#vegan Archives » Kay's Clean Eats

Air Fryer Veggie & Tofu Egg Rolls {Easy Egg Roll Recipe}

Air Fryer Egg Rolls are the most delicious vegan-friendly snack, appetizer or meal! Not fried, packed with healthy veggies and tofu and cooks in 8 minutes! Veggie Egg Rolls are the perfect healthy food everyone will love. 

Everyone loves eggrolls espically with sweet chili dipping sauce! I love the crunch mixed with all the sauteed veggies. Lucky for all of us I have created this recipe without all the oil or deep frying used in traditional egg rolls. Air Fryer Egg Rolls have all same the crunch and flavor as traditional egg rolls. 

Where do you buy Egg Roll Wrapper?

Most stores carry egg roll wrappers, generally in the refrigerated aisle by the bottled dressings! If you go to an Asian market you will find much more verity, shapes and sizes.  There is a difference between spring roll wrapper and egg roll wrappers, make sure you are purchasing egg roll wrappers! 

What do you put in egg rolls?

Honestly, this is a recipe that is easily customizable. I kept mine meat-free, however, if you choose to add meat make sure it’s fully cooked before adding to your egg roll mixture. This version of egg rolls has:

  • Egg Roll Wrappers
  • Shredded Cabbage
  • Diced Mushroom
  • Crumbled Tofu
  • Shredded Carrots 
  • Green Onion
  • Flavorings: Tamari, Rice Vinegar, Salt & Pepper, Garlic Powder, and Onion Salt
  • Sesame Oil & Avocado Oil

If you choose to add meat make sure its fully cooked, shrimp, cooked sausage, chicken or beef are great add-ins. 

How do you wrap an egg roll?

  1. Set up a small station for you to wrap the rolls. I like to use a cutting board. 
  2. Place the wrapper on your cutting board, you want a diamond shape, so it should be pointing at you. 
  3. Place about 3 tbsp of your filling in the center. Roll up the bottom point so it just covers the filling.
  4. Fold in the left side of your wrapper to cover the center and then fold in the right side to cover the left side. It will like an envelope!
  5. Starting at the bottom roll your egg roll up to the top point, brush some water over the top point and seal your egg roll. If your sides need sealing brush them with water too.
  6. Repeat till finished with your egg roll filling. Love egg rolls, also try Egg Roll in a Bowl!


Yield: 10-12 egg rolls

Air Fryer Veggie & Tofu Egg Rolls {Easy Egg Roll Recipe}

Air Fryer Veggie & Tofu Egg Rolls {Easy Egg Roll Recipe}

Air Fryer Egg Rolls are absolutely Delicious! Perfect as a meal, snack or crowd-pleasing appetizer! Not fried, and packed with veggies these egg rolls will be ready in minutes!

Prep Time 7 minutes
Cook Time 8 minutes
Total Time 15 minutes


  • 12 Egg roll wrappers
  • 3/4 cups shredded carrots
  • 1 1/4 cup mushrooms finely diced
  • 2 cups bean sprouts
  • 3 cups cabbage
  • 1 14 oz block of firm tofu, pat dry and crumbled
  • 1 tbsp sesame oil
  • 1 tbsp avocado oil (reserved for brushing over egg rolls)
  • 1/2 tsp black pepper
  • 1 tbsp onion salt
  • 1 tbsp garlic powder
  • 2 tbsp Tamari
  • 1 1/2 tbsp rice vinegar
  • 1/3 cup cilantro leaves
  • Sweet Red Chili Dipping Sauce ( I love Thai Kitchen brand)


  1. Preheat a frying pan over medium-high heat.
  2. Add the sesame oil & crumbled tofu. Cook for 2-3 mins stirring often.
  3. Add in the carrots, mushrooms, beans sprouts and cabbage. Cook down for 2-3 minutes till cabbage is wilted.
  4. Add in tamari, spices, and rice vinegar, and cilantro leaves. Stir till well combined and remove from heat.
  5. Assemble egg rolls (detailed description in my post). Brush avocado oil or olive oil over the egg rolls. Brush the bottom of your air fryer basket with oil.
  6. Place egg rolls in your basket seam side down and not touching each other.
  7. Air Fry at 400 for 8 minutes turning once at halfway.


Heat a cast-iron skillet and place in enough avocado oil to cover the pan. Place seam side down and cook till brown flip and repeat, may need to add more oil. Place on a plate with paper towels to help absorb oil.

