If you’re in the mood for a perfectly refreshing, flavorful, and creamy little treat, these no-bake raspberry coconut and rose water bars might be just the thing you’re looking for. These bars come together in a snap, and are jam packed with the perfect balance of creaminess and cakeiness. Besides, raspberry + coconut + rose is the bees knees when it comes to flavor pairings!
I made these little squares while inspired by these blueberry bliss balls and the topping from these coconut cream bars. But I wanted something raspberry-infused, and working with ingredients I had on hand I ended up with these lovely bars.
As soon as my friend tasted them she said you must add rose to these…and she was totally right. The result was a thousand times more special. It took these bars from delicious and summer-y to truly special in an instant. Suddenly these seemed to need a fancy tea party saucer to accompany them somehow :)
And while on the subject of rose water… make sure you use a brand that’s just rose water, and not one with rose oil in it. The one I used (linked to in the recipe) is a pretty good brand, and fairly inexpensive. Some other brands add a myriad of other ingredients, some of which are rose oil and I find the flavor of those to be incredibly strong and soapy — not a flavor I want to taste in dessert :P … True rose water is delicate and mildly-flavored, and adds a beautiful accent to baked goods when used in the correct amount.
One other ingredient in the recipe you might find unusual is the beetroot powder. I used it mostly for color, though of course you’re also adding veggies to your dessert that way and that’s never a bad thing ;). It is optional though. If you do venture out to get some, you can then also use the powder in this lovely chocolate beet cheesecake too, or this beetroot nice cream. Just sayin’, it won’t go to waste in an unconventional kitchen ;)
These raspberry rose coconut bars are a refreshing, packed with flavor no-bake treat. This recipe is vegan, gluten-free, paleo, and nut-free.
- 1 ¼ cup coconut flour
- ⅔ cup fruit-sweetened raspberry jam
- 7 tbsp maple syrup
- 7 tbsp coconut milk or coconut water (or another plant milk)
- ½ – 1 tsp rose water (to taste)
- ¼ tsp salt
- optional: 1 tsp beetroot powder
- 5 tbsp coconut butter (manna)*
- ½ cup coconut milk (or another plant milk of your choice)
- ¼ cup maple syrup
- 1 tsp pure vanilla extract
- ¼ tsp salt
- 3 tbsp raspberry jam
- Crushed edible rose petals and buds
- Process all base layer ingredients in a food processor into a uniform mixture. Allow it to sit for a minute, then transfer into a parchment-line 6″ x 6″ container (or something of a similar size). Press down firmly into an even crust*. Set aside.
- Blend all cream layer ingredients, except jam, into a smooth consistency in a mini blender (I used my Magic Bullet for this). Pour this mixture over the prepared base layer. Swirl in the jam little by little. Sprinkle with rose petals (optional).
- Freeze for 4-5 hours or overnight. Thaw out for 10-15 mins and enjoy. Alternatively can keep these refrigerated for a softer consistency (though the top will be more runny that way). Enjoy!
*Coconut butter / manna is a product made by the blending of shredded coconut (sort of like a nut butter, but from coconut). It’s not the same as coconut oil. A common brand available in stores in North America is Nutiva. You can also make your own at home if you’ve got a good food processor (there are instructions and a video tutorial on how to do that in my book Unconventional Treats).
* I like to cover the top with another sheet of parchment paper and run a flat-bottomed object along the top to smooth out the surface (kind of like ironing), then discard the parchment from the top.
Disclaimer: this recipe contains affiliate links to coconut flour, fruit-sweetened raspberry jam, maple syrup, rose water, salt, beetroot powder, coconut butter, pure vanilla extract, edible rose petals and buds, food processor, Magic Bullet.