Cookies/Squares, Sweets, Vegan
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Vanilla Coconut Cream Bars on a Date Brownie Base

Starting the week on a healthy note..after I discovered how sinfully good black olive, extra cheese pizza was over the weekend.

These slices are on a date brownie base, filled with vanilla cashew coconut cream, topped with fresh strawberries. Yes, and they’re gluten-free, refined sugar free, and dairy-free!

Inspired by the creative @secretsquirrelfood


Crunch Base:

  • 1 cup dates
  • ¼ cup fresh pineapple
  • ½ cup desiccated coconut
  • 3 tbsp raw cacao powder
  • 1 cup buckinis (I found them from whole foods, but will need to buy from a health food store, most standard grocery stores don’t have these.)1 1/2C whole wheat flour

Coconut Cream Topping:

  • ½ cup cashews (soaked in water overnight)
  • ½ cup coconut milk
  • ½ cup desiccated coconut
  • 2 tbsp maple syrup
  • ½ tsp vanilla bean paste



  1. Add all ingredients except for buckinis into a food processor and blitz until smooth.
  2. Add buckinis to the mixture and mix with hand until well combined.
  3. Line the tray with saran wrap and firmly press into the tray.
  4. Put into the freezer to set while making creme layer.
  5. For the coconut cream, add cashews to a food processor and process for a few minutes.
  6. With the food processor still running, slowly add the coconut milk, maple syrup and vanilla bean paste.
  7. Keep processing until the mixture becomes very smooth and creamy.
  8. Add coconut and pulse to combine.
  9. Pull the walnut fig base out of the freezer and fill with the coconut cashew cream layer.
  10. Put back into the freezer for 2 hours to set. Slice can be kept in the freezer until serving (let defrost for approximately 15 mins for cream to soften).
  11. Decorate with fresh strawberry, slice carefully with a sharp knife and enjoy this delightful treat with your family and friends. Rinsing the knife between cuts helps to keep the cuts neat.



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