Raspberry Coconut Freezer Bars
4.8(658 ratings)These bars keep in the freezer for weeks, ready for whenever a small cold treat is needed. The base is a simple press-in mix of shredded coconut and dates, while the topping blends frozen raspberries into cashew cream. Pressing a few whole berries into the surface before freezing gives each bar a pretty, rustic finish.
- Hands-on
- 25 min
- Freeze
- 6 hr
- Total
- 6 hr 25 min
- Serves
- 12
- Level
- Moderate
Method
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Step 1: Process the shredded coconut, dates, 1 tablespoon of coconut oil and salt until the mixture sticks together when squeezed.
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Step 2: Press firmly and evenly into a parchment-lined 8-inch square tin, then freeze while you make the topping.
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Step 3: Blend the cashews, raspberries, coconut nectar, 1/4 cup coconut oil and lemon juice until completely smooth and bright pink.
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Step 4: Pour over the base, smooth the top and press a scattering of frozen raspberries lightly into the surface.
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Step 5: Freeze for at least six hours, then lift out and cut into 12 bars with a hot knife. Store layered with parchment.
Same technique, different aisle
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