Vegan Raspberry Almond Bars - No-Bake Recipe

5 from 5 votes

For a quick & delicious no-bake treat, try these easy vegan raspberry almond bars made with almond butter, fresh raspberries, & oats.

Prep Time7

Cook Time3

Total Time10

Course: Dessert, snacks

Cuisine: British, vegan

Servings: bars

Calories: 232kcal

250 g oats (porridge or rolled oats)
225 g almond butter
3 tablespoons vegan butter (or spread)
3 tablespoons golden syrup (or maple syrup)
1 pinch salt
150 g raspberries
150 g vegan white chocolate (or white chocolate drops or chips)
1 heaped teaspoon raspberry jam (give it a good mix in the jar with the spoon to soften it before scoopping out what you need)
1 teaspoon flaked almonds (more if you like)

Butter and line your brownie tin (20 cm x 20 cm or 8 inch x 8 inch), leaving an overhang of non-stick baking paper for easy removal.
Whizz your oats to a coarse flour in a food processor or blender. If you don't have either you can use shop bought oat flour.
Add your oat flour to a large mixing bowl and add the raspberries, mix well to coat them and evenly distribute them.
Melt the butter and syrup in a bowl in the microwave for about 1 minute (checking on it) or in a pot
Add the almond butter and salt and mix well.
Pour the almond mixture into the oat flour and mix well, then press well into the tin in an even layer, making sure to compress it well with the back of a spoon so it won't be crumbly.
Pop the mixture in the fridge to chill for 10 minutes, then melt the white chocolate either in a bowl in the microwave or in a bain marie (see notes section for tips). Keep checking on it and stirring it until just melted.
Pour over the almond bar mixture and spread in as even a layer as possible.
Dot little dollops of jam over the melted chocolate here and there, then swirl the jam through the chocolate with a skewer, clean toothpick or the prongs of a fork.
Finish with a scattering of flaked almonds and pop in the fridge to set.
When the chocolate is soft (not wet) and almost set, score the bars with a knife, to help prevent the chocolate cracking when you cut the set bars.
Cut the bars once the chocolate has set. I cut the bars into 9 or 12 bars.
Enjoy!

Frozen raspberries - allow them to defrost first, then dab them with kitchen paper to remove any excess juice, as this could make the bars wet and change the texture.
Bain marie - a bowl over a pan of simmering water - just make sure the bottom of the bowl doesn't touch the water or the chocolate can seize and turn dry and grainy.
Storing almond bars - keep these almond bars in an airtight container in the fridge. If they are in more than one layer, pop some baking paper between the layers so they don't stick. Keep them in the fridge for up to a week.