I started making raw vegan desserts after I wanted to reduce traditional sweets from my family's menu without giving up on something tasty or nutritious. The recipe below came about during a time when I was looking for quick snack alternatives that didn't involve baking and could be stored well in the fridge. It's the kind of dessert I make from time to time and keep on hand for a few days.
Quick Info
Total time: approximately 2 hours and 30 minutes (includes hydrating the fruits)
Actual preparation time: 15-20 minutes
Chilling time in the fridge: at least 2 hours, ideally overnight
Servings: 12 (bars or cubes, depending on how you cut them)
Difficulty: easy
Recipe type: raw vegan dessert, snack
Ingredients
100 g pitted dates
50 g goji berries
50 g walnut kernels
30 g apricot kernels
20 g oats
20 g rye flakes
20 g coconut flakes
20 g sunflower seeds
20 g flax seeds
20 g hemp seeds
10 g carob powder
2 tablespoons cold-pressed walnut oil
2 tablespoons safflower oil
50 ml non-GMO soy milk
(optional) grated citrus peel for flavor
Instructions
1. Place the pitted dates and half of the goji berries in a bowl and cover them with water. Let them hydrate for about 2 hours. They will soften and be easier to blend, and the flavor will be more harmonious.
2. Meanwhile, chop the walnut kernels and sunflower seeds in a blender. There's no need to turn them into flour; just break them into small pieces.
3. Add to the nuts: coconut flakes, flax seeds, and carob powder. Mix briefly, just enough to combine.
4. After they have hydrated, drain the dates and goji berries. Add them to the blender with the dry mixture, then add the rest of the goji berries.
5. Pour over the mixture: walnut oil, safflower oil, and soy milk. Blend everything until a homogeneous paste forms, not too fine. The mixture should be dense, slightly sticky, but not liquid.
6. Finally, add the oats, rye flakes, hemp seeds, and, if desired, grated citrus peel. Incorporate with a spatula without over-mixing.
7. Line a baking dish (approximately 20x15 cm) with parchment paper. Pour the mixture into the dish, level it well with a spatula, and press down gently to compact it.
8. Cover the dish with plastic wrap and let the dessert chill in the fridge for at least 2 hours. I usually leave it overnight to set well and make it easier to cut.
9. Remove from the fridge and cut into bars or cubes, as preferred.
Why I Make This Recipe Often
I love it because it doesn't require baking, can be made in advance, and keeps well in the fridge for a few days. Simple ingredients, naturally sweet flavor, and satisfying texture. Ideal as a quick snack, with no added sugar or additives.
Tips and Variations
Tips
Use soft dates; they blend better.
For a crunchier texture, don't grind the nuts and seeds too finely.
If you want to portion it more easily, let the mixture chill in the fridge overnight.
Cover the dessert with plastic wrap to prevent it from drying out on the surface.
Substitutions
Soy milk can be replaced with any neutral plant-based milk if you have intolerances.
Safflower or walnut oil can be substituted with another cold-pressed oil (e.g., hulled sunflower oil).
If you don't have goji berries, you can use dried cranberries, but the final taste will be more tart.
Carob powder replaces cocoa. I recommend keeping it for a caffeine-free dessert.
Variations
You can add grated orange or lemon peel for flavor.
Add some pumpkin seeds if you want more texture variety.
You can also roll the mixture into balls, not just bars, if you prefer the "candy" version.
Serving Ideas
Serve directly from the fridge, cut into small pieces, as a snack between meals.
It also works well packed in a sealed container.
You can sprinkle some extra coconut or seeds on top for presentation.
Frequently Asked Questions
1. Can I omit the soy milk from the recipe?
You can skip it, but the mixture will be drier. I recommend adding a little water or another plant-based milk just to bind the ingredients.
2. If I don't have safflower oil, what can I use?
You can use cold-pressed sunflower oil or another mild-flavored oil. Avoid oils with a strong scent.
3. What can I use instead of hemp seeds?
Pumpkin or sesame seeds can be an alternative, but hemp provides a unique texture.
4. How long does the dessert last in the fridge?
Normally, it lasts 4-5 days in a covered container.
5. Can I use only oats, without rye?
Yes, but the mix of oats and rye gives a more interesting texture. You can use only oats if you don't have rye.
Nutritional Values
Estimate for one serving (1/12 of the dish):
Approx. 140-160 kcal
Fats: 9-11 g
Carbohydrates: 12-14 g
Proteins: 3-4 g
These are approximate values and may vary depending on the accuracy of the ingredients used. The fat primarily comes from nuts, seeds, and oils. Carbohydrates mainly come from dried fruits and flakes. Protein comes from seeds and plant milk.
