Raspberry Lime Squares

These beautifully layered squares marry the flavors of raspberry and lime for the perfect summer treat. They'll disappear so fast you won't even have to worry about them melting.

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Prep Time
25 min
25 min


  • 2 cups raw unsalted cashews
  • 1 cup raw unsalted almonds
  • 1/2 cup pitted Medjool dates
  • 1/2 cup unsweetened shredded coconut
  • 1/8 tsp sea salt
  • Zest and juice of 1 lime, divided
  • 6 tbsp coconut oil, melted
  • 2 tbsp pure maple syrup
  • 1/2 tsp pure vanilla extract
  • 1½ cups raspberries, divided


  • Frozen can be substituted; (thaw completely and drain first.)


  1. Place cashews in a bowl and cover with water. Soak in the refrigerator for at least 3 hours. Drain and rinse.
  2. Prepare base: To a food processor or high-powered blender, add almonds, dates, coconut and salt. Pulse until crumbly and slightly chunky, 15 to 30 seconds. If needed, add 2 to 4 tsp water and process until it holds together when rolled into a ball. Press into an 8 x 8-inch baking pan. Chill in freezer.
  3. Meanwhile, prepare filling: In processor or blender, place cashews, lime juice, coconut oil, maple syrup and vanilla; process until very smooth.
  4. Remove chilled base from freezer and top with two-thirds of filling in an even layer. Add 1 cup raspberries to remaining filling in processor or blender and process until smooth. Pour over filling and top with lime zest; cover and freeze until solid, about 5 hours.
  5. Cut into 16 squares and garnish with remaining ½ cup raspberries. Store bars in freezer. Thaw in refrigerator for 2 hours or at room temperature for 20 minutes before eating.

Nutrition Information

  • Serving Size 1 square
  • Calories 218
  • Carbohydrate Content 14 g
  • Cholesterol Content 0 mg
  • Fat Content 17.5 g
  • Fiber Content 3 g
  • Protein Content 5 g
  • Saturated Fat Content 7 g
  • Sodium Content 18 mg
  • Sugar Content 7 g
  • Monounsaturated Fat Content 7 g
  • Polyunsaturated Fat Content 2 g