Meet Allie.

Allie Mason Hoffberg is the founder of The Health Mason®, LLC., a
website aimed at empowering women to live healthier, more nutritious, and well-balanced lives. Allie is a certified Integrative Nutrition Health Coach, blogger, and recipe developer, who believes that eating "clean" doesn't need to be difficult or depriving. It is all about balance. Her passion for health and wellness fuels her drive to find simple solutions to eating well, and live a life based on holistic foundations.

Raspberry Lime Vegan Squares

Raspberry Lime Vegan Squares

I was inspired to make these squares, after a craving for raspberry sorbet. I made a lemon version of these bars last summer that were SO good, I wanted to try a different flavor. The base of this recipe is mostly the same as the lemon one, but tweaked slightly (different citrus, addition of raspberries, etc.). I think they are just as delicious, and really hope you enjoy them! Plus they’re SO GORGEOUS, what’s not to love?!

Ingredients:

For the Crust:

  • 1 cup oats (mine are gluten-free from Trader Joe's)

  • 1/4 cup almond flour 

  • 4 tablespoons coconut oil (melted)

  • 1 teaspoon cinnamon

  • 3 tablespoons coconut sugar

  • Pinch of salt

For the Lime Layer:

  • 1 cup soaked cashews* (rinse and strain off liquid, soak for 6 hours in room temp water)

  • 1/2 cup fresh lime juice (approximately 2-3 limes)

  • 2 tablespoons maple syrup

  • 2 tablespoons coconut oil (melted)

  • 2 tablespoons coconut butter or coconut cream (from a can)

  • Zest from one lime (approximately 1 teaspoon)

  • Pinch of salt

For the Raspberry Layer:

  • 1 cup soaked cashews* (rinse and strain off liquid)

  • 1 tablespoon fresh lime juice

  • 2 tablespoons maple syrup

  • 2 tablespoons coconut oil (melted)

  • 1/2 cup raspberry puree (to puree raspberries, add 6oz carton to fine mesh strainer, and place a bowl underneath. Using a metal spoon, scrape and press the flesh of the raspberries into the strainer, forcing the juice and some fiber into the bowl. This will separate the seeds from the flesh and juice, leaving you a smoother result)

  • 1/2 cup freeze-dried raspberries (I purchase mine at Trader Joes)

  • 1 teaspoon vanilla extract

  • Pinch of salt

Preparation:

For The Crust

  1. Preheat your oven to 350F. 

  2. In a food processor combine oats, almond flour, melted coconut oil, cinnamon, coconut sugar and salt and pulse until clumps start to form. This mixture won't be sticky, but should be able to hold together somewhat when you gather pieces with your hands.

  3. In a parchment-lined loaf tin, add your crust mixture and flatten with the back of a spoon or spatula. Spread the mixture as evenly as possible. Pack the mix down flat with the spatula. 

  4. Bake the crust at 350 for 20 minutes. It will develop a slight golden hue, but shouldn't change color too much. Set aside.

For the Filling :

  1. The filling is best made with a high speed blender like a Vitamix, but if you don't have one you can try using a regular blender or food processor. It will just require more time/scraping down the sides. 

  2. In two sections (lime layer first, then raspberry), add all of the ingredients to your blender and blend until a smooth consistency has formed. The mixture should not be gritty or chunky, if it looks this way, continue blending. You may need to stir the mixture or use your tamper to get it going initially. It should blend smooth after a few minutes.

  3. Add the lime layer to your loaf tin and spread evenly across the oat crust. I jiggle the loaf tin around to make sure the layers are flat. Place in freezer until raspberry layer is ready.

  4. Repeat steps 2 and 3 for raspberry filling

  5. Freeze for 3 hours until layers are set before cutting. Once frozen, you can slice the squares however large you like. I keep mine in the freezer, and remove them 10 minutes before I want to eat. I like them semi-frozen, like an ice cream bar!


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