Raspberry Lemon Energy Squares

Raspberry Lemon Energy Squares

A note from Chef Ivan:

“This caffeine-free alternative is a great way to get that extra energy boost. These squares are going to satisfy your sweet tooth while giving you the energy you need to start your day or fuel your workout.”

Looking for a guilt-free dessert that can provide a much-needed energy boost? Try our healthy dessert squares! Not only are they delicious, but they're also energizing and packed with healthy fats. Plus, they contain surprising superfood ingredients that you won't even taste.

Here's why you should give them a try:

  • Cashews are in them: They’re a source of healthy fats which can help lower artery-clogging LDL cholesterol levels. They’re also rich in vitamins and minerals, such as magnesium, which is essential for relaxation and even muscle recovery.
  • Turmeric is in them: This superfood contains a powerful antioxidant and anti-inflammatory. Black pepper enhances the absorption of curcumin and that’s why we’ve added a touch to this recipe.
  • Mushrooms are in them: Another hidden gem of this recipe is energising mushrooms like reishi, cordyceps and lions. Iron Vegan’s Balanced Energy gives your mind & body a healthy boost of energy and helps fight against mental fatigue as well.

This surprisingly good-for-you, sweet treat will have you wanting more. Here’s what you need:

Prep Time

1 hour

Cook Time



14 squares

Raspberry Lemon Energy Squares


Raspberry-lemon filling
• 2 1/2 cups overnight soaked cashews
• 2 scoops Iron Vegan Balanced Energy - Iced Tea Lemonade
• 2 tbsp fresh lemon juice</li><li>6 drops key lime oil
• 1/2 cup coconut oil
• 1/2 cup agave syrup
• 1/4 tsp turmeric
• 1 dash black pepper
• 1 pinch salt
• 1/2 cup raspberries

• 2 cups pumpkin seeds
• 1/2 cup oat flour
• 1 scoop Iron Vegan Athlete&rsquo;s Blend Protein Powder - Chocolate
• 4 tbsp cacao nibs
• 1/4 cup agave syrup
• 1/4 cup coconut oil, melted


1. For the crust, add pumpkin seeds, oat flour, cacao nibs and protein powder to your food processor until finely ground, then add the agave syrup and melted coconut oil.
2. Press crust firmly into the bottom of a 9-inch pan.
3. For the filling, add all ingredients except raspberries to the food processor and process until smooth.
4. Transfer the mixture into a mixing bowl, and gently stir in raspberries.
5. Spread over the chocolate crust, smooth the top and freeze for 3 hours. Slice into squares and serve.

This stores well in the fridge or freezer.

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