Blackberry Coconut Raw Bars
Prep time: 
Cook time: 
Total time: 
  • Base
  • 1½ cup dates
  • ⅓ cup almonds
  • ½ cup coconut flour
  • Blackberry Layer
  • 1 cup cashews, soaked overnight
  • 1 tbsp coconut oil, melted
  • ½ cup agave syrup
  • ½ cup coconut cream, the hardened part when you put a can with coconut milk in the fridge overnight
  • 1½ cup blackberries
  • Coconut layer
  • 1½ cup cashews, soaked overnight
  • 2 tbsp coconut oil, melted
  • 1 tbsp lemon juice
  • ⅔ cup shredded coconut
  • 1½ cup coconut cream
  • 3 tbsp agave syrup
  1. First, soak the cashews for 4 hours or overnight.
  2. For the base, you pulse all the flour and the almonds until a fine grind. Add in the dates and continue mixing until crumbs form and mixture starts to stick. with your hands, scoop out into the bottom of the pan, firmly and evenly. Set in the freezer until you are ready with the filling.
  3. For the filling, rinse and strain the cashews and place them into the food processor. Pulse until fine crumbs form. Add the rest of the ingredients and process on high until a very smooth mixture forms. Scoop the mixture on top of the base and place in the freezer to set for 1 hour.
  4. For the coconut, filling repeat the steps with the coconut filling ingredients.
  5. Scoop the coconut layer over the blackberry layer and again put in the freezer for at least one hour
Recipe by Vanillacrunnch - Lifestyle and Food Blog aus der Schweiz at