Frozen vegan raspberry yogurt bars with a date-oat-cashew crust – refreshing, light, free of refined sugar, and exactly what you need on a hot summer day.
It's brutally hot outside in Germany right now. My cravings for anything warm have pretty much vanished, but my craving for ice cream? That's at an all-time high, pretty much non-stop.
So instead of making a daily trip to the ice cream shop, we always keep these frozen yogurt bars in the freezer - right next to a tub of our melon ice cream - ready to grab whenever the mood strikes.
Refreshing, wholesome, and built on a date-cashew crust that's addictive all on its own. The crust of dates, oats, and cashews is caramel-sweet, giving these bars just the right contrast to the fresh, light raspberry-yogurt layer on top.
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Why You'll Love This Recipe
- Refreshing & healthy – Raspberries, soy yogurt, cashews, and oats turn these bars into a fresh snack with real nutritional value.
- Breakfast or dessert – both work. No further questions needed.
- Quick to prep – less than 10 minutes of hands-on work, then the freezer does the rest. All you need is a (small) food processor.
- Summer meal prep – make a batch once and it keeps in the freezer for several weeks (or days, if demand is high).
Ingredient Notes
For these vegan raspberry-lemon frozen yogurt bars, you only need two components – a date-cashew crust and a creamy raspberry-yogurt layer. Here's everything that goes into them:
- Dates (soft dates): The base of the crust – they sweeten naturally and provide the sticky texture that holds everything together. Soft dates like Medjool dtes are ideal since they blend in without soaking.
- Rolled oats: Give the crust structure and a subtly nutty flavor. Both quick-cooking and old-fashioned rolled oats work well.
- Cashews: Add a creamy note and make the crust more filling.
- Cashew butter: Makes the yogurt layer creamier and rounds out the flavor.
- Vanilla extract & salt: A pinch of salt brings out the sweetness of the dates – don't skip it!
- Lemon juice & lemon zest: Be sure to use an untreated (unwaxed) lemon.
- Vegan skyr or Greek-style yogurt (soy-based): Thicker than regular yogurt, which makes it ideal for a creamy, firm layer. If you can't find or don't want to use a soy-based yogurt, a creamy coconut yogurt works well too.
- Fresh raspberries: Part gets pureed into the raspberry-yogurt cream, part stays in pieces for texture and juicy bites.
- Maple syrup: You only need 2-3 tablespoons. Alternatively, you can sweeten the bars with date syrup or date paste.
See recipe card for quantities.
Step-By-Step Instructions
- Step 1: Process all the crust ingredients in a food processor until crumbly. Add 1–2 tablespoons of water and mix again until the mixture is slightly sticky.
- Step 2: Blend the yogurt, cashew butter, maple syrup, lemon juice, lemon zest, and ⅓ cup raspberries until smooth. Then add the remaining ⅔ cup raspberries and pulse just briefly so raspberry pieces remain visible – or simply chop the raspberries and fold them in.
- Step 3: Divide the crust mixture evenly among silicone bar molds and press down firmly.
- Step 4: Spread the raspberry-yogurt mixture over the date crust and smooth the top. Freeze for at least 3 hours.
Top Tip!
Silicone molds are truly your best friend here – they make popping the tasty ice cream bars out so much easier than rigid molds ever could.
In a pinch, a small baking dish works too, but slicing straight from the freezer can be tricky. My tip: let the bars soften for a few minutes at room temperature before cutting.
Variations
- Swap the fruit: strawberries, blueberries, or mango all work beautifully in place of raspberries — just use the same amount.
- Soy-free: a creamy coconut yogurt is a great alternative and tastes just as good.
- Add chocolate: dip the finished bars in melted dark chocolate for an irresistible chocolate shell.
FAQ
Yes, a thick soy yogurt or coconut yogurt both work well. Regular yogurt is a bit thinner, so the layer will turn out slightly softer and less firm.
For the most neutral flavor, cashew or white almond butter are your best bets.
Just add a little more water, one teaspoon at a time, and pulse again until the mixture holds together when pressed. Add it gradually – the mixture should be sticky, not wet.
More Sweet Summer Recipes
Looking for other tasty and refreshing sweet recipes for summer? Try these:
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I hope you'll give this frozen raspberry yogurt bar recipe a try. If you love this recipe, be sure to leave a comment, rate the recipe⭐ and tag me on instagram (#veggiejam) with your recreation.
PrintRecipe
Vegan Frozen Raspberry Yogurt Bars
Frozen vegan raspberry yogurt bars with a date-oat-cashew crust – refreshing, light, free of refined sugar, and exactly what you need on a hot summer day.
- Total Time3+ hours
- Yield8 bars 1x
Ingredients
Date-Oat-Cashew Crust
- ½ packed cup (100 g) pitted dates
- ½ cup (50 g) rolled oats
- ⅓ cup + 1 tablespoon (50 g) cashews
- 1 tablespoon (15 g) cashew butter
- 1 tsp vanilla extract
- ⅛ tsp salt
Raspberry-Lemon Yogurt Layer
- ¾ cup (200 g) vegan skyr or greek-style (soy) yogurt
- ⅓ cup + ⅔ cup (40 g + 80 g) fresh raspberries
- 2 tbsp (30 g) cashew butter
- 2–3 tablespoon maple syrup
- 2 tbsp lemon juice
- 1 teaspoon lemon zest
Instructions
- Make the crust: Process all crust ingredients in a food processor until crumbly. Add 1–2 tablespoon water and mix again until slightly sticky.
- Fill the molds: Press the crust mixture evenly and firmly into silicone bar molds - works best with wet fingers or use a spoon.
- Make the yogurt layer: Blend the skyr, cashew butter, maple syrup, lemon juice, lemon zest, and ⅓ cup (40 g) raspberries until smooth. Add the remaining ⅔ cup (80 g) raspberries and pulse briefly so pieces stay visible (or just fold in chopped raspberries).
- Fill & freeze: Spread the raspberry-yogurt mixture over the crust and smooth the top. Freeze for at least 3 hours.
- Serve: Pop the bars out of the molds and let sit at room temperature for 10–15 minutes before serving.
Notes
- Use silicone molds — they make unmolding the frozen bars far easier than rigid molds. A small baking dish works in a pinch, but let the mixture soften slightly before cutting.
- These bars keep in the freezer for up to 4 weeks — wrap individually in parchment or store in an airtight container/silicone bag.
- Prep Time: 10 minutes
- Freezing time: 3+ hours
This post is also available in German (Deutsch).
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