Nutrition Information:



Serving Size:

1 { 4 Freestyle Points}

Amount Per Serving: Calories: 127 Total Fat: 2g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 3mg Sodium: 859mg Carbohydrates: 25g Net Carbohydrates: 0g Fiber: 3g Sugar: 3g Sugar Alcohols: 0g Protein: 8g


Roasted Tomato Soup

Roasted Tomato Soup is rich and full of flavor. Made with roasted carrots, onion, garlic and tomatoes. This recipe is vegan, healthy, and delicious!

Roasted Tomato Soup should always be warm, cozy, hearty and delicious! Roasting the veggies first makes this recipe so easy and bursting with flavor. Once your done roasting the veggies this cozy soup comes together in minutes! 

So you’re probably wondering how does one end with 3 pounds of tomatoes? Thank you, neighbor! What a generous neighborly gift! So here’s the thing, maybe you know but homegrown organic produce just doesn’t last long, not even in the fridge it has to be eaten quick. Luckily I have 4 very hungry mouths to feed and well this recipe used up all these juicy tomatoes!!

You can say this is a summer soup however I would say this is a bridge into Fall soup! Heck, I could have Roasted Tomato Soup weekly, in particular on cold fall nights! Ever dunked a grilled cheese inside your soup, life-changing, is this just an American thing?! Often I run out of grilled cheese before my soup is done so I came up with these mini grilled cheese to put in the soup!! Basically just cut my grilled cheese into tiny squares, crouton size… OH MY YUM! I will never eat this soup another way!


  • First start by arranging your tomatoes, carrots, onion, and garlic on your baking sheet. Drizzle with olive oil, and spices and bake at 375 degrees F for 45 minutes. 
  • Once they are roasted, place veggies in a soup pot and add in 1 can of unsweetened coconut milk. Using an Immersion blender, blend until soup is smooth. Or using small batches blend in a blender till smooth. Season with salt and pepper if needed.
  •  Serve in bowls, top with mini grilled cheese, parmesan, or toast!! Enjoy!

What kind of tomatoes should I use?

  • Vine ripe or Roma works best! Be sure to half them before roasting. No need to remove skins. 

What do I serve with tomato soup?

  • Breadsticks go great! Typically grilled cheeses are served with a bowl of Roasted Tomato Soup however a Cesar salad and garlic bread go great with it!

Freezer Friendly?

  • YES! I store mine in a freezer friendly zip lock bag! It will keep for a month.


Love easy recipes like this, also try Egg Roll in a Bowl,  Roasted Vegetable Quinoa Bowls, or Hatch Green Chile Macaroni and Cheese. 

Yield: 10

Roasted Tomato Soup

Roasted Tomato Soup

The Perfect Bowl of Tomato Soup! Cozy, hearty, and full of flavor! Low calorie and only 2 Smart Points! Serve with grilled cheese and you have yourself the best healthy comforting meal!

Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes


  • 3 lbs vine ripe tomatoes
  • 6 carrots
  • 1 head of garlic
  • 2 tbsp dried basil
  • 1 13 oz can unsweetened coconut milk
  • 3 tbsp olive oil
  • salt and pepper
  • Fresh Basil for Garnishing


Preheat oven to 375 degrees F.

Line your baking sheet with parchment paper.

In a large mixing bowl combine your halved tomatoes, carrots, onion, garlic, olive oil, salt, pepper, and dried basil. Toss and coat.

Spread out veggies on your prepared baking sheet.

Roast for 35 minutes.

Once roasted, remove the veggies and place them into a soup pot.

Add in your canned coconut milk.

Blend with an immersion blender till smooth OR in small batches blend in your blender till smooth.

Ladle soup into bowls and serve with fresh basil(optional).


Optional Serving Suggestions

- grilled cheese

-Cesar salad

- breadsticks

-garlic bread

Nutrition Information:


10 | 2 Freestyle Points|

Serving Size:


Amount Per Serving: Calories: 157 Total Fat: 9g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 0mg Sodium: 55mg Carbohydrates: 15g Net Carbohydrates: 0g Fiber: 3g Sugar: 5g Sugar Alcohols: 0g Protein: 2g

Egg Roll in a Bowl

The Egg Roll in a  Bowl is a healthier twist on a traditional egg roll. This recipe has everything an egg roll offers without the deep-fried wrapper. It is vegan + gluten-free + refined sugar-free.

