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
Scale
Date-Oat-Cashew Crust
- 1/2 packed cup (100 g) pitted dates
- ½ cup (50 g) rolled oats
- ⅓ cup + 1 tbsp (50 g) cashews
- 1 tbsp (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 tbsp maple syrup
- 2 tbsp lemon juice
- 1 tsp lemon zest
Instructions
- Make the crust: Process all crust ingredients in a food processor until crumbly. Add 1–2 tbsp 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 1/3 cup (40 g) raspberries until smooth. Add the remaining 2/3 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