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As you may know, my second cookbook (which was a collaboration with an awesome Mediterranean Diet recipe developer) was published this past January, and I’m so proud of all the low-carb and keto-friendly vegan recipes I contributed to it. I love sharing everything I work on with all of you, so I thought I’d post this no-bake vegan keto white chocolate raspberry bar recipe for some summer recipe inspiration!
What I love about no-bake desserts is that they’re pretty adaptable for your own tastes because the ratios of ingredients are far less important than in traditional baking. I often make these bars with chocolate protein powder instead of vanilla. I also like to switch out the raspberries for strawberries on occasion. While I use cacao butter for the white chocolate flavor, you could also use coconut oil if that’s all you have on hand (see Notes below).
If you’ve never used freeze-dried fruit before, don’t be intimidated! It’s a really easy way to keep fruit around without it going bad, especially if you are really sensitive to sugar and carbohydrates and don’t want to risk having a bunch of fresh fruit go bad. You could also use fresh fruit here, but keep in mind there will be a little extra moisture, so you’ll have to compensate by reducing the nondairy milk.
These bars are coconut-free, peanut-free and soy-free as written, and if you use a different type of nondairy cream cheese, they can be nut-free as well.
Notes on Making Vegan Keto No-Bake White Chocolate Raspberry Bars
- If you use coconut oil in place of the cacao butter, keep in mind that the bars will soften at a much lower temperature, so they will need to be stored in the freezer to remain firm.
- The nondairy cream cheese that I use is a nut-based cream cheese from Miyoko’s Creamery. I also like the one from Kite Hill, though, or any nondairy cream cheese option will work here.
- I use a plant-based protein powder that is already sweetened. If you are using an unsweetened protein powder, you will want to add a sweetener to taste.
- Because this recipe relies pretty heavily on protein powder, make sure it’s one you like first! If you don’t like the protein powder you’re using, you won’t like this recipe.
- To calculate net carbs – subtract the grams of fiber and sugar alcohols (if applicable) from the total grams of carbohydrates in the recipe.
- While I strive to provide accurate nutrition information, there are variations across brands and types of ingredients. So, if you’re using other brands than those mentioned, your macros may be different. All nutrition info is calculated from the USDA values for each ingredient, unless a brand is specifically mentioned (or no generic listing is available), and are for information purposes only!
Vegan Keto No-Bake White Chocolate Raspberry Bars
- 1/2 cup cacao butter (112g)
- 1/2 cup nondairy cream cheese (128g), softened
- 1/2 cup vanilla protein powder (60g)
- 1/2 cup freeze-dried raspberries (10g)
- melted sugar-free chocolate for drizzling
- additional freeze-dried raspberries
- Line a 9 by 5-inch (23 by 12.75-cm) loaf pan with parchment paper.
- In a medium bowl set over a saucepan of simmering water (or the top part of a double boiler), melt the cacao butter, then remove from the heat. Add the cream cheese and protein powder and stir until a thick, somewhat crumbly "dough" forms. Stir or knead until the dough is uniform.
- Stir in the raspberries, breaking them up with the spoon so that the pieces are evenly distributed.
- Press the dough into the lined loaf pan. Refrigerate for at least 2 hours, until firm. Slice into 8 bars. garnish as desired, and serve.