VEGAN RASPBERRY ALMOND BARS - NO-BAKE RECIPE

For a quick & delicious no-bake treat, try these easy vegan raspberry almond bars made with almond butter, fresh raspberries, & oats.

Don't you just love a no-bake oat bar, especially when it's too hot to put the oven on (or too expensive, you know what I mean if you live in the UK)?

These easy vegan raspberry and almond bars are my latest no-bake oat bar and they are rather special.

Fresh raspberries, almond butter, and oats are the main ingredients in these quick energy bars.

If you want to try some more easy no-bake oat bars, try these Biscoff oat bars or these fruity apricot and coconut oat bars, or these classic peanut butter oat bars.

All easy to make and delicious!

??‍? NO-BAKE BARS

Oat-based no-bake bars or fridge cake as it is sometimes known is super simple to make.

The oats are whizzed into flour, then the wet ingredients and fruit is added and mixed in.

It's as simple as that.

Smoosh into a buttered or lined brownie pan, then chill to allow it to set.

Simples!

? WHAT YOU NEED TO MAKE ALMOND RASPBERRY BARS

Here are the simple ingredients you need to make these easy almond bars.

1. Almond butter
2. Fresh raspberries
3. Oats
4. Golden syrup - or maple syrup
5. Vegan butter - or spread
6. Salt - just a pinch
7. White chocolate - dairy-free
8. Raspberry jam - to decorate
9. Flaked almonds - to decorate

See the printable recipe card below for quantities, method, and tips.

? VARIATIONS

Here are a few ideas for tweaking these raspberry oat bars.

• Peanut butter - you can swap almond butter for another nut butter
• Blueberries -instead of raspberries
• Blueberry jam - to go with the blueberry swap
• Dark chocolate - instead of white

? FRESH OR FROZEN RASPBERRIES

Raspberry oat bars are best made with fresh raspberries.

However, if you can't get any or they are out of season, you could use frozen raspberries.

It's best to allow them to defrost first, then dab them with kitchen paper to remove any excess juice, as this could make the bars wet and change the texture.

Definitely doable though!

I'm lucky enough to have the finest Scottish raspberries grown on my doorstep (well in fields nearby).

You've never really truly tasted a good raspberry until you've tried a fresh Scottish raspberry, from field to shop in a day or even better if you buy them from a local farm shop or pick them yourself.

Oh, they are divine!

? DAIRY-FREE WHITE CHOCOLATE

These no-bake oat bars are topped with a layer of melted dairy-free white chocolate.

I used Moo Free white baking drops, which was the only vegan white chocolate I could see in Tesco.

Actually, they were pretty good and melted really well.

Melted in a bowl in the microwave for speed, but you could use a bain-marie, which is a bowl over a pan of simmering water (just make sure the bottom of the bowl doesn't touch the water or the chocolate can seize and turn dry and grainy).

Keep checking on it and stirring it whichever method you use.

? ALMOND BUTTER

The almond butter is the glue that holds these bars together (along with the butter) and what gives them that wonderful almond flavour and a protein boost.

You can make your own almond butter by blending skinned almonds, but every supermarket has a pretty decent selection of nut butter.

I picked this 100% almond butter which was a healthier option than some of those available.

? DECORATING ALMOND BARS

Melted white chocolate is spread in an even layer across the top of these chilled bars.

You know me, I couldn't leave it there, so I swirled through a little raspberry jam and finished the bars off with a sprinkling of flaked almonds.

Which looks rather good I think.

? RASPBERRY ALMOND BAR TIPS

Here are a few tips to make the best vegan raspberry almond bars.

1. Grease a brownie tin (mine is 20cm x 20 cm or 8 inch x 8 inch) and lay a strip of non-stick baking paper across the tin and excess to hang over the sides. This will help with removing the bars.
2. Pack the almond bar mixture tightly, so they won't crumble. The back of a large spoon works well for this.
3. I used a skewer to swirl the jam through the melted white chocolate, but you could use the prongs on a fork to swirl it through.
4. Once the white chocolate is starting to set, score the bars with a knife. This will help prevent the chocolate from cracking when you cut it, for a better finish.

⏲️ HOW LONG WILL THEY KEEP?

Keep these almond bars in an airtight container in the fridge.

If they are in more than one layer, pop some baking paper between the layers so they don't stick.

Keep them in the fridge for up to a week.

