Raspberry Rose Coconut Bars

raspberry rose and coconut bars grain-free paleo

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These raspberry rose coconut bars are a refreshing, packed with flavor no-bake treat. This recipe is vegan, gluten-free, paleo, and nut-free.


Base Layer:

Cream Layer:

Optional Topping:


  1. 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.
  2. 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).
  3. 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.