Berry Cream Bars

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  • 5 dates pitted
  • 1 cup almond butter (or other favorite nut butter)
  • 3⁄4 cup unsweetened shredded coconut
  • 2 tbsp pure maple syrup
  • 1 tsp vanilla extract
  • pinch sea salt


  • 14 ounces full-fat coconut milk (placed in refrigerator for at least 4 hours), divided
  • 1 cup berries fresh or frozen
  • 2 tbsp pure maple syrup divided
  • 1 tsp lemon juice
  • 1 tsp vanilla extract
  • Place the pitted dates in a food processor and pulse to break down into pieces. Add the almond butter, coconut, maple syrup, vanilla extract and salt and pulse to blend until ingredients are well combined.
  • Line a loaf pan with parchment paper and add the almond butter mixture. Press down until even and flat. Place in the freezer.
  • Take the can of coconut milk out of the fridge, scoop out all of the coconut cream at the top and set aside in a bowl. Keep in the fridge.
  • Use 2 tsp of the coconut milk/ water at the bottom of the can and place into a small saucepan over medium heat. Add the berries, 1 tbsp of maple syrup, and lemon juice and stir together. Let simmer for 2-3 minutes. Let cool.
  • Take the coconut cream out of the fridge and whisk in 1 tablespoon of maple syrup and vanilla.
  • Take the crust out of the freezer and spread the coconut cream mixture on top of the crust, then the berry mixture evenly over that.
  • Place in the freezer for 1-2 hours before serving to firm up a bit.
These are goooood. An adaptation from the ever popular blogger PaleOMG. This recipe looks a bit tedious but it’s actually quite easy.
Make ahead tip: This recipe is a perfect one to make in advance. Make just the crust or the entire recipe ahead of time and store covered in the fridge for up to 4 days.