Bring your senses to the next level with the three divine layers of these dessert bars! A crust of puffed amaranth, a chia-berry jam, and a sweet cashew cream frosting make this no-bake dessert a must-have experience. These sweet, creamy bars have a burst of flavor in every bite.
Transcendent Raspberry Cream Bars [Vegan]
Ingredients
- 1 1/2 cups puffed amaranth
- 1 cup Medjool dates, pitted
- 3 tablespoons agave nectar
- 1 teaspoon vanilla
- A pinch of sea salt
- 1 cup raspberries
- 1 tablespoon chia seeds
- 1/2 tablespoon agave nectar
- A dash of apple cider vinegar
- 1/2 cup cashews
- 2 tablespoons agave
- 1/4 cup cashew milk
- A pinch of sea salt
- Fresh raspberries
Preparation
- Create the night before so the chia seeds thicken the jam. Combine the ingredients together in a food processor, taste, adjust as needed.
- Combine the amaranth base ingredients together in a food processor. Pulse, press down, and process until combined and sticks together when pressed.
- Combine the frosting ingredients in a food processor and pulse until smooth.
- Press amaranth crust into a square, lined pan. Spread raspberry jam on top.
- Spread the cashew frosting over the jam layer.
- Refrigerate overnight, covered. Slice into bars, top with fresh raspberries, and serve.
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Cashew -
Grains - Other - Raspberry
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About The Author
Christa Clark
See My Recipes Count your colors, not your calories! Vibrant recipes that tantalize your tastebuds.
Christa Clark is a vegan blogger with a deep passion for recipe creation, yoga, structural integration, alchemy, writing, researching, art and sharing her plant-based lifestyle with others. Christa encourages others to discover the wonderful benefits of a plant-based lifestyle where you can “count your colors and not your calories!” She is the creator of the vegan blog Artistic Vegan and author of “Artistic Vegan: Meatless Mainstays for Modern Man” with a new book on the horizon.
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