Raspberry Cashew Energy Bar

Ø 15-20 Portions | 10Min | ⓥ Vegan | ⓧ Sugar Free

Introducing Raspberry Cashew Energy Bars – your ticket to a scrumptious and speedy snack. These bars, loaded with fresh raspberries, creamy cashew butter, and a touch of coconut, are not only mouth-watering but also vegan, nutritious, and sweetened solely with dates. Customize them to your liking by tweaking the sweetness or adding your favorite toppings.

Raspberry Energy Bars in A Jar

Ever catch yourself doing the fridge dance multiple times a day, on the hunt for something to nibble on? Yeah, we’ve all been there. It usually ends up with a detour to the candy aisle or standing there, staring blankly, not quite sure what snack will hit the spot.

But fret not, because that’s where these amazing Raspberry Cashew Energy Bars swoop in to save the day! Picture this: they’re made with all things fresh and wholesome, and guess what? They’re a breeze to whip up, any time you fancy!

Now, here’s the magic touch – they’re totally guilt-free. No refined sugar in sight, folks. Instead, they deliver a punch of energy that’ll leave you beaming. And let me tell you, they’re like a blast from the past – those fruit bars you find in stores, but minus the strange aftertaste and all those mysterious preservatives.

Why You’ll Love These Homemade Energy Bars

  • Naturally sweet and energy-packed thanks to dates and raspberries
  • Delightfully refreshing and zesty
  • A healthy, fun snack without refined sugar
  • Perfect for meal prep: these energy bars stay fresh for up to a week
  • The ideal snack for those little hunger pangs in between meals

Raspberry energy bars in a glass bowl with dates as decoration, from above

What You’ll Need for the Raspberry Cashew Energy Bars

  • Dates for natural sweetness and fiber
  • Raspberries, rich in vitamin C and antioxidants
  • Oats for long-lasting energy and fiber
  • Cashew butter for a unique creaminess and healthy fats and proteins
  • Coconut flakes for flavor and healthy fats, adding a touch of summer
  • Ground flaxseeds for fiber, omega-3 fatty acids, and protein
  • Lemon juice for an extra burst of freshness

Here’s How It Works

  1. Place frozen raspberries and coconut flakes in a blender and pulse for 30 seconds to 1 minute until the mixture becomes chunky.
  2. Add dates, oats, cashew butter, coconut flakes, 2 tsp of flaxseeds, lemon juice, and a pinch of salt to the blender, and blend until well combined. Adjust the consistency by adding lemon juice or the date soaking water, if needed.
  3. If the mixture is too liquid, add a spoonful of flaxseeds. Be cautious, as thawed raspberries can make the mixture runny, so use them sparingly.
  4. Spread the mixture onto wafers or another base of your choice for easier storage and consumption.

Alternative Ingredients and Substitutions

  • Out of raspberries? Strawberries or cherries work just as well.
  • Not a fan of cashews? Almonds or hazelnuts are equally delightful.
  • Lemon is not your thing? Skip it and use more date water instead.
  • Instead of wafers, you can use chocolate to coat. Freeze the bars until they’re solid, then dip them in melted chocolate.
  • Not in the mood for chocolate or wafers? Shape them into balls and roll them in coconut flakes, oats, or sesame seeds.
  • For a low-carb version of these vegan raspberry energy bars, you can replace oats with almond flour. You might need a bit more flaxseeds to get the right consistency.

Raspberry energy bars lined up on a board with decorations

Tips & Tricks for the Perfect Vegan Raspberry Date Energy Bars

  • Let the mixture sit in the fridge for 10-15 minutes to make it less sticky when shaping the bars.
  • Slightly moisten your fingers before shaping the bars.
  • If your dates are too firm, soak them in hot water for about 10 minutes. You can use the soaking water if the mixture is too thick.
  • During raspberry season, you can use fresh raspberries. This shortens the blending time, and the dough becomes a bit softer.
  • For added freshness, add a quarter to half a lemon instead of lemon juice. Start with less and adjust to your taste.


These delicious Raspberry Energy Bars stay fresh in the fridge for up to 5 days. However, I recommend keeping them in the freezer. Due to the dates and cashew butter, they won’t become rock solid, ensuring you have a refreshing treat on hand for much longer. In the freezer, they will last for at least 2 weeks – assuming you don’t devour them all before then.

Vegane Energieriegel aufgereiht auf Brettchen mit Deko

Raspberry Cashew Energy Bars

These vegan, delicious energy bars are the perfect snack for the whole family! They are filled with fresh, healthy ingredients and can be whipped up in no time, any time of the day.
5 from 1 vote
Cook Time 10 minutes
Servings 15
Calories 80 kcal


  • 100 g fresh dates approx. 10 *
  • 100 g raspberries ** frozen
  • 75 g oats
  • 50 g cashew butter
  • 40 g desiccated coconut
  • 2-3 teaspoons flaxseeds crushed
  • Juice of ½ lemon ***
  • pinch of salt
  • Wafers optional


  • First, put your frozen raspberries and desiccated coconut into a blender and grind for about 30 seconds to 1 minute.
  • As soon as the mass is crushed but still lumpy , it is perfect.
  • If you prefer your bars to be extra soft, you can of course make keep pulsing until they have your desired consistency.
  • Next, add the remaining ingredients.
  • Put the dates, oats, cashew butter , desiccated coconut, 2 teaspoons of flaxseed, lemon and a pinch of salt in the blender and then: off you go!
  • If the mixture is too firm, you can either add more lemon juice or some water (use the soaking water from the dates for extra sweetness).
  • If the mixture has become too runny, just add a spoonful of ground flaxseeds.
  • Note that once the raspberries are thawed, they will become more liquid.
  • Finished! If you want, you can now add this fruit paste in between wafers.
  • This way it is easier to store and eat, as it tends to stay a little sticky otherwise.


* If you don’t have any fresh, soft dates, no problem – just let them soak in hot water for about 10 minutes before using. Do not throw away the water – you can use this if the mixture is too thick!
** When they are in season you can of course also use fresh raspberries. Mixing time will be shorter and the dough will be a little softer.
*** Another option, instead of the juice, you can simply add half a lemon. Then it becomes extra lemony and fresh. It’s best to start with less and then slowly test your taste.
These wonderful sandwiches keep in the refrigerator for up to 5 days. However, I recommend that you keep them in the freezer. The dates and cashew butter do will keep them soft enough to enjoy, and you will always have a little snack ready whenever you feel the cravings.


Serving: 15gCalories: 80kcalCarbohydrates: 11gProtein: 2gFat: 4gSaturated Fat: 2gSodium: 2mgFiber: 2gSugar: 5gVitamin A: 12IUVitamin C: 2mgCalcium: 12mgIron: 1mg
Did you like this recipe?I’d love to hear from you! Comment below.

Do You Love Healthy Snacks as Much as I Do? Then You Have To Try These Too:

Vegan Fruit Roll Ups – The Best Alternative to Gummy Bears

Chocolate Bliss Balls

Savory Chickpeas Cracker

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About Me

About Me

I’m Andrea, a certified nutritionist and someone who just loves cooking. I’m here to share some of my easy, delicious, and super quick plant-based recipes that fit into any busy lifestyle. Let’s make healthy eating effortless together! Find out more…

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