- 12
- 10 mins
- 250 mins
Ingredients
- SHORTBREAD BARS
- 2 cups dried, shredded coconut
- 1/2 cup cashews
- 1/4 cup maple syrup (or honey or agave nectar)
- 1/4 teaspoon sea salt
- RASPBERRY JAM
- 1 1/2 cups raspberries
- 1/2 cup dates
Preparation
Step 1
1. Process all white shortbread ingredients in food processor. Process briefly until you get a crumbly consistency, similar to the white topping in my photos. (Mixture should stick together when pinched.)
2. Take 3/4 of the white mixture and press it down firmly into your pan/molds. Refrigerate immediately so the bars can start firming up. (Set remaining 1/4 white mixture aside, to be used later.)
3. Blend all raspberry jam ingredients together until a smooth, jam-like consistency is reached.
4. Get your white bars out of the fridge, and smooth the raspberry jam on top of the bars using the back of a spoon. Place back in refrigerator.
5. Refrigerate bars for at least 1 hour so that the jam can firm up a little bit.
6. Sprinkle remaining white crumble mixture on top of the bars.
7. Place in freezer for at least 3 hours to firm up. Your raw raspberry bars are now ready. (Store in freezer at all times.)
If using frozen raspberries, you may need to add an optional 1-2 tablespons water to the jam mixture to help it blend.