Ever just want Chinese takeout, but you just went grocery shopping and know you should probably use what you have, the story of my life!  Egg rolls are my favorite especially with the sweet dipping sauce, however, Trader Joes Orange Chicken runs a close second.

After vacation, I’ve been making an attempt to just eat better.  After having kids weight just seems to stick a little different, haha! And well it should be a no brainer that I ate all the tacos and margaritas in Mexico! Thus I really try to eat at home and use wholesome ingredients whenever possible.

 Yesterday on our way home from the swim meet for my son we stopped by the store to pick up a few things for school lunches. Mondays sure do come quickly around here. Sunday grocery shopping is madness around these parts of town and the parking lots are not much better! Anyhow, I was on my way out of the grocery store it smelt like Chinese food, there is a Chinese restaurant close by and omg I knew what I wanted for lunch, Egg Roll in al Bowl of course! It is so easy to prepare and a great healthy alternative to deep-fried egg rolls. 

This recipe is great for meal prep, make it once have it for the week! Egg Roll in a Bowl is a great way to add fiber to your diet. Cabbage has cancer-fighting sulfuric compounds yet another great reason to add it to your diet!

How To Make Egg Roll in a Bowl:

  1. Optional Garnishes:
  • siracha or garlic chili sauce
  • coconut aminos
  • peanuts
  • bean sprouts
  • green onion
  • avocado

Love quick meals? Also, try Easy Teriyaki Chicken & Rice Bowls.

Yield: 4

Egg Roll in a Bowl

Egg Roll in a Bowl

Egg Roll in a Bowl the healthier way to eat an egg roll! It is vegan, gluten-free, and refined-sugar-free. Makes the perfect quick meal and also excellent for meal prep!

Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes


  • 10 oz extra firm tofu, cut into 1/4 inch cubes
  • 1/2 cup coconut aminos (can sub soy or tamari just use 1/4 cup)
  • 1 tsp tamari
  • 1/2 tsp chili garlic paste 
  • 1/2 tsp agave
  • 1/4 tsp black pepper
  • 2/3 cups carrots, grated  (2 carrots)
  • 1/2 medium white onion, thinly sliced
  • 1 tbsp ginger, freshly grated
  • 4 garlic cloves, minced
  • 2 cups green cabbage, thinly sliced
  • 1 cup red cabbage, thinly sliced 


  1. In a large skillet heat oil on medium-high. Add tofu and cook till golden brown about 3-4 minutes per side. You may need to stir more frequently to avoid sticking. Add more oil if necessary. 
  2. In a small bowl whisk together coconut aminos (can sub soy sauce or tamari), agave, black pepper and sriracha ( can sub chili garlic sauce).  
  3. Pour sauce over tofu then add onion and sauté for 1 minute. Add ginger and garlic; sauté till fragrant. Add cabbage and carrots sauté about 5 minutes.
  4. Divide among bowls and top with your favorite garnishes. Serve or rice or rice noodles. 


Optional Garnishes

siracha or garlic chili sauce
coconut aminos
bean sprouts
green onion

Stores great in the fridge and is an easy reheat!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 142 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 0mg Sodium: 701mg Carbohydrates: 19g Net Carbohydrates: 0g Fiber: 4g Sugar: 12g Sugar Alcohols: 0g Protein: 9g

Maple Pear Baked Oatmeal

Maple Pear  Baked  Oatmeal is a vegan-friendly, easy and healthy breakfast. Made with wholesome ingredients and comes together in 1 bowl. 

It’s fall and I am all in on all the cozy dishes. Baked Oats are the perfect grab and go breakfast, however, it can be enjoyed as a snack too. As much as I love my eggs and toast in the morning it is nice to change it up. 

The pecans used in this baked oatmeal give it an amazing nutty flavor and crunch. They can be omitted or subbed for any nut of your preference.

This baked oatmeal is nutritious enough to keep you full all morning and it tastes amazing. It has all the cozy fall flavors but honestly, it is perfect year-round! I enjoy mine with a dollop of Greek yogurt and a sprinkle of cinnamon! Sometimes after dinner, I will also eat it as dessert warmed up with a light drizzle of peanut butter and a few chocolate chips, amazing! SO you see, you can not go wrong with this baked oatmeal! The versatility of this dish is endless!


The flavor is:

  • comforting
  • nutty
  • hearty
  • & naturally sweet

Into easy breakfast? Also, check out Vegan Banana Cinnamon Muffins

If you make this recipe, share a photo on social media tagging @kayscleaneats and using the hashtag #kayscleaneats . 

