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–+ servings
A slice of no bake lemon raspberry bars showing three layers — date crust, creamy lemon filling, and raspberry — with fresh raspberries on a wooden surface
Raw Food Feast Recipes by Mirjam Henzen

No Bake Lemon Raspberry Bars (Raw, Vegan, Oil-Free, Gluten-Free) 

Three layers of bright, tangy, creamy goodness — a chewy coconut date crust, a silky cashew lemon filling, and a fresh raspberry layer that turns everything pink. Made with fresh cashew milk and cashew pulp, no oven required, and every bite tastes like summer decided to stay.
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Raw Vegan Dessert
Calories: 368
Ingredients Method Nutrition Notes

Ingredients
 

Cashew milk
  • 1 cup cashews (120 g) soaked 4 hours and drained
  • 2 cups water (470 ml)
No Bake Lemon Raspberry Base
  • 12 soft Medjool dates pitted
  • cashew pulp from the home-made cashew milk
  • 1 cup coconut shreds (70 g)
  • 1 tbsp lemon zest
  • ¼ tsp fleur de sel
Lemon Layer
  • 1½ cups cashews (180 g) soaked 4 hours and drained
  • ½ cup cashew milk (120 ml)
  • ¼ cup lemon juice (60 ml)
  • 1 tbsp lemon zest
  • 3 tbsp light agave or maple syrup
Raspberry Layer
  • 2 cups frozen or fresh raspberries (240 g) see notes
  • 3 soft Medjool dates pitted
  • ¼ cup lemon juice (60 ml)

Method
 

  1. Make the cashew milk first. Add 1 cup cashews and 2 cups water to the Nama M1 for extra creamy milk. Reserve ½ cup of the milk for the lemon layer and set the pulp aside for the base.
  2. Line an 8x8 inch (20x20 cm) pan with parchment paper, leaving overhang on two sides for easy removal.
  3. Add the pitted Medjool dates, cashew pulp, coconut shreds, lemon zest, and fleur de sel to a food processor. Pulse until the mixture sticks together when pressed between your fingers. Press firmly and evenly into the bottom of the lined pan.
  4. Add the soaked and drained cashews, fresh cashew milk, lemon juice, lemon zest, and agave or maple syrup to a high-speed blender. Blend until completely smooth with no texture remaining. Pour evenly over the base and smooth with the back of a spoon or offset spatula.
  5. Place the pan in the freezer for 30 minutes to let the lemon layer begin to firm up.
  6. Add the raspberries, pitted dates, and lemon juice to a blender. Blend until smooth. Pour evenly over the lemon layer.
  7. Return to the freezer for at least 4 hours or until fully set.
  8. Slice the bars while still frozen for the cleanest cuts. Then let the sliced bars rest for 1 hour in the fridge or 15-20 minutes at room temperature before serving. Optionally, top with fresh raspberries and coconut shreds to taste.

Nutrition

Calories: 368kcalCarbohydrates: 55gProtein: 7gFat: 17gFiber: 8g

Notes

If you use frozen raspberries, let them thaw slightly so the raspberry layer spreads easily over the lemon layer.
Press the base layer firmly and evenly — the firmer you press, the cleaner your bars will slice. Use the flat bottom of a measuring cup ofor even pressure.
This recipe uses fresh cashew milk and cashew pulp from the Nama M1 plant-based milk maker. The cold-press extraction produces a smoother, creamier milk and leaves behind pulp that adds body and fiber to the crust. If you do not have an M1, blend soaked cashews with water and strain through a nut milk bag. Use about ½ cup of pulp.
Make your cashew milk first — use the milk for the lemon layer and the leftover pulp for the base. One batch in the Nama M1 gives you more than enough for this recipe, and the leftover milk is perfect for dressings, smoothie bowls, or other recipes. 
Use discount code RAWFOODFEAST to save on the M1 plant-based nut milk maker and all accessories.

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