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.