Yield: 8 servings

Maple Pear Baked Oatmeal

Maple Pear Baked Oatmeal

This Baked Oatmeal combines wholesome ingredients that can be adjusted to fit any dietary preference. You can make ahead and enjoy all week long! | 12 freestyle Points |

Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes


  • 1 tbsp flax meal
  • 2 cups almond milk
  • 1/4 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1/4 cup coconut oil, softened
  • 2 cups old fashioned whole oats
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/3 cup pecan pieces
  • 2 pears, thinly sliced
  • pinch of salt


Preheat oven to 350 degrees F. Spray a 9x9 inch baking dish with nonstick spray.

Whisk all ingredients together in one bowl. Pour into your prepared baking dish and top with pear slices. Alternatively, you can mix in the pear too.

Bake for 35 minutes or until the top is set.

Let cool 5 minutes before serving.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 291 Total Fat: 11g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 0mg Sodium: 81mg Carbohydrates: 19g Net Carbohydrates: 0g Fiber: 3g Sugar: 12g Sugar Alcohols: 0g Protein: 2g
12 freestyle points


15 – Minute Chickpea Curry and Quinoa

15- Minute Chickpea Curry and quinoa is vegan + gluten-free and full of rich flavor and filling. It’s the perfect quick and easy meal.

This curry came about when I had already decided there is nothing to eat, ha! I am usually a salad and protein kinda girl at lunchtime. However, this is going to be a weekly staple! Believe it or not, I never liked curry as a kid. What the heck was I thinking missing out on all the great depth of flavors curry has to offer.

This curry is rich and mildly spicey, it is not an overpowering flavor of curry as I like mine mild. It is a perfect meal prep or just a quick lunch as it will be ready in no time!

Tip: Cook quinoa while you’re prepping the curry it will be ready at the same time.

Yield: 2

15 - Minute Chickpea Curry

15 - Minute Chickpea Curry

Very quick and easy chickpea curry with great flavor.

Prep Time 3 minutes
Cook Time 12 minutes
Total Time 15 minutes



  • 1/2 cup quinoa
  • 1 cup water

Chickpea Curry

  • 1 tbsp olive oil
  • 1 small shallot diced
  • 2 cloves garlic minced
  • 1/3 cup red bell pepper diced
  • 1 cup diced broccoli
  • 1 can chickpeas drained and rinsed
  • 3 cups spinach
  • 1/3 cup fresh cilantro leaves
  • 1 can coconut milk
  • 1 lime juiced
  • 2 tsp ginger freshly grated
  • 3 tsp curry powder
  • salt and pepper to taste


  1. In a small saucepan cook quinoa according to package.
  2. Heat a nonstick pan to medium heat and add your olive oil.
  3. Add your shallot, minced garlic, bell pepper, and broccoli. Sauté them for a few minutes until softened.
  4. Next, add in chickpeas and cook for another minute.
  5. Add in the coconut milk, lime juice, salt and pepper, and curry powder. Stir and bring to a quick boil then reduce heat.
  6. Add in the spinach and cilantro. Stir till spinach is wilted.
  7. Serve with quinoa or rice, fresh lime, and spicy chili flakes. Enjoy!

Vegan Banana Cinnamon Muffins

 These vegan Banana Cinnamon Muffins are moist, perfectly sweet and crumbly on top! This egg-free muffin recipe is exceptionally delicious and easy to prepare.  

Eat it for breakfast, a midday snack or even as a dessert. Utterly delicious with a cup of coffee or tea. I love having them warm with a little butter.  My kids are crazy about these vegan banana cinnamon muffins and make for a really easy lunchbox snack or an easy breakfast before school. 

Together Fiori, my youngest and I had our first successful Fall baking day. However, I must note that the Fall season in Southern California starts off chilly in the morning, Spring by 10 am, full-blown Summer by 1 pm and back to fall around 6 pm! Not many seasonal changes around here.  So to not swelter in my little kicthen we cranked up the AC to give us those fall baking vibes! We ate tons batter and made a royal mess, haha! I mean have you ever cooked with a toddler.. things just seem to splatter everywhere. And well the pile of dishes we were left with almost made me call Home Depot and inquire about a dishwasher, first world problems! One day I will get my dishwasher until then I’ll gratefully keep doing them by hand. 