? RELATED RECIPES

Looking for other no-bake recipes like these vegan snack bars? Try these:

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??‍? HOW TO MAKE VEGAN RASPBERRY ALMOND BARS

These step-by-step photos will show you how to make these delicious dairy-free almond raspberry bars. Keep scrolling for the full printable recipe (with full ingredient list, calories and nutritional info)

STEP 1

• Butter and line a brownie tin and set aside.
• Whizz the oats in a blender or food processor into a coarse flour (see the recipe card below for the full recipe, tips, and method).
• Add the raspberries and toss to coat in the flour.

STEP 2

• Melt the butter and golden syrup in a bowl in the microwave or in a pot over a low heat.
• Once melted add the almond butter and salt and mix well.

STEP 3

• Add the almond butter mixture to the bowl with the oats and raspberries.
• Mix until well combined
• Pour into your buttered and lined brownie tin, then press well, so it is compacted and as even as possible.
• Pop in the fridge to chill.

STEP 4

• Melt the white chocolate in a bowl in the microwave or a bain marie (see notes in the recipe card below)
• Spread over the cool almond bar mixture as evenly as possible.

STEP 5

• Add a few small dollops of raspberry jam, here and there, then use a skewer, toothpick or the prongs on a fork to swirl it through the melted chocolate.
• Top with a scattering of flaked almonds, then pop in the fridge to set.
• Before the chocolate sets (still soft but not wet), score the bars and pop them back in the fridge to continue setting.
  
  • This will help prevent the chocolate cracking unevenly when you cut the fully set bars.
• Enjoy!

? RECIPE

• PREP TIME: 7 mins
• COOK TIME: 3 mins
• TOTAL TIME: 10 mins
• COURSE: Dessert, snacks
• CUISINE: British, vegan
• SERVINGS: 16 bars
• CALORIES: 232 kcal

INGREDIENTS

• 250 g oats (porridge or rolled oats)
• 225 g almond butter
• 3 tablespoons vegan butter (or spread)
• 3 tablespoons golden syrup (or maple syrup)
• 1 pinch salt
• 150 g raspberries
• 150 g vegan white chocolate (or white chocolate drops or chips)
• 1 heaped teaspoon raspberry jam (give it a good mix in the jar with the spoon to soften it before scoopping out what you need)
• 1 teaspoon flaked almonds (more if you like)

INSTRUCTIONS 

• Butter and line your brownie tin (20 cm x 20 cm or 8 inch x 8 inch), leaving an overhang of non-stick baking paper for easy removal.
• Whizz your oats to a coarse flour in a food processor or blender. If you don't have either you can use shop bought oat flour.
• Add your oat flour to a large mixing bowl and add the raspberries, mix well to coat them and evenly distribute them.
• Melt the butter and syrup in a bowl in the microwave for about 1 minute (checking on it) or in a pot
• Add the almond butter and salt and mix well.
• Pour the almond mixture into the oat flour and mix well, then press well into the tin in an even layer, making sure to compress it well with the back of a spoon so it won't be crumbly.
• Pop the mixture in the fridge to chill for 10 minutes, then melt the white chocolate either in a bowl in the microwave or in a bain marie (see notes section for tips). Keep checking on it and stirring it until just melted.
• Pour over the almond bar mixture and spread in as even a layer as possible.
• Dot little dollops of jam over the melted chocolate here and there, then swirl the jam through the chocolate with a skewer, clean toothpick or the prongs of a fork.
• Finish with a scattering of flaked almonds and pop in the fridge to set.
• When the chocolate is soft (not wet) and almost set, score the bars with a knife, to help prevent the chocolate cracking when you cut the set bars.
• Cut the bars once the chocolate has set. I cut the bars into 9 or 12 bars.
• Enjoy!

NOTES

• Frozen raspberries - allow them to defrost first, then dab them with kitchen paper to remove any excess juice, as this could make the bars wet and change the texture.
• Bain marie - a bowl over a pan of simmering water - just make sure the bottom of the bowl doesn't touch the water or the chocolate can seize and turn dry and grainy.
• Storing almond bars - keep these almond bars in an airtight container in the fridge. If they are in more than one layer, pop some baking paper between the layers so they don't stick. Keep them in the fridge for up to a week.

NUTRITION

• Serving: 1 bar
• Calories: 232kcal
• Carbohydrates: 24g
• Protein: 6g
• Fat: 14g
• Saturated Fat: 3g
• Polyunsaturated Fat: 3g
• Monounsaturated Fat: 6g
• Trans Fat: 0.01g
• Cholesterol: 2mg
• Sodium: 30mg
• Potassium: 206mg
• Fiber: 4g
• Sugar: 10g
• Vitamin A: 106IU
• Vitamin C: 3mg
• Calcium: 79mg
• Iron: 1mg