Raspberry Lemon Nut Bars
The creation of this recipe goes back many years to my summers during university. I would go back to my hometown every summer and worked at an ice cream store, which was quite possibly my favourite job ever. One year, I also had the opportunity to work at the President’s Choice Cooking School. We ran birthday parties and cooking classes and I learned a ton. Not only about teaching little kids how to ice a cake but also about how certain ingredients work together in a recipe. Thankfully, I saved a bunch of the recipes from this gig and recently went through them to gain some inspiration.
Thank goodness I did because this Raspberry Lemon Nut Bar was loosely based on a Maple Blueberry version that was found in the pile of old recipes. I loved the idea of a healthy and portable snack, especially if it was easier to make and tastier than the original. It took me a couple of tries but I think I finally nailed it!
This recipe is perfect for spring as it’s super light and refreshing. Raspberry and lemon are just meant to be together, don’t you think? In addition to this wonderful flavour combination, this is a great protein- and fibre-rich snack option. I hope this becomes a household favourite for you!
Raspberry Lemon Nut Bars
Ingredients
Crust
- 1 cup walnuts unsalted
- 1 cup almonds unsalted
- 1/2 cup dates
- 1/4 cup sweetened shredded coconut
- 1 tbsp coconut oil melted
- 1 tsp vanilla extract
- Pinch of salt
Filling
- 1 540 ml can white kidney or navy beans drained and rinsed
- 1/2 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 1 cup raspberries fresh or frozen
Instructions
- Preheat oven to 350°F and prepare an 8" x 8" baking dish by lining it with parchment paper or cooking spray.
- In a food processor, add walnuts, almonds, dates and shredded coconut together. Blend on low speed until it becomes a crumb texture. Add in the coconut oil, vanilla extract and pinch of salt. Blend again for 5-10 seconds to make sure it is well incorporated. You will know it's blended enough when it sticks together after being squeezed between your fingers.
- Transfer this crust mixture into the lined baking dish and press down firmly until the surface of the dish is evenly covered. Set aside.
- To the food processor (it's up to you if you want to wash it in between uses), add the white beans and brown sugar. Blend on low until smooth and well combined. Add the egg, vanilla extract and lemon zest and blend again for 10-15 seconds.
- Pour this filling over the nut crust and sprinkle the raspberries on top.
- Bake for 40-50 minutes or until the bar is lightly browned and cooked through. Allow to cool for 10-20 minutes before cutting into it. Enjoy!
Leave a Reply
© 2022Ashlen Leonard. all rights reserved. | privacy policy + Terms | site by sugar studios + Customized by Amanda Mays
[…] You will also need a food processor or high-speed blender for this recipe. I prefer using a food processor (although they can be a pain to clean if you don’t have a dishwasher) because you don’t need as much liquid to get the machine going. That makes it perfect for these black bean brownies or other recipes like hummus and raspberry lemon nut bars. […]
[…] Raspberry Lemon Nut Bars […]
These Raspberry Lemon nut bars are delicious and so easy to make! The filling is smooth and the nut base is simple but super tasty. These will definitely become a staple in our household. Thanks Ashlen!
Thank you so much Julie! I’m thrilled you enjoyed this recipe!