The texture of these Vegan Banana Cinnamon muffins is soft and flakey. The crumble does not get any simpler to make just mix coconut sugar and pecan pieces, that is it! These muffins came out exactly the way I was hoping for.  I am rarely disappointed by muffin recipies however I do find vegan baking a little of a challenge at times.  I am beyond ecstatic, jumping for joy happy with the way these vegan muffins turned out! 

Put your spotty muffins to good use and whip up some epic Vegan Banana Cinnamon muffins! 

Love baked goods, also try BlackBerry Banana Bars or Paleo Chocolate Chip Cookie Bars

If you make this recipe, share a photo on social media tagging @kayscleaneats and using the hashtag #kayscleaneats. 

Yield: 12

Vegan Banana Cinnamon Muffins

Vegan Banana Cinnamon Muffins

The only vegan banana muffin recipe you will need! Super moist and delicious.


  • 1 1/2 cups almond milk
  • 1 tsp apple cider vinegar
  • 1 1/2 cups flour
  • 1/4 cup rolled oats
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • pinch of salt
  • 2 large bananas
  • 1 tsp vanilla extract
  • 1/3 cup coconut oil softened
  • 1/2 cup coconut sugar,, use 3/4 if you like a sweeter muffin

Topping Crumble:

  • 1/4 cup pecans crushed
  • 3 tsp coconut sugar


  1. Preheat the oven to 350 degrees F.
  2. In a small bowl combine almond milk and apple cider vinegar, let sit until curdled.
  3. In a large bowl mix together the flour, baking powder, oats, salt, and cinnamon.
  4. In a separate bowl mash the bananas and mix in the coconut oil, coconut sugar, vanilla extract, and the milk mixture. Pour the wet mixture into the flour mixture and stir with a wooden spoon just till mixed. Don't over mix.
  5. In a small bowl combine the crushed pecans and coconut sugar.
  6. Spoon the mixture evenly into 12 paper muffin liners in a muffin pan. Sprinkle the pecan and sugar mixture evenly on top of each muffin.
  7. Bake for 26-30 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack and let cool. Enjoy!

The BEST Vegan Rocky Road Cookies

This one bowl cookie recipe is gluten, dairy and refined sugar free!! It comes together in minuets and is sure to please everyone. It completely taste like the real deal and  you would have no idea its not junk food.

 Texture is beyond perfect! Every bite has a little bit almond and marshmellow. Nothing pleases my household more than an ooeyy gooey warm cookie. Whoever you make it for these are sure to please.

The best Vegan Rocky Road Cookies

Rich and Delicous!
Prep Time10 mins
Cook Time12 mins
Course: Dessert
Keyword: cookies, vegan brownies


  • 1 tsp chia seeds
  • 1/4 cup almond milk
  • 1/2 cup coconut sugar
  • 1 tsp vanilla extract
  • 1/4 cup coconut oil (use refined for no coconut flavor)
  • 1/3 cup cacao powder
  • 1 cup almond flour
  • 1/2 tsp baking soda
  • 1/2 cup vegan marshmallows
  • 1/2 cup chocolate chips
  • 1/3 cup raw almonds roughly chopped


  • Preheat your oven to 350°F and prepare your cookie sheet.
  • In a large bowl whisk together chia seeds, almond milk, coconut sugar, vanilla extract, and melted coconut oil. 
  • Add in the cacao powder, almond flour and baking powder, folding the mixture until it forms a smooth dough. 
  • Fold in the marshmallows, chocolate chips, and almonds till evenly combined. 
  • Using a cookie dough scoop, scoop them 1 inch apart on your cookie sheet. Press down on them with your spoon or hand to flatten them.
  • Bake for 12 minutes, the serve!! 


Mexican Quinoa Salad

The most delicious and fresh Mexican Quinoa Salad of all time. Full of things you most likely already have on hand! This is a complete meal, but also goes great with your favorite choice of protein. The salad is vegan friendly, gluten and refined sugar free. Filled with protein rich black beans, fresh veggies, and creamy avocado all tossed in  tangy lime dressing. It is the perfect vegetarian meal to add to your weekly menu rotation.

Quinoa, like I said before, so NOT 2018. It slowly has been pushed aside by queen cauliflower. In my opinion quinoa is way better.  I incorporate quinoa into my weekly lunch rotation on the regular. Did you know that quinoa is a complete protein? It is healthy, very easy to make and relatively cheap when you get in from the bulk section. I always try to get all my nuts and grains from the bulk section to help keep grocery costs down.

