Dairy Free Paleo Raspberry Cream Bars Recipe


Cashew Filling
2 cups soaked cashews to make: soak in hot water for 1 hour until soft.
1/4 cup lemon juice
2 tablespoons coconut oil
3 tablespoons water

1/2 cup raw pecans
1/2 cup soft medjool dates pitted
Raspberry Filling
6 tablespoons raspberry jam you can also use strawberry jam or fresh fruit for a paleo option!

Whipped Cream Topping
1 can full fat coconut milk chilled
1/2 teaspoon vanilla extract
4-6 drops stevia liquid

Top With
pecan pieces
arrowroot flour for powdered sugar effect

  1. Combine the ingredients for the cashew filling in the blender. Use the tamper tool to move the cashews around in the blender to ensure even and thorough combining. Blend until completely smooth.
  2. In a food processor combine the ingredients for the crust and pulse until the mixture breaks down and forms small granulars that stick together.
  3. Line a 8" by 4" pyrex pan with parchment paper. Then add the crust mixture, spread it out evenly in the pan, and then press down.
  4. Evenly spread the cashew filling over the crust and smooth down.
  5. Add the raspberry preserves or fresh fruit in over the cashew filling.
  6. To make the coconut whipped cream take a can of chilled full fat canned coconut milk (I use Thai Kitchen brand) and scrape the solid cream off the top. Put the coconut cream in a bowl with the vanilla and stevia then ship with an electric mixer until smooth.
  7. Top the bars off with whipped coconut cream, cashew pieces, and arrowroot powder for powdered sugar effect.

Original recipe and nutrition information visit: Dairy Free Paleo Raspberry Cream Bars @ paleoglutenfree.com

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