Overview

These raspberry bars add lovely color, and they are easy to keep in the freezer so you can make them a couple of days in advance. Bars can be kept in the freezer for up to 1 week. Coconut is a key ingredient here. A blender and a food processor are required.
  • Prep Time

    10 min
  • Total Time

    4 hours 10 min
  • Suggested Servings

    12 servings
  • Shelf Life

    1 week in freezer
  • Equipment

Ingredients

Nutrition Facts

Directions

  • 1. Process all white shortbread ingredients in food processor. Process briefly until you get a crumbly consistency, similar to the white topping in my photos. (Mixture should stick together when pinched.)
  • 2. Take 3/4 of the white mixture and press it down firmly into your pan/molds. Refrigerate immediately so the bars can start firming up. (Set remaining 1/4 white mixture aside, to be used later.)
  • 3. Blend all raspberry jam ingredients together until a smooth, jam-like consistency is reached.
  • 4. Get your white bars out of the fridge, and smooth the raspberry jam on top of the bars using the back of a spoon. Place back in refrigerator.
  • 5. Refrigerate bars for at least 1 hour so that the jam can firm up a little bit.
  • 6. Sprinkle remaining white crumble mixture on top of the bars.
  • 7. Place in freezer for at least 3 hours to firm up.  Your raw raspberry bars are now ready. (Store in freezer at all times.)

The Rawtarian's Thoughts

By The Rawtarian

I enjoyed making these raspberry bars for Christmas this year. They add lovely holiday color, and they are easy to keep in the freezer so you can make them a couple of days in advance. Bars can be kept in the freezer for up to 1 week.

If using frozen raspberries, you may need to add an optional 1-2 tablespons water to the jam mixture to help it blend. 

To make the cute little bar shapes seen in my pictures, I used silicone financier molds. (I love them.) If you don't have molds, you can simply make the bars in a large sheet or pan and cut them into bars once frozen.

Nutrition Overview

A-grade
  • This recipe is very low in Calories, Carbohydrates, and Sodium.
  • This recipe is low in Fat.
  • This recipe is a noteworthy source of Dietary Fiber.

Printable Recipe (PDF)

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Photos

Comments and Reviews

Top voted

151 votes
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This recipe is absolutely wonderful!!! I love the coconut and raspberry!!!

Posted from The Rawtarian's Raw Recipes App

122 votes
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What a wonderful dessert. Can't wait to try different fillings!

116 votes
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So yummy! Thanks for all the great recipes and inspiration!

All

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Damien rock's Review

Raw raspberry bars recipe
5
5 out of 5

Just made these, amazing. Thanks a lot!

1 vote
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Glad you liked the raspberry bars, Damien. One of my faves!

73 votes
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What can I substitute for dates?

Posted from The Rawtarian's Raw Recipes App

68 votes
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Dried prunes are a perfect substitute for dates in this recipe

70 votes
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Amazing!!! I can finally have white chocolate again!!!

71 votes
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You sure can Reena! <3

86 votes
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Oh they are SO gorgeous and just the perfect treat to pretty-up the holidays! I LOVE the short list of ingredients too (as with all your recipes). Divine! xx

96 votes
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Thank you lovely Bex! <3

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I loved the flavor of this and texture, but mine fell apart. It was great right out of the freezer but at room temperature had to be eaten with a spoon to get it in my mouth. Any idea?

91 votes
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Hi Shelley,

This is normal - you definitely want to eat it straight away out of the freezer :)

86 votes
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As is there is way too much coconut. This is basically raspberry jam over coconut topped with more coconut. I would adjust the ingredients and reduce the coconut and increase the cashews. One of your other recipes has this for a shortbread:
1 cup cashews
1 cup dried, unsweetened coconut
1/2 cup dates
1/4 teaspoon sea salt

This to me would have better balance

96 votes
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Hi Peter, it's comments like this that make this place awesome. Thanks for your suggestion. They are definitely very coconutty, and the suggestion that you made would be awesome for sure. :)

151 votes
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This recipe is absolutely wonderful!!! I love the coconut and raspberry!!!

Posted from The Rawtarian's Raw Recipes App

Top Voted
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Mmm, these ARE good. Glad you like 'em, too, Deanna!

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Hi.. This does look super yummy, but just wondered what your thoughts are on cashews? They crop up in so many raw desserts, but I was once advised by a holistic nutritionist that cashews are not fit for human consumption as they have an incredibly toxic coating when truly 'raw', so any shop bought varieties are steamed to release the coating (which is the same toxin found in poison ivy), and never technically a raw product. I wonder if the fact they are so toxic in nature suggests we should not be consuming them...??! Who knows, the internet is a source of much conflicting information!!

86 votes
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Hey, that is really interesting. I was wondering why it is so hard to find raw cashews and that might explain it.

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Interesting Amber! Definitely most cashews that are unsalted/untoasted have been heated for sure, definitely hard to find truly raw cashews (that haven't been heated). Haven't heard much about the toxicity -- could be true, as you say, hard to separate fact from fiction these days

43 votes
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This recipe was amazing. Loved it!!

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So glad you enjoyed, Kristina :)

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I'm wondering if sliced almond could be used instead of cashews....my son is allergic to cashews.

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Hi Shaundra,

You could use macadamia nuts or sliced almonds instead of the cashews, yes. You could also add more coconut instead as a substitute, but then you will have to process it for a bit longer, similar to my white chocolates recipe.

Hope this helps

122 votes
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What a wonderful dessert. Can't wait to try different fillings!

Top Voted
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Me too! I think I want to do some kind of orange one next

28 votes
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I'm not a big chocolate fan so when I saw this recipe I decided to try it. Amazing! I love it, and the jam filling...well, let's just say not all of it made it into the dessert!

Thanks!

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I too love the jam filling - next time I might even double it because I think the ratio could be a little more jammy (if you know what I mean!). Glad this tickled your tastebuds, Keri

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