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]



For the Amaranth Crust:
  • 1 1/2 cups puffed amaranth
  • 1 cup Medjool dates, pitted
  • 3 tablespoons agave nectar
  • 1 teaspoon vanilla
  • A pinch of sea salt
For the Raspberry Jam:
  • 1 cup raspberries
  • 1 tablespoon chia seeds
  • 1/2 tablespoon agave nectar
  • A dash of apple cider vinegar
To Make the Sweet Cashew Frosting:
  • 1/2 cup cashews
  • 2 tablespoons agave
  • 1/4 cup cashew milk
  • A pinch of sea salt
For Topping:
  • Fresh raspberries


To Make the Raspberry Jam:
  1. Create the night before so the chia seeds thicken the jam. Combine the ingredients together in a food processor, taste, adjust as needed.
To Make the Amaranth Crust:
  1. Combine the amaranth base ingredients together in a food processor. Pulse, press down, and process until combined and sticks together when pressed.
To Make the Sweet Cashew Frosting:
  1. Combine the frosting ingredients in a food processor and pulse until smooth.
To Assemble:
  1. Press amaranth crust into a square, lined pan. Spread raspberry jam on top.
  2. Spread the cashew frosting over the jam layer.
  3. Refrigerate overnight, covered. Slice into bars, top with fresh raspberries, and serve.