#fruitbars

These Easy No-Bake Raspberry Protein Bars are perfect for a quick and nutritious snack. Packed with protein, fiber, and fruity flavor, they're sure to satisfy your cravings without any baking required.

Ingredients: 1 cup rolled oats. 1/2 cup almond flour. 1/4 cup vegan vanilla protein powder. 1/4 cup maple syrup. 1/4 cup almond butter. 1/2 cup freeze-dried raspberries, crushed. 1/4 cup coconut oil, melted.

Instructions: Rolling oats, almond flour, vegan vanilla protein powder, maple syrup, almond butter, and crushed freeze-dried raspberries should all be mixed together in a bowl. Mix well until the ingredients are well mixed and the mixture feels like dough. In an 8x8-inch baking dish that has been lined, press the mixture down firmly. Spread out the coconut oil that has been melted on top. Put the dish in the fridge for at least an hour so that it can set. Cut into bars and enjoy once it's done!

Prep Time: 15 minutes

Cook Time: 0 minutes

The sour lemon flavor and sweet raspberries in these Raspberry Lemonade Bars go so well together. They have a buttery crust on top. It's perfect for a cool treat!

Ingredients: 1 cup all-purpose flour. 1/2 cup unsalted butter, softened. 1/4 cup powdered sugar. 2 large eggs. 1 cup granulated sugar. 2 tablespoons all-purpose flour. 1/2 teaspoon baking powder. 1/4 cup fresh lemon juice. Zest of 1 lemon. 1/2 cup fresh raspberries. Additional powdered sugar for dusting optional.

Instructions: Preheat oven to 350F 175C. Grease a 9x9 inch baking pan. In a mixing bowl, combine 1 cup flour, softened butter, and 1/4 cup powdered sugar. Press mixture into the bottom of the prepared pan. Bake crust in preheated oven for 15-20 minutes, or until lightly golden. In another mixing bowl, beat eggs, granulated sugar, 2 tablespoons flour, baking powder, lemon juice, and lemon zest until well combined. Gently fold in raspberries. Pour mixture over baked crust. Bake for an additional 25-30 minutes, or until the top is set and lightly golden. Allow to cool completely in the pan on a wire rack. Once cooled, dust with additional powdered sugar if desired. Cut into bars and serve.

Prep Time: 15 minutes

Cook Time: 50 minutes

These vegan blood orange bars are a delightful combination of tangy citrus and sweet almond-coconut crust, perfect for a refreshing treat.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. Zest of 2 blood oranges. Juice of 3 blood oranges. 1/2 cup coconut cream. 3 tbsp cornstarch. 1/2 cup powdered sugar. Pinch of salt.

Instructions: Preheat oven to 350F 175C and line an 8x8 inch baking dish with parchment paper. In a bowl, combine almond flour, coconut flour, maple syrup, melted coconut oil, and a pinch of salt. Press the mixture evenly into the bottom of the prepared baking dish. Bake the crust for 12-15 minutes until lightly golden brown. Remove from oven and let cool. In another bowl, whisk together blood orange zest, blood orange juice, coconut cream, cornstarch, and powdered sugar until smooth. Pour the blood orange mixture over the cooled crust, spreading it evenly. Bake for another 20-25 minutes until the filling is set. Let the bars cool completely in the baking dish, then refrigerate for at least 2 hours to firm up. Once chilled, slice into bars and serve. Enjoy!

Prep Time: 15 minutes

Cook Time: 40 minutes