Storage and Reheating
Store in the fridge in a covered container for up to 5 days. No reheating is needed. I do not recommend freezing, as the texture may change upon thawing. If the dessert dries out on the surface, cover it with plastic wrap after each portioning.
Quick Info
Total time: approximately 2 hours and 30 minutes (includes hydrating the fruits)
Actual preparation time: 15-20 minutes
Chilling time in the fridge: at least 2 hours, ideally overnight
Servings: 12 (bars or cubes, depending on how you cut them)
Difficulty: easy
Recipe type: raw vegan dessert, snack
Ingredients
100 g pitted dates
50 g goji berries
50 g walnut kernels
30 g apricot kernels
20 g oats
20 g rye flakes
20 g coconut flakes
20 g sunflower seeds
20 g flax seeds
20 g hemp seeds
10 g carob powder
2 tablespoons cold-pressed walnut oil
2 tablespoons safflower oil
50 ml non-GMO soy milk
(optional) grated citrus peel for flavor
Instructions
1. Place the pitted dates and half of the goji berries in a bowl and cover them with water. Let them hydrate for about 2 hours. They will soften and be easier to blend, and the flavor will be more harmonious.
2. Meanwhile, chop the walnut kernels and sunflower seeds in a blender. There's no need to turn them into flour; just break them into small pieces.
3. Add to the nuts: coconut flakes, flax seeds, and carob powder. Mix briefly, just enough to combine.
4. After they have hydrated, drain the dates and goji berries. Add them to the blender with the dry mixture, then add the rest of the goji berries.
5. Pour over the mixture: walnut oil, safflower oil, and soy milk. Blend everything until a homogeneous paste forms, not too fine. The mixture should be dense, slightly sticky, but not liquid.
6. Finally, add the oats, rye flakes, hemp seeds, and, if desired, grated citrus peel. Incorporate with a spatula without over-mixing.
7. Line a baking dish (approximately 20x15 cm) with parchment paper. Pour the mixture into the dish, level it well with a spatula, and press down gently to compact it.
8. Cover the dish with plastic wrap and let the dessert chill in the fridge for at least 2 hours. I usually leave it overnight to set well and make it easier to cut.
9. Remove from the fridge and cut into bars or cubes, as preferred.
Why I Make This Recipe Often
I love it because it doesn't require baking, can be made in advance, and keeps well in the fridge for a few days. Simple ingredients, naturally sweet flavor, and satisfying texture. Ideal as a quick snack, with no added sugar or additives.
Tips and Variations
Tips
Use soft dates; they blend better.
For a crunchier texture, don't grind the nuts and seeds too finely.
If you want to portion it more easily, let the mixture chill in the fridge overnight.
Cover the dessert with plastic wrap to prevent it from drying out on the surface.
Substitutions
Soy milk can be replaced with any neutral plant-based milk if you have intolerances.
Safflower or walnut oil can be substituted with another cold-pressed oil (e.g., hulled sunflower oil).
If you don't have goji berries, you can use dried cranberries, but the final taste will be more tart.
Carob powder replaces cocoa. I recommend keeping it for a caffeine-free dessert.
Variations
You can add grated orange or lemon peel for flavor.
Add some pumpkin seeds if you want more texture variety.
You can also roll the mixture into balls, not just bars, if you prefer the "candy" version.
Serving Ideas
Serve directly from the fridge, cut into small pieces, as a snack between meals.
It also works well packed in a sealed container.
You can sprinkle some extra coconut or seeds on top for presentation.
Frequently Asked Questions
1. Can I omit the soy milk from the recipe?
You can skip it, but the mixture will be drier. I recommend adding a little water or another plant-based milk just to bind the ingredients.
2. If I don't have safflower oil, what can I use?
You can use cold-pressed sunflower oil or another mild-flavored oil. Avoid oils with a strong scent.
3. What can I use instead of hemp seeds?
Pumpkin or sesame seeds can be an alternative, but hemp provides a unique texture.
4. How long does the dessert last in the fridge?
Normally, it lasts 4-5 days in a covered container.
5. Can I use only oats, without rye?
Yes, but the mix of oats and rye gives a more interesting texture. You can use only oats if you don't have rye.
Nutritional Values
Estimate for one serving (1/12 of the dish):
Approx. 140-160 kcal
Fats: 9-11 g
Carbohydrates: 12-14 g
Proteins: 3-4 g
These are approximate values and may vary depending on the accuracy of the ingredients used. The fat primarily comes from nuts, seeds, and oils. Carbohydrates mainly come from dried fruits and flakes. Protein comes from seeds and plant milk.
Storage and Reheating
Store in the fridge in a covered container for up to 5 days. No reheating is needed. I do not recommend freezing, as the texture may change upon thawing. If the dessert dries out on the surface, cover it with plastic wrap after each portioning.