Raspberry and Oat Squares

Tart and sweet, a deliciously pretty little snack that freezes well

Raspberry and Oat Squares are exactly what you need to make when you need a break from chocolate-filled treats. Not that I need a break from chocolate but I’m always in favour of zesty and fresh fruity treats.

The base of these little squares is my absolute favourite. As much as I love raw desserts, I prefer when they taste a little more indulgent than dates, almonds and coconut oil. Sometimes you just want buttery oaty goodness, right?

The mix of sultanas, peanut butter, coconut shreds and a few other bits and bobs makes for the most incredible base. Once you bake it in a slow oven for a quick 10 mins it is almost reminiscent of that naughty cheesecake base we all love but try to steer clear from. Not anymore though. This base might taste bad ass but it is filled with pretty cool ingredients.

For the topping I opted for a super simple raspberry chia jam that included chia seeds and plenty of lovely organic frozen raspberries.

While this snack makes the perfect after-school snack, I wouldn’t recommend sending it along in lunch boxes as the jam will soften if left in a warm lunch box for several hours. It’s perfectly ok to transport to work when frozen, just store it in the fridge and enjoy with your 3pm cup of tea – that’s if a colleague hasn’t pinched it. These bites are as yummy as they are pretty so don’t be surprised if they grow legs and walk away…

Enjoy!

If you have any questions or if you make this recipe, or even have an idea for a recipe you would like to see ‘veganised’, drop me a comment below or let me know on Instagram @theplantritionist

Talitha xx

 

Yields12 Servings
Prep Time20 minsCook Time10 minsTotal Time30 mins
For the base
 1 cup Sultanas or Raisins
 1 cup Oats
 ¾ cup Cashews
 4 tbsp Peanut butter
 ¼ cup Shredded coconut
 1 tsp Coconut oil
 ½ tsp Salt
Raspberry chia Jam
 2.50 cups Frozen raspberries
 4.50 tbsp Chia seeds
 1 tbsp Lemon juice
 ½ tsp Vanilla extract
 1 pinch Salt
Topping
 Extra shredded coconut
 Edible flowers (optional)
1

Start by lining a small 9 inch square brownie tin with parchment paper and setting a gas oven to 180 degrees (adjust oven temperature according to your settings if you do not have a gas oven).

2

Add all ingredients except half of the oats to a food processor and process until everything comes together. When you pinch the mixture it should hold together, not be crumbly. Add remaining oats and give a quick couple of pulses. The idea is to integrate the oats into the mixture without breaking them down too much as they are great for chewy texture.

3

Firmly press the base ingredients into the lined square baking tin, making sure the mixture is spread evenly across the tin. Place in the oven on 180 for no longer than 10 minutes - this is just enough to bring the ingredients to life a bit and give them a slight buttery flavour.

4

While the base is baking, place all ingredients into the food processor and process until the mixture starts to resemble a sorbet. This will make it easy to spread across the base as when it comes into contact with the warm base the raspberry mixture will naturally thin. Spread the jam evenly across the base and sprinkle with extra shredded coconut.

5

Place into a freezer and allow to set for 1 - 2 hours until firm. Remove from the freezer and allow to thaw slightly for 5 minutes before slicing into 12 portions. This slice can be stored in an air tight container in the freezer and pieces taken out as desired. Just allow them a few minutes to thaw or place in the microwave for 30 - 35 seconds.

6

Note that these make a great after school snack but are not school-lunch friendly as the Jam will become a little too soft if left in a warm lunch box for several hours.

 

Ingredients

For the base
 1 cup Sultanas or Raisins
 1 cup Oats
 ¾ cup Cashews
 4 tbsp Peanut butter
 ¼ cup Shredded coconut
 1 tsp Coconut oil
 ½ tsp Salt
Raspberry chia Jam
 2.50 cups Frozen raspberries
 4.50 tbsp Chia seeds
 1 tbsp Lemon juice
 ½ tsp Vanilla extract
 1 pinch Salt
Topping
 Extra shredded coconut
 Edible flowers (optional)

Directions

1

Start by lining a small 9 inch square brownie tin with parchment paper and setting a gas oven to 180 degrees (adjust oven temperature according to your settings if you do not have a gas oven).

2

Add all ingredients except half of the oats to a food processor and process until everything comes together. When you pinch the mixture it should hold together, not be crumbly. Add remaining oats and give a quick couple of pulses. The idea is to integrate the oats into the mixture without breaking them down too much as they are great for chewy texture.

3

Firmly press the base ingredients into the lined square baking tin, making sure the mixture is spread evenly across the tin. Place in the oven on 180 for no longer than 10 minutes - this is just enough to bring the ingredients to life a bit and give them a slight buttery flavour.

4

While the base is baking, place all ingredients into the food processor and process until the mixture starts to resemble a sorbet. This will make it easy to spread across the base as when it comes into contact with the warm base the raspberry mixture will naturally thin. Spread the jam evenly across the base and sprinkle with extra shredded coconut.

5

Place into a freezer and allow to set for 1 - 2 hours until firm. Remove from the freezer and allow to thaw slightly for 5 minutes before slicing into 12 portions. This slice can be stored in an air tight container in the freezer and pieces taken out as desired. Just allow them a few minutes to thaw or place in the microwave for 30 - 35 seconds.

6

Note that these make a great after school snack but are not school-lunch friendly as the Jam will become a little too soft if left in a warm lunch box for several hours.

Raspberry and Oat squares

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