These Strawberry Coconut Dream Bars are light, creamy and fresh.
This recipe is super simple to toss together and is a delicious dessert or treat. They are great to have pre-cut in the freezer to have on hand.
The bottom layer is a coconut nut crust and the top layer is a strawberry coconut cream ice cream. They are delicious when taken out of the freezer and let set for about 5-10 minutes before enjoying.
This recipe is vegan, gluten free, dairy free, no-bake, all natural, whole food ingredients.
If you make this recipe or any other from the DAMY Health Blog or The Healthy Rebel App please make sure to use the hashtags #DAMYHealth & #HealthyRebel when sharing your pictures on Facebook, Pinterest and Instagram so I can enjoy your versions of my treats!
Ingredients:
- 1 Cup Pitted Dates
- 1.5 Cup Unsweetened Shredded Coconut
- 1 Cup Raw Cashews
- 2 tsp Vanilla Extract
- 1 Tbsp Coconut Oil
- Dash of Salt
- 1/2 Cup Natural Cashew Butter
- 1/2 Cup Coconut Cream (Pre-refrigerated and separated if needed)
- 2 Tbsp Coconut Oil
- 1.5 tsp Vanilla
- 3 Cups Whole Strawberries (Hulled)
- Juice of 1/2 Lemon
- Zest of 1/2 Lemon
- 10 Drops Liquid Stevia (or 2-3 Tbsp coconut sap, maple syrup or agave)
Directions:
- Using your small food processor bowl and blade blend all strawberry cream filling ingredients until smooth and set aside.
- Using your large food processor bowl and blade process all crust ingredients until dough like consistency with visible chunks of nut.
- Line a 8×8 baking pan or glass dish with parchment paper
- Press crust mixture evenly into baking dish.
- Top with cheesecake filling using a spoon or spatula to make sure the filling is evenly distributed over the crust.
- Cover with saran wrap and freeze overnight.
- When you’re ready to serve remove from the freezer, let set out for 5-10 minutes then cut into squares and serve immediately
- Store in a sealed tight container in the freezer
DAMY Members - 1-2 Slices is a great treat option.
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