Full of fresh corn, cilantro, avocado chunks, tomatoes, red onion, garlic, black beans, a touch of cumin and oregano, all dressed in tangy lime juice… It will make your taste buds sing, so dang delicious!

If you use this salad for meal prep just leave out the avocado and store in the fridge. This is a great dish to bring to a summer party or potluck! The flavors are amazing and combine so well. If you can’t find fresh corn just use thawed frozen corn kernels. I used white quinoa with mine but tricolor would work great too. If you want to pack a little heat in your dish add in a dash of cayenne.

Print Recipe
5 from 1 vote

Mexican Quinoa Salad

The most delicious and fresh Mexican Quinoa Salad of all time. Full of things you most likely already have on hand! This is a complete meal, but also goes great with your favorite protein choice. The salad is vegan friendly, gluten and refined sugar free.
Prep Time15 d
Course: Main Course
Cuisine: Mexican
Keyword: salad


  • 2 3/4 cup quinoa (1 cup of dry quinoa cooked)
  • 3/4 cup black beans, drained and rinsed
  • 3/4 cup corn kernels
  • 1/2 cup red onion, diced
  • 2 garlic cloves, minced
  • 1/2 cup tomatoes, diced
  • 1 avocado, cut into small squares
  • 1/2 cup cilantro leaves, loosly packed
  • 2 limes juiced, about 5 tbsp
  • 1/2 tsp cumin
  • 1/2 tsp oregano
  • 2 tbsp olive oil can sub avocado oil
  • salt to taste


  • Add all ingredients into a medium size bowl, gently toss. Taste for seasoning and enjoy!


No Bake Lemon Raspberry Bars (vegan, raw, GF)

These lemon bars have a bright and tart flavor. They are incredibly creamy and smooth. These gluten-free, raw & vegan bars come together easily with a blender and food processor. 

There is somthing about lemon bars that just makes my tastebuds sing! The are the perfect mixture of tart and sweet. I have never tried baking lemon bars, in fact I often just use my oven as a storage drawer, ha! I may have to give it a go one of these days!!

So lets talk about these bars. The crust is so naturally sweet, thanks to the dates. If your dates are not soft, you will want to soak them in hot water for at least 5 minuets. The cheesecake filling is batter licking good. Soaking your cashews will help soften them up, and in turn give you the creamiest filling. If you do not use agave feel free to sub for any liquid sweetener of your choice (maple syrup, brown rice syrup..). These bars are a healthy spin from your baked lemon bar. Different textures but in my opinion 100x more delicious, and not to mention a ton healthier! The raspberry swirl is so extra.. I know! It really gives these bars such great flavor. If you decide to leave it out don’t worry, the bars are delicious with or without! I hope you give these bars a try!

Print Recipe
5 from 1 vote

No Bake Lemon Raspberry Bars

Cashew based, indulgent, creamy and delicious!! 
Course: Dessert
Servings: 8
Author: Kay Carrera




    • 1 cup raw pecans
    • 1 cup pitted gooey medjool dates 8-10
    • 1/4 cup coconut shreds
    • 1 tbsp coconut oil
    • dash of pink salt


    • 1 cup cashews soaked for 4+ hours, preferable overnight, rinsed and drain before use.
    • 1 cup coconut cream
    • 1/4 cup coconut butter
    • 1 tbsp vanilla extract
    • 1/4 cup fresh squeezed lemon juice
    • zest from 1 lemon
    • 1/4 cup agave

    Raspberry swirl

    • 1 cup raspberries + 1 tbsp water



    • Line a 8" square dish with parchment paper for hassle free removal. Grease it with coconut oil, set aside. 
    • In a food processor, add in all crust ingredients. Process till sticky and doughy. If your dates are dry and mixture is not sticky add water slowly. Press the dough evenly into the bottom of the prepared pan.
    • In a high-powered blender (I use vitamix) combine all of the cheesecake ingredients and blend for about 2-3 minutes, or until the mixture is smooth and creamy.
    • Taste your batter, if needed adjust sweetness/tartness to your desired taste. Pour batter over your prepared crust and smooth the top. Hit against the counter a few times to rid any air bubbles. 

    Raspberry Swirl

    • In your blender place raspberries and water, blend till smooth. 
    • With a spoon place blots of raspberry all over the top. Using a knife or tooth pick, create swirls going back and forth or in circles, whatever your feeling!
    • Place in the freezer to set for at least 3 hours before serving.
    • They can be served frozen, but are best thawed 10-15 minutes before serving. They will store in the freezer sealed for 3 months.