Recently, one of my dearest friends made the transition to a paleo lifestyle and while she feels a million times better than she did before going paleo – she has admitted to me that the transition has been hard on her and her sweet tooth sometimes can be a bit relentless. That’s where my Paleo Raspberry Coconut Bars come in! They satisfy a sweet tooth craving in an instant with zero baking and minimal kitchen know-how!
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Let’s talk about the layers on these bars shall we?
The crumbly crust || I love how the crust of the bars slightly snap in between your teeth when you take a bite – it’s crunchy and crisp without baking at all, which always seems to blow my mind a bit! The crust is also a protein packed powerhouse thanks to all of the nuts it contains! All together the crust combines raw cashews, roasted macadamias, and a nut flour blend that contains almond, coconut, walnuts, and pecans.
The luscious filling || The tropical vibe that happens when you combine cashews and coconut is spectacular isn’t it? This filling blends for almost 5 minutes which creates a smooth silky layer that sets up perfectly in the fridge!
The raw raspberry topper || While the thought of making REAL DEAL raspberry jam overwhelms me a bit, raw raspberry jam is so easy to make it is honestly a little bit silly! That said, its sweet tart flavor is the perfect topper for that luscious coconut filling.
These Paleo Raspberry Coconut Bars are really hard to beat when it comes to no-bake desserts!
But, when I created this recipe I was also inspired to create a version inspired by my childhood love of creamsicles! The Paleo Coconut and Orange Creamsicle Tart pictured below is just as simple to make as the Paleo Raspberry Coconut Bars are, but it feels a bit more festive for when you have company coming over or are celebrating the holidays.
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- Coconut oil or spray for greasing pan
- ½ cup Pamela’s Nut Flour Blend
- ¼ cup raw cashews
- ¼ cup roasted, salted macadamia nuts
- 1 cup desiccated/shredded unsweetened coconut
- 2 tablespoons melted coconut oil
- 1 tablespoon honey
- pinch of coarse kosher salt
- 1 cup raw cashews, soaked overnight or for 30 minutes in boiling water, drained and rinsed
- 1 cup full fat coconut milk
- ½ cup melted coconut oil
- ¼ cup honey
- 1 cup fresh raspberries
- 1 tablespoon chia seeds
- 1 teaspoon maple syrup
TO MAKE THE CRUST: Lightly spray a 11x7x1-inch tart pan with a removable base with coconut oil, set aside. Place the Pamela’s Paleo Nut Flour Blend the cashews, macadamia nuts, coconut, coconut oil, honey, and salt in a food processor fitted with the “S” blade until smooth. Press the mixture into the bottom of the prepared tart pan. Refrigerate for 20 minutes.
TO MAKE THE FILLING: Place the soaked and drained cashews, coconut milk, coconut oil, and honey into the food processor and process for 3-4 minutes until creamy and smooth. Pour the coconut filling over the crust, smooth the top, and refrigerate for 40 minutes.
TO MAKE THE JAM: Place the raspberries in a bowl and mash with a fork until they are smooth and have reeks all of their juices. Add the chia seeds and maple syrup, stir to combine, then set aside for 10 minutes, stirring occasionally. Once the chia jam has started to thicken up pour 1/2 cup of the jam over the cooled tart. Spread in an even layer then refrigerate for 2 hours or until set. Cut into bars or squares and refrigerate until ready to serve.
Keywords: Paleo, Raspberry, Coconut