🍋
Indeed, my lemon raspberry bars are made with just whole, natural ingredients. These are rich in all the minerals and vitamins that can help support the optimal functioning of your body. Plus, they contain a good amount of protein, complex carbs, and healthy fats. These can help you curb any sugar cravings and help you feel fuller for longer!
In addition, these raspberry lemon bars are super easy and quick to make. Indeed, they are ready in less than 15 minutes, plus cooking and rest time. Plus, you can prep them in batches and store them in the refrigerator (ideally in an airtight container) for at least 3-4 days. This way, you will have a wholesome snack for your hungry kids -and, let’s be honest, also for you- always at hand!
Finally, these vegan raspberry lemon bars can be served as a decadent, yet wholesome “cheesecake”. The perfect ending to a hefty dinner with your loved ones! 💗
Why are my Raspberry Lemon Bars different?
Not to brag, but I can safely say that my Lemon Raspberry Bars are way better than the ones you can buy at the supermarket! 😎 Here is why.
- Completely vegan and gluten-free. My raspberry lemon bars are naturally vegan and gluten-free (just make sure to use gluten-free oats, I personally love these ones).
- A good balance of complex carbs, good fats, and proteins. My plant-based lemon bars are perfectly balanced in all three macronutrients, which help to ensure the optimal functioning of our body. Indeed, each bar contains around 5 grams of protein and just 20 grams of carbohydrates, which is quite remarkable for a homemade treat! Plus, the coconut cream used to create the filling of the bars contains a unique type of medium chain saturated fat (MCTs), also called lauric acid. Researches show that this type of fat can raise HDL or “good” cholesterol levels, which may lower overall heart disease risk! If you want to know more about the amazing properties of coconut, consider reading this article.
- Reduced calories and fats. Each bar contains only 218 calories and 15 grams of fats. This is significantly less than any other lemon bars you can find at the supermarket!
- Completely sugar-free. These raspberry lemon bars are naturally sugar-free! Indeed, I decided to swap the sugar-loaded butter cookies generally used for this recipe with some unflavored oats. Plus, I completely replaced the sugar with some way healthier maple syrup.
- A nourishing recipe. This recipe contains lots of nourishing ingredients. First are cashews, naturally jam-packed with lots of good minerals and vitamins. Then are oats, a cereal rich in antioxidants and fiber. (click here to learn more about the health benefits of this amazing cereal). Lastly are almonds, rich in vitamin E, magnesium, and calcium, which improve bone health and can protect you from fractures.
If you are looking for other super healthy snack recipes, I suggest you check these. Tart Cherry Chocolate Almond Got-No-Energy Bars. Chocolate Peanut Butter No-Bake Cookies. Almond Butter Chocolate Chip Cookies (no added sugars). and Baked Oatmeal with Apples and Cranberries. And if you are wondering why drinking lemon juice in the morning can help you have more energy throughout the day, I highly suggest you read this article!
Hope you like this recipe as much as I do and let’s connect on my socials (all the links are down below). 💗
Raspberry Lemon BarsYum
- 2 Mixing bowl
- 1 Baking Dish
- 1 Parchment paper
- 1 High-speed blender or Food processor
- Add the raw cashews to a mixing bowl and cover them with boiling hot water. Let them rest for 10 minutes; drain thoroughly.
- Preheat the oven to 350 degrees F° (176 C°) and line an 8×8 inch baking dish with somew parchment paper.
- Add the oats, almonds, sea salt, and coconut sugar to a high-speed blender (or food processor) and mix on high until everything is well combined.
- Transfer to a medium mixing bowl and add the melted coconut oil. Stir to combine.
- Transfer the mixture to a lined baking pan and spread evenly. Then place the parchment paper on top and -using your hands- press down firmly until it’s evenly distributed and well packed.
- Bake for 25 minutes. Remove from the oven and let everything cool down.
- Once the cashews are soaked and drained, add to a high-speed blender with the coconut cream, arrowroot starch, lemon juice, lemon zest, sea salt, and maple syrup. Mix on high until everything is very creamy and smooth.
- Add the raspberries (reserving a few to the top once bars are baked) and spread them evenly over the crust.
- Pour the filling over the raspberries and spread it into an even layer.
- Bake for 18-20 minutes or until the edges look slightly dry and the center appears “jiggly” but not liquidy.
- Let it rest for 10 minutes, then transfer it to the refrigerator and let it cool completely (uncovered) – for at least 4 hours.
- Slice the bars and add the remaining fresh raspberries. You can store the leftovers in the refrigerator (better if in an airtight container) for up to 3-4 days.
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