With only 9 ingredients, and a few easy steps, these raspberry coconut dream squares are vegan, no-bake, gluten-free, and refined sugar-free.
These Dream Bars though. Like, seriously.
The tart, sweet flavour of raspberries, combined with the creaminess of coconut make for a velvety, light, refreshing, and melt-in-your-mouth delicious creation. Bring these gems to your next get together, or simple enjoy them as a snack, dessert, or fast breakfast (for real).
Aside from being super tasty, they’re loaded with a ton of healthy nutrients. Coconut oil is a nutritional goldmine. I incorporate it in pretty much all of my recipes. It’s high in healthy fats, called medium-chain fatty acids, which help boost metabolism, shut down cravings, and support healthy hair, skin, and nails.
Raspberries contain powerful antioxidants, which are shown to reduce the risk of heart disease, obesity, and certain types of cancer. They’re also high in vitamin C, which is great for immune health (Translation: Less likely to get the cold or flu. Bonus!).
A little tip before you start:
Soak the cashews overnight in a bowl with water or for at least 4-6 hours. Pressed for time? Not to worry, just soak the cashews with boiling water for about an hour. If you miss this step, it just makes for a less creamy and smooth recipe, something I don’t personally recommend.
Also, let the dates soak in hot water for 10 minutes. It just makes the crust-making process a whole lot easier for you 🙂
Now, time to start baking!
Vegan Raspberry Coconut Dream Bars
Prep time: 25 minutes
Set Time: 4-6 hours
Makes: 12 squares
Author: Dr. Renata Taravski, ND
1 1/4 cup of walnuts
2/3 cup of pitted dates
3/4 cup of gluten-free oats
1/4 cup of unsweetened coconut flakes
1 teaspoon of vanilla extract(optional)
1/4 tsp sea salt (optional)
1 1/4 cups of cashews
1 cup of coconut milk (full fat)
1 1/4 cups of raspberries (if frozen make sure they’re defrosted)
1/3 cup of honey (use make syrup or agave if vegan)
1/3 cup of coconut oil
1 teaspoon of vanilla extract (optional)
- Add all the curst ingredients into the food processor and pulse until its evenly blended forming a crumbly sticky paste.
- Now transfer the crust to an 8 X 8 pan and press with your fingers evenly.
- Now add all your filling ingredients to the food processor and blend until evenly combined. Approximately 2-3 minutes. You may need to add more coconut milk if it’s too sticky and not smooth.
- Now transfer the filing onto of the crust and evenly spread the mixture with a spoon.
- Place in the freezer, and let it set for about 4-6 hours, preferably overnight.
- When ready to serve, cut into squares and enjoy!
**Can stay good in freezer for about 1-2 weeks.