These Coconut Berry Bliss Bars are like little strawberry pillows of coconut goodness.
Strawberries and coconut just work together. Like the tropical little friends they are. I was inspired to make something girly and pink for Mother’s Day this weekend and coconut seemed fitting because it’s my mom’s favorite.
These are a special treat and I used coconut oil as sparingly as I could for anyone who tries to minimize their intake of oil like me! The oil really helps to hold everything together and is hard to do without in frozen dessert bars like these unless you don’t care if they melt all over and don’t stay together. I don’t like to use oil – at all – ever! At least not anymore so it wasn’t easy for me to dig out my coconut oil… but since I rarely use it, I figured it’s for a special occasion, celebrating our momma’s and it’s alright.
Plus, they taste heavenly and they’re pink ♥ which makes everything better.
Anyone will loooove these delish dessert squares and they’re super simple to make! Blend up the crust and then the filling in the food processor and freeze until firm. So easy and beautiful too!
Coconut Berry Bliss Bars
- Prep Time: 15
- Total Time: 120
Ingredients
Crust
- 1 cup gooey, soft medjool dates, about 10 (soak in warm water for 20 minutes if not soft)
- 3/4 cup gluten free rolled oats
- 1/2 cup pecans (or walnuts/almonds)
- 1 tablespoon coconut oil, melted
- 2 tablespoons water
Strawberry Coconut Filling
- 1 cup unsweetened shredded coconut/coconut flakes
- 1 cup fresh, sliced strawberries
- 2 teaspoons vanilla extract
- 1 tablespoon maple syrup
- 1 1/2 tablespoons coconut oil, melted
Instructions
- In a food processor, combine all ingredients for the crust and blend well, until it forms into a ball. Transfer mixture to a loaf pan and pat down until even. Set aside.
- Rinse out the food processor and combine all ingredients for the strawberry coconut filling. Blend until smooth! Pour over the crust, spread it out evenly. Top with strawberries (optional).
- Freeze for 1.5 hours or longer, until firm. Cut into squares.
- Enjoy!
Notes
- Store in the freezer.
To all the momma’s out there,
Looks and sounds great! We don’t have fresh strawberries until summer and we’re a long way from that (today is only March). Could I use frozen strawberries?
Either way, thanks for your recipes. I am very new to a plant based diet. I only started a month and a half ago with my sister.
I made these this morning for a girls’ vegan beauty party and it was a hit! Thanks for the dreamy recipe. I will post them on Instagram soon and tag you 🙂 Have a wonderful night.
Love!
Made these for my sister and nieces who usually make fun of my “vegan food ” and they loved them!!
Yay so happy to hear this Michelle! My mom is not vegan and loved them as well as my little brother 🙂
What size pan did you use? Is it necessary to freeze or would refrigerating be enough? Can’t wait to try these – LOVE the pink color <3
-Arie
Hi Arie, I used a 9″x5″ loaf pan. I haven’t tried refrigerating them, only freezing them, but I think it would be okay, although they may be more likely to fall apart. I would have to test it out!
After you called them ‘pillowy’ on IG I popped right on over here to find out more about these beautiful bars! That texture looks amazing, and I love the light pink color <3
Haha pillowy is such a yummy word! Thanks for popping over 🙂