• Prep: 20 minutes

  •

    Cook: 0 minutes

  •

    Difficult: Medium

  •

    Serves: 9–12 bars

Ingredients

Base

• 150 g oat flour
• 75 g almond flour
• 10 soft Medjool dates, pitted
• 3 tbsp melted coconut oil
• Pinch of salt

Filling

• 200 g Plant based alternative to Ricotta Dreamfarm
• 80 g soaked cashews
• 3 tbsp maple syrup
• 2 tbsp lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• 3 tbsp melted coconut oil
• 100 g raspberries (fresh or frozen, thawed & drained)

Preparation

  1. Line a 20 × 20 cm (8 × 8 inch) or rectangular tin with parchment paper.
  2. In a blender, combine oat flour, almond flour, dates, melted coconut oil, and salt. Blend to a sticky dough (add a drop of water if needed). Press firmly into the tin and freeze for 15 minutes.
  3. In the same blender, process the Plant based alternative to Ricotta, soaked cashews, maple syrup, lemon juice, lemon zest, vanilla, and melted coconut oil until perfectly smooth.
  4. Pour the filling over the base. Swirl in the raspberries — mash them slightly if you prefer a more even swirl.
  5. Chill overnight in the fridge, or for at least 2 hours in the freezer, until firm enough to slice.

Storage
Keep refrigerated for up to 5 days (the texture stays creamy yet sliceable), or freeze for up to 3 months.