The Best White Chocolate, Lemon & Raspberry Bars (Gluten Free, Vegan)

Prep: 75 minutesCook: 0 minutesTotal: 75 minutes
Yield: 4Categories: Desserts, Snacks
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These no bake lemon and raspberry bars are so delicious and really do just melt in your mouth. They are packed full of fresh, summery flavours and the tart lemon and raspberry works really well with the sweetness of the white chocolate making these a firm favourite in my household.

If desired, you could add additional chunks of white chocolate to the dough itself for added sweetness or opt to only add the freeze dried raspberries to the top of the bars. I usually use individual silicone moulds specifically for brownies or granola bars when I make these, however, a brownie tray would work just as well if it is all you have. Just line it with parchment paper and use a sharp knife to slice into bars.

I have noted the preparation time to be 75 minutes which may seem excessive, however, please keep in mind this includes the time needed for the bars to set. Keep in mind that these do need to be kept cold or they will begin to lose their shape slightly. I usually store these in the freezer and just allow them a few minutes to thaw out before eating.

Having said that, they do travel well but it is best to keep them in a tupperware container rather than individually wrapped so they don’t get squashed! The longer they are out of the freezer, the less firm they will become!

If you like these lemon and raspberry bars and are looking for more on the go bar recipes you may also enjoy my no bake White Chocolate & Lemon Oat Bars or my Banana Bread Breakfast Bars which you can find here. Alternatively, for another no bake snack using freeze dried raspberries why not give my Raspberry & Coconut Truffles a go.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x


  • 100g 1 cup almond flour
  • 75g 1/4 cup pitted dates
  • 50g 1/3 cup dairy free white chocolate
  • 50ml 1/4 cup coconut oil (melted)
  • 25g 1/4 cup desiccated coconut
  • 1 handful freeze dried raspberries
  • 1/2 lemon


  1. Add the almond flour, dates, desiccated coconut, coconut oil and the juice and zest of half a lemon to a food processor or blender and blitz until well combined. You may have to stop and scrape down the sides a few times during the process
  2. Once a sticky, dough like consistency has formed scrape the mixture out of the blender and add half of the raspberries. Mix well so they are evenly distributed throughout the mixture
  3. Roughly divide the mixture into four and press them into individual silicone moulds using the back of a spoon to tightly pack the mixture down
  4. Using a Bain- Marie, melt the chocolate before drizzling it evenly over the top of the bars
  5. Top with the remaining freeze dried raspberries and additional lemon zest if desired
  6. Place in the freezer to set for a minimum of one hour


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