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:
1. MAKE DATE PASTE:
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]
2. MAKE RASPBERRY JAM:
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.
3. MAKE SHORTBREAD CRUST:
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.
4. MAKE RASPBERRY SQUARES:
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)
Dairy Free, Gluten Free, Egg Free,
Nut Free, Sugar Free, Grain Free, Vegan, Raw