Hi friends! I’m currently up late wrapping up this post as I’m working this week in San Francisco! I’ve had an incredible time adventuring through the city. If you’re reading this straight away, you can see more of my exploring on IG stories, and more to come also in the next several days.
Excited to share this recipe for raw raspberry coconut cashew frozen bars! They’re all kinds of amazing, and can you believe it – also gluten free, refined sugar free, dairy free, and paleo to name a few. You might be thinking, how can these be so beautiful and vibrant and still taste like dessert??
Here’s the deal – I’m continually moving towards developing recipes that are not only incredibly delicious but also make you feel great. Over the last year or two, I’ve consumed less and less white sugar, using alternative sweeteners like dates, pure maple syrup, etc… In my testing, I’ve found that using purer ingredients results in not only feeling better (like skipping the sugar rush and crash!), but the taste is much richer and enjoyable. So why not?
And secret — the final layer isn’t just raspberry, but beets as well! Can’t taste the beets, but they add a great healthy addition plus make the color super vibrant.
Love to see your weekend cooking over on social through the hashtag #ckweekends! Enjoy this week’s recipe, and I’d love to hear what you think : ) .
Thanks so much to all who contributed to this week’s recipe! Your ideas were so inspiring! In case you missed the conversation, you can see our creative chats here in a recent post on social media.
@essentiallylivingbysierraI
@tonylemonade
@portlandsampler
@_elisewillson
@marielam84
@crustpiespt
@bradytuazon
Raw Raspberry Coconut Cashew Frozen Bars (Paleo, Gluten-free, Refined Sugar-free)
Ingredients
Hazelnut Crust
- 201 g 1 ½ cups hazelnuts, raw
- 2 tablespoons buckwheat flour
- ¼ teaspoon salt
- 3 medjool dates pitted
- 52 g ¼ cup coconut oil, melted
- 3 tablespoons honey warmed
Cashew Coconut Cream
- 175 g soaked, drained weight (1 cup) raw cashews
- 78 g 1/3 cup coconut cream (only thick layer on top)
- 25 g 1/4 cup unsweetened shredded coconut
- 32 g 2 tablespoons pure maple syrup
- 1 1/2 teaspoons water
- ½ teaspoon vanilla
- ½ teaspoon lime juice
- pinch salt
Beet & Raspberry Purée
- Tip : double this recipe! Add to almond milk pour on ice cream or over yogurt- so delicious
- 290 g 2 cups fresh raspberries
- 135 g 2 small beets, raw, peeled and coarsely chopped or grated (depending on the strength of your blender)
- 78 g ⅓ cup coconut cream (only thick layer on top)
- 4 medjool dates pitted
- 2 tablespoons coconut oil melted
- 3 g 2 teaspoons lime juice
Additional:
- Pistachios chopped (optional)
- 145 g 1 cup fresh raspberries
Instructions
Prepare the crust - layer 1
- Line an 8” pie or tart pan with parchment paper.
- In a food processor, combine the first 4 ingredients and pulse until the nuts are finely chopped.
- In a small bowl, melt coconut oil in microwave. Add honey and stir to combine.
- Slowly pour into food processor to coat mixture, pulsing as you pour. The mixture should start to stick together. Set aside.
Prepare the cashew coconut cream- layer 2
- Soak cashews in filtered water for 2-4 hours. Drain.
- In a blender, combine all ingredients. Puree until smooth. Set aside.
Prepare the beet and raspberry puree- layer 4
- Soak cashews in filtered water for 2-4 hours. Drain.
- In a blender, combine all ingredients. Puree until smooth. Set aside.
Layer the bars
- Press crust into pan
- Spread cream
- Layer raspberries
- Spread puree
- Freeze for at least 2-3 hours and allow to warm at room temperature for about 20 minutes before slicing and serving.
