Monday, December 30, 2013

Raw Four Layer Cream Bars

Yesterday I wanted to make something
colorful and a bit more challenging than I
am used to.  Luckily, I had everything I
needed to make these delicious bars.  I
enjoy making beautiful food, even if takes
a while.  I have never made bars with more
than one layer, but it was one of the most
fun desserts to make!  These took me a
while to whip up, but these probably
won't take you as long as they did for me.  
I took my time to make these look as pretty
as they taste.  These can be either creamy and smooth or frozen and more solid.  I hope you enjoy them as much as I did.

The Raw Four Layer Cream Bars

Almond Base


  • 15 dates
  • 2 cups soaked almonds
  • 1/4 cup raw almond butter
  • 2 tbsps coconut butter or 2 more tbsps almond butter


1. Soak around 1 + 1/2 cups of almonds for 12 hours or over-night to get two cups.
Soak 15 dates for an hour to soften them or blend them in the blender with a small amount of water when you begin making the crust.


1. Line a 7/11 pan with parchment paper.  If you dont have a 7/11 pan you can use one that's small too.

2. In a food processor, blend the dates until they are small and chunky.  Place the date chunks in a medium sized bowl and set aside.  In the same food processor, blend the almonds until they look thinly minced.  In the same medium sized bowl, add the almonds and the rest of the ingredients and mix with a large spoon. Pour the crust into the pan and place it into the freezer.

Lime Custard


  • 1/4 cup coconut nectar
  • 6 packets stevia powder
  • 3-4 ripe avocados
  • 1/4 cup lime juice
  • 1/4 cup coconut oil


1. In a food processor, blend all of the ingredients together until smooth.  Take the crust out of the freezer and with a spoon, gently spread the lime custard over the top.

2. Place the pan back into the freezer.

Berry Cream


  • 1 cup raw cashew butter
  • 1 cup fresh or frozen red berries
  • 1/4 cup coconut nectar
  • 1/4 cup coconut butter
  • 3/4 tsp vanilla extract


1. In a food processor, blend in everything expect the berries.  Add the berries and blend them until they are mixed in well.  Take the pan out of the freezer and with a spoon, gently spread the berry layer over the top of the lime layer.

2. Place the pan back into the freezer.

Pumpkin seed Chocolate


  • 1/4 cup pumpkin seed butter
  • 3 tbsps coconut oil
  • 3 packets of stevia powder
  • 1 1/2-2 tbsps cacao powder


1. In a small bowl, mix in all of the ingredients until smooth.  Pour the chocolate sauce unto the berry cream layer and spread it over the top with a spoon.

2. Place the pan back into the freezer and wait for 30 minutes for the bars to thicken more.  If you want, you can leave the bars in the freezer for 3-4 hours for a more solid creamy texture.  Serve with berries on top or with your favorite ice cream.

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