No bake raspberry breakfast bars

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  • Level:Easy
  • Prep time:10 minutes
  • Cook time:30 minutes
  • Servings:4


  • ½ cup fresh raspberries
  • ½ cup oats (use gluten free if preferred)
  • 2 Tbsps. coconut cream (use the fat part from a tin of coconut milk)
  • 2 Tbsps. cashew or almond butter
  • 1 tsp. chia seeds
  • 1 Tbsp. pitted chopped dates


  1. Gently mash the raspberries in a bowl so they are still a little lumpy.
  2. Add the other ingredients and mix well.
  3. Line the base of a 15cm square tin with baking paper. Transfer the mixture to the tin and
    shape into a square using a spatula. Level the surface as you go.
  4. Refrigerate for 30 minutes or longer, until firm.
  5. Cut into 4 bars.
  6. Store any leftovers in an airtight container and refrigerate for up to 3 days.
  • Calories:179
  • Protein:5g
  • Fat:11g
  • Carbs:15g