No Bake Raspberry Coconut Bars (Vegan, Grain Free)

Ingredients

Base Layer

1 1/2 cup almonds
9 large soft Medjool dates *see notes
1/2 teaspoon vanilla extract

Raspberry Coconut Filling

3 cups fresh raspberries
3 cups unsweetened shredded coconut
1/2 cup coconut oil
1/3 cup agave syrup *see notes

Coconut cream Topping

1 cup coconut whipping cream or coconut cream *see notes
1 teaspoon icing sugar

Garnish

Handful pomegranate seeds
Few sprigs thyme

Instructions

Base layer

Line an 8"x 8" pan with parchment paper. Place the almonds into a food processor and processes until it forms a coarse crumb. Add the dates and vanilla extract and process until everything is combined. The mixture should stick together when pressed.
Firmly press the mixture into the lined pan to cover the bottom. Set aside.

Raspberry coconut layer

In a small pot add the raspberries. Heat on medium and mash the raspberries. Cook for about 10 minutes, stirring occasionally until the mixture slightly thickens. You should have roughly 1.5 cups of raspberry puree.
In a mixing bowl add the shredded coconut, agave syrup, coconut oil and cooked raspberries. Mix until combined. The mixture will be quite wet. Spread the mixture on top of the base layer and press firmly and evenly. Set aside.

Coconut whip cream

In a small bowl add the coconut cream. Sift in the icing sugar. Using a hand mixer beat for a few minutes until the cream becomes smooth and fluffy.
Using a spatula spread the coconut cream on top of the raspberry layer and smooth out. I like to lightly score the top with where I want to cut the bars. This makes it easier to know where to place the garnishes. Cut the thyme into small pieces. Place the pomegranate seeds and thyme to form 'roses'.
Place into the fridge for 1.5 -2 hours until it is chilled and firm. Remove from the tin and cut into bars. Wipe your knife after each cut for clean cuts. They will last 3-4 days sealed in the fridge. Enjoy!

Notes

*If your dates are dry/hard soak them in warm water for at least 20 minutes.

*Maple syrup can be substituted but the coconut layer will be darker and not as pink.

*Regular canned coconut cream can be used for the topping or store bought coconut whip cream. I used Cha's Organic Coconut Whipping Cream.

*These bars are quite dense and filling. I cut them into 8 bars but I recommend cutting them into 10 bars or 16 squares for smaller bites. The nutritional information is calculated for 1 bar of 10.

Nutrition