Raw Raspberry Coconut Cashew Frozen Bars (Paleo, Gluten-free, Refined Sugar-free)
These Raw Raspberry Coconut Cashew Frozen Bars are incredible and perfect for summer plus they are free of refined sugar, dairy and more.
Servings: 10 bars
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
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.