Coconut Cream Bars (Vegan, Low Carb, Gluten Free)
These vegan Coconut Cream Bars are creamy, decadent, and a dream to make! Made with nine simple and wholesome ingredients, these no-bake healthy treats are amazing!
Equipment
- 1 Food processor
- 1 Pressure cooker
Ingredients
Main ingredients
- 1½ cups toasted almond slivers Toasting these brings out a nuttier flavor that’s just yum.
- 1 cup toasted unsweetened coconut flakes These add toasty bits on top and in the crust.
- 6 tablespoons maple syrup split up for crust and filling sweetness.
- 5 tablespoons melted coconut oil divided to keep everything rich and smooth.
- ½ teaspoon ground cinnamon to add a warming touch to the crust.
- ½ teaspoon Diamond Crystal kosher salt split to balance sweetness and enhance flavors.
- 1 cup raw cashews soaked. This soak makes them blend silky for that creamy filling.
- 13.5 ounce canned coconut cream or full-fat coconut milk for rich texture and coconut flavor.
- 1 teaspoon vanilla extract giving the whole thing a lovely sweet depth.
Instructions
Instructions
- In your food processor, toss in toasted almond slivers, ½ cup of toasted coconut flakes, 3 tablespoons maple syrup, 2½ tablespoons melted coconut oil, ground cinnamon, and ¼ teaspoon kosher salt. Pulse until it’s crumbly but sticks together when pressed.
- Line an 8x8 inch baking dish with parchment paper. Press this almond mixture firmly into the bottom forming a solid crust layer.
- Next, clean out the processor bowl. Add the soaked cashews, canned coconut cream, remaining 3 tablespoons maple syrup, 2½ tablespoons melted coconut oil, ¼ teaspoon kosher salt, and vanilla extract. Pulse this until it’s super creamy and smooth, scraping down sides as needed to make sure no lumps hang out.
- Pour the creamy coconut mixture evenly over your crust in the baking dish, spreading it nice and smooth.
- Sprinkle the remaining ½ cup toasted coconut flakes across the top of the cream layer for texture and extra coconut bite.
- Now comes the hands-off part. Set your baking dish inside the pressure cooker on a rack or trivet. Add enough water to hit the right broth depth just below the rack but not touching the bars.
- Seal your cooker lid, lock it in place, and heat until you hear the valve hiss loud and clear. Cook at high pressure for the time needed then perform a natural release to keep the cream layer delicate.
Notes
Wrap your bars well in plastic wrap and keep in the fridge for up to 5 days. The chill helps them firm up even more.
If you wanna take them on the go, store them in an airtight container so the fridge air doesn’t dry them out.
You can freeze individual bars wrapped tight in foil and placed in freezer bags for up to a month. Thaw them overnight in the fridge the day before eating.
To revive slightly firm bars after freezing, let them come to room temp for about 30 minutes or heat briefly in a warm place before serving.