Red Raspberry Swirl

One of those recreated family favorites that makes me a bit nostalgic!

While most kids wanted cake and ice cream for their birthday, I always requested raspberry swirl. ?? I’m loving having a plant-based option that’s both delicious and packed with good-for-you ingredients.


Plant-Based Red Raspberry Swirl


The original raspberry swirl recipe is full of sugar, whipped cream, egg whites and cream cheese, leaving MUCH to be desired nutritionally. ??? There’s few things I enjoy more than taking a nutritionally void favorite recipe and creating an equally delish creation that works for the the body rather than against it. Talk about a good time!!


Plant Based Red Raspberry Swirl Ingredients



So what will you find in this new-and-improved Red Raspberry Swirl treat??

Here’s a preview of some of the crust ingredients:

  • Rolled oats – Simple, whole grain oats make up the bulk of the crust. This is just one of the fiber-rich crust ingredients.
  • Raw almonds – Choose raw almonds (*affiliate) to avoid added oil and salt.
  • Flaxseed – You can use whole flaxseeds (*affiliate), as you’ll be throwing them into the food processor. If yours is already ground, that works too! Remember, buying whole flaxseeds and grinding it up yourself is your best bet as it goes bad quickly once those healthy fats are exposed to air.
  • Moringa powder – This is totally optional and doesn’t impact the flavor or texture, but offers additional nutrients. Moringa powder (*affiliate) is ground up leaves from a moringa tree. These leaves are known to be rich in antioxidants. Feel free to swap this out for other nutritious powders such as matcha, amla, etc.

A few things worth mentioning in the filling:

  • Coconut yogurt – This gives the filling a nice creamy consistency. Feel free to sub your favorite unsweetened yogurt: soy, almond, oat.. you do you.
  • Cauliflower – Probably not an ingredient you were expecting, but I promise you won’t actually taste the cauliflower. This is the PERFECT filler in this recipe, as it blends into the filling nicely and you don’t even know it’s there! Obvious bonus: you’re having a veggie for dessert (or breakfast, which is a totally acceptable time to eat these babies)!
  • Pitted dates – We love sweetening treats with this whole, unprocessed fruit. Dates (*affiliate) are delicious, affordable and easy to find. Not to mention, they contribute fiber and other nutrients. We’re such date fans that they have their own post -> 20 Plant-Based Recipes made with Dates


Plant-Based Red Raspberry Swirl


We used this Ninja Food Processor (*affiliate) to make this recipe.

Let us know how yours turn out!

Plant-Based Red Raspberry Swirl

An oat-based crust topped with a sweet and creamy swirl of coconut yogurt and raspberries.
4.73 from 11 votes
Print Pin
Course: Dessert, Snack
Cuisine: American
Diet: Vegan, Vegetarian
Keyword: raspberries
Prep Time: 20 minutes
Freeze Time: 1 hour 30 minutes
Servings: 16 squares
Calories: 87kcal


  • Food Processor
  • 9x9 inch pan



  • 5 deglet noor dates pitted
  • 1/4 cup warm water
  • 1 1/4 cups rolled oats or 1 cup oat flour
  • 1/4 cup raw almonds
  • 1/4 cup flaxseeds whole or ground
  • 1/2 tsp cinnamon
  • 1 tsp moringa powder optional


  • 10 deglet noor dates pitted
  • 1 1/4 cup coconut yogurt plain, unsweetened
  • 3/4 cup frozen cauliflower or fresh
  • 1 tsp vanilla extract
  • 1 cup raspberries, divided fresh or thawed



  • Place dates and water in a small bowl or cup. Let soak.
  • Place oats, almond, flax, cinnamon and moringa (if using) in food processor or blender. Blend until no large pieces remain (20-30 seconds). Transfer to a medium bowl.
  • Transfer dates and soaking water to food processor or blender. Blend until smooth, stopping to scrape down sides as needed. Pour over oat mixture. Stir until fully combined.
  • Line 9x9 inch pan with parchment paper. Add oat and date mixture and, using wet hands, press flat to create a thin crust. I press the crust to the edges, but you can leave 1/2 - 1 inch around the edge if you'd like. Set aside.


  • Place dates, yogurt, cauliflower, vanilla and 1/2 cup raspberries in food processor (no need to clean after using this for crust). Blend until smooth (30-60 seconds). Pour over crust and use a spatula to spread evenly. The filling can go to the edge of the crust, or you may leave a small space (1/2 inch) around the edge.
  • Place remaining raspberries in the food processor and pulse 2-3 times, OR simply mash in a small bowl. Drop small dollops throughout the top of the filling and run a knife over the top to create a "swirl." I do this by making lines back-and-forth in one direction and then the other direction.
    This step is optional and skipping this step by simply including all raspberries in filling mixture will result in an equally delicious product.
  • Place flat in the freezer for 60-90 minutes. Slice into squares and enjoy!


To enjoy later, slice after 90 minutes of freeze-time, transfer to a container with a lid and store in the freezer. 
Nutrition information is based on 16 squares, consuming 1 square as a serving. 


Calories: 87kcal | Carbohydrates: 13g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 8mg | Potassium: 133mg | Fiber: 3g | Sugar: 6g | Vitamin A: 337IU | Vitamin C: 7mg | Calcium: 51mg | Iron: 1mg
Did you make this recipe?Tag @whollyplantsblog on Instagram and hashtag it #whollyplants

*We are a participant in affiliate advertising programs designed to provide a means for us to earn fees by linking to affiliated sites. We use the products and ingredients that we link to and recommend them because we believe they are the best choice for you.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating