Raw Raspberry Coconut Cashew Frozen Bars (Paleo, Gluten-free, Refined Sugar-free) – Christiann Koepke

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.

Layer the bars

  • Freeze for at least 2-3 hours and allow to warm at room temperature for about 20 minutes before slicing and serving.