Raspberry cream bars- Vegan and gluten free
I have been making cream bars for the past three weeks and coming up with this raspberry cream bars variation was the best.
I am going to keep this post short and sweet. I know there has been a few of you waiting for this recipe. I am sorry but my broken computer has been the culprit of this delayed. Twice this month so far it has crashed. Can you believe that crap? and the darn thing is not even a year old. I think I got a lemon from Mac.
I am obsess with these raspberry cream bars and the later ones I have also made. The coffee cream bars. They are both equally good. I really don’t know which cream bars I would prefer best. Hard to decide.
This is the first time I am using freeze dried raspberries. I pulverized them completely in my food processor, which was very easy and fast to do. You can use any other freezer berries of your choice though.
These are my third type of cream bars I have made this moth. You think I am over doing it with these cream bars? Oh well, I think they are worth it though.
On another note, at last we are getting some decent weather here in Westfield NJ. I am leaving Saturday for TN to stay at our mountain condo that we only get to enjoy 2-3 times per year. I can’t wait because I really need a change of pace and scenery. Our condo is located in Pigeon Forge, TN, which has tons of activities for kids and grow ups. There are natural parks within a few miles distance and tons of trail to hike. Totally my kind of thing.
Anyhow, I leave you with these raspberry cream bars that I hope you like. Let me know if you get to try them.
Enjoy!
PrintRaspberry cream bars
Miryam's original recipe
Yield: 16 bars
Total Time: 20 minutes max!
Ingredients:
Crust
- 1 cup raw cashews
- 1 cup dates
- 1 scoop vanilla protein powder, optional
- 2 tbsp water, optional, only if the crust doesn't come toghether
Filling
- 1 14oz canned coconut cream
- 1 cup freeze-dried raspberries, pulverized
- 3-4 tbsp maple syrup
Topping
- 3 tbsp coconut oil, melted
- 3 tbsp cacao powder
- 3 tbsp maple syrup
Directions:
Place the crust ingredients in your food processor and pulse until combine or until the mixture is coming together. With a spatula press evenly into the bottom of a 8x8-inch square baking pan previously lined with unbleached parchment paper.
Blend the filling ingredients in the food processor until smooth and spread evenly over the crust. Freeze while you prepare the topping. If solid, melt the coconut in the microwave for 1-2 minutes. In a small bowl mix the topping ingredients and pour over the middle layer making sure to spread it evenly.
Freeze bars until firm. To serve, let the bars thaw at room temperature for 10-15 minutes and cut as desired.
