Raspberry cream bars- Vegan and gluten free

I have been making cream bars for the past three weeks and coming up with this raspberry cream bars variation was the best.

Raspberry cream bars

I am going to keep this post short and sweet. I know there has been a few of you waiting for this recipe. I am sorry but my broken computer has been the culprit of this delayed. Twice this month so far it has crashed. Can you believe that crap? and the darn thing is not even a year old. I think I got a lemon from Mac.

I am obsess with these raspberry cream bars and the later ones I have also made. The coffee cream bars. They are both equally good. I really don’t know which cream bars I would prefer best. Hard to decide.

This is the first time I am using freeze dried raspberries. I pulverized them completely in my food processor, which was very easy and fast to do. You can use any other freezer berries of your choice though.

These are my third type of cream bars I have made this moth. You think I am over doing it with these cream bars? Oh well, I think they are worth it though.

On another note, at last we are getting some decent weather here in Westfield NJ. I am leaving Saturday for TN to stay at our mountain condo that we only get to enjoy 2-3 times per year. I can’t wait because I really need a change of pace and scenery. Our condo is located in Pigeon Forge, TN, which has tons of activities for kids and grow ups. There are natural parks within a few miles distance and tons of trail to hike. Totally my kind of thing.

Anyhow, I leave you with these raspberry cream bars that I hope you like. Let me know if you get to try them.


Raspberry cream bars

Raspberry cream bars

Raspberry cream bars

Raspberry cream bars

Raspberry cream bars

Raspberry cream bars


Raspberry cream bars

Miryam's original recipe

Yield: 16 bars

Total Time: 20 minutes max!



  • 1 cup raw cashews
  • 1 cup dates
  • 1 scoop vanilla protein powder, optional
  • 2 tbsp water, optional, only if the crust doesn't come toghether




Place the crust ingredients in your food processor and pulse until combine or until the mixture is coming together. With a spatula press evenly into the bottom of a 8x8-inch square baking pan previously lined with unbleached parchment paper.

Blend the filling ingredients in the food processor until smooth and spread evenly over the crust. Freeze while you prepare the topping. If solid, melt the coconut in the microwave for 1-2 minutes. In a small bowl mix the topping ingredients and pour over the middle layer making sure to spread it evenly.

Freeze bars until firm. To serve, let the bars thaw at room temperature for 10-15 minutes and cut as desired.

Screen Shot 2014-04-09 at 8.28.53 PM


  1. The filling is just like ice cream :-) Love those freeze-dried raspberries!
    These bars look right up my alley.

  2. I must say this recipe is very exciting! I never thought of pulverizing my freeze-dried raspberries. Now, the possibilites are endless. :)

  3. These look so much like spring, I can hardly take it!! The raspberry flavor must be so bright and happy!

  4. Any suggestions for those of us so do not like coconut flavor but love raspberries? What could I sub for the canned coconut cream?

  5. Can you use frozen raspberries? I am having trouble finding freeze dried raspberries and the powder is super expensive. Do you freeze dry your own?

    • I buy them already dried. I have bought them at trader joes and whole foods. Use fresh if you can find the dry freeze ones. However, the mixture may be a bit harder when you freeze the bars due to the water content but I think they will still be good :-) Thanks for stopping by.

  6. Do you soak your cashews before hand

  7. Can you replace the dates with anything else?

    • I think any dried fruit of your choice would work. I have used prunes before and it was fine. If you see that the mixture is a bit dry just add one tablespoon of a liquid like almond milk or something and I think you should be fine :-)

  8. Do you have any raw, vegan recipes that’s don’t include nuts. Our school has a nut free policy.

  9. Is there anything i can use in substitution for the cashews? I love all your recipes, but can’t make most of them due to nut allergy.

  10. I’m assuming coconut cream is different than canned coconut milk. Could I use the milk somehow? If I use the heavy cream, do you still use 14 oz? This looks great and like something my daughter would let my grandchildren eat.

    • Yes the coconut milk is a bit more liquid like. You can still use the coconut milk but make sure if full fat otherwise it will be very water based and it will not turn out good. You can also use the 14 oz heavy cream if you like too. Thanks for stopping by!

  11. How long do these take to freeze?
    Have you tried them with other low calorie sweeteners such as Stevia or erythritol?

  12. My son has devoured the avocado and banana version of these in 2 days!! However, he won’t wait til they thaw. Is this bad for him and would he benefit from any of the nutrional value in frozen form? Thank you.

  13. Thank you! This is the only way he’ll eat avocado -delish. Love your site. :)

  14. I made these this morning for dessert tonight. I just took a “test bite” and, Oh. My. Goodness. They are beyond great! I did have 2 small issues when making them. 1) I read the ingredients well over 10 just to make sure I had the correct stuff. While pouring my filling on the crust I realized I used coconut MILK, not cream. So I had to freeze it a while before I poured the top layer. 2) I had to double the amount of the top layer to cover it. This is one of those kinda treats that it’s really going to be hard to limit our portion! Thank you so much:)

  15. For how long can I keep them in the freezer? Can I make them two dags ahead?

  16. I can only find 5 ounce cans of coconut cream. Any idea where I can order the larger size?

Leave a Reply

Your email address will not be published. Required fields are marked *