Raspberry Squares

Posted by on Mar 23, 2011 | Comments Off on Raspberry Squares

There are only 5 ingredients in these tasty treats which means they’re very simple to make (provided you have a food processor). Adjustments can be made to the recipe to make it even easier (scroll down to bottom of this page for suggestions). To make the recipe as is requires a few simple steps as follows:


16 pitted medjool dates
1 & 1/2 cups filtered water

  • Soak dates in the water for at least 20 minutes (& up to overnight).
  • Drain the dates but reserve the soak water.
  • Place the dates along with 1/4 cup of the soak water in either a Vitamix or a food processor fitted w/ S blade, and process into a smooth paste. Stop occasionally to scrape down the sides of the work bowl if necessary.

Yields 1 & 1/4 cups. Date paste will keep for 2 weeks in the fridge or 1 month in the freezer (thaw for a few minutes before using).

I use my Vitamix (small carafe) for this, but if using a food processor, you may need to double the recipe to give the machine enough to process.  It will depend on how big your food processor is.  For example, mine is a very large 14 cup food processor, so this small amount of food, in a giant work bowl, might not be enough to get it to form into a paste.  You can either test it out, or just double the recipe & it will be no problem.  If using a Vitamix, no need to scrape down sides – just use the tamper as it’s blending & you’ll have a smooth paste within a minute. [See notes below if you prefer to use a substitution for date paste]



1 (10 oz) package frozen raspberries
3 TBSP date paste (I use rounded/heaping tablespoons)

  • Thaw raspberries in refrigerator for 24 hours (or at room temp for 8 – 12 hours) & drain.
  • Mix together raspberries and date paste (with whisk or fork) until combined well.

Yields about 3/4 cup.  Chill in the refrigerator for at least 2 hours before serving. Will keep for 5 days in the refrigerator.



1 cup shredded dried coconut (unsweetened)
1 cup walnuts
1/4 tsp sea salt
6 pitted medjool dates

  • Place the coconut, walnuts & salt in a food processor fitted w/ the S blade & process until finely ground.
  • Add the dates & process until the mixture begins to stick together. Don’t over-process.

Yields 2 & 1/2 cups (enough for one crust). Will keep for 1 month in the refrigerator or 3 months in the freezer. The crust doesn’t need to be thawed before using.



2 & 1/2 cups shortbread crust
3/4 cup raspberry jam

  • Set aside 1/4 cup of the crust.
  • Pour remaining 2 & 1/4 cups of crust into an 8 x 8 square, glass baking dish & distribute evenly (pressing down firmly with the back of a spoon to compact).
  • Spread the raspberry jam evenly over the crust with a rubber spatula.
  • Sprinkle the remaining 1/4 cup of crust over the top.
  • Chill in the fridge for at least 2 hours before serving.
  • Cut into squares to serve.

Will keep for 5 days in the fridge.



This is pretty simple to put together, but if it’s too little house on the prairie for you – consider any of the following adjustments:

~ If you don’t want to make the date paste, you can mix in a different, ready-made sweetener with the raspberries (honey, maple syrup…etc).

~ You can make this using a sweeter fruit like strawberries or pineapple, in which case, no sweetener will be needed (just mash up the fruit by itself).

~ Alternately, you can use any type of ready-made jam you like, which would mean all you’d be making is the crust.

~  If using frozen raspberries (or other frozen fruit), remember to thaw ahead of time.

~  Adapted from “Raw for Dessert”.  This was a big hit with the kids (& the husband!)

~  dairy free, gluten free, egg free, sugar free if using date paste (of course dates contain lots of natural sugar, but they’re still a whole food – not a condensed sweetener)

For those with various food restrictions, this recipe falls into the following categories:

Dairy Free, Gluten Free, Egg Free, Nut Free, Sugar Free, Grain Free, Vegan, Raw

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