No Bake Cookie Dough Raspberry Cream Bars
Ingredients
Cookie dough
- 1/2 cup 50g dates
- 3/4 cup 75g fine oats
- 1 tbsp water
- 2 tbsp chocolate chips
- 1 tbsp nut butter
Cashew cream
- 1 cup 150g cashews
- 2 tbsp vegan mascarpone (or 40 ml coconut oil / butter)
- 1 pinch of salt
- 1 tbsp lemon / lime juice
- 3 tbsp 30 ml agave syrup
Raspberries
- 1.5 cups 190g frozen raspberries
Preparation
Soak the cashews overnight or in hot water for 30 minutes. Soak the dates briefly in hot water as well, unless they are soft.
Puree the dates with nut butter and water, add oats and chocolate chips, mix everything together and press into a small form or box lined with baking paper.
Finely puree the cashews with the remaining ingredients except for the raspberries.
Put half of the mixture on the cookie dough.
Puree 40g of the raspberries with the rest of the cashew cream and spread on top.
Decorate with the remaining raspberries and put everything in the freezer for 1 hour.
Enjoy
