Raw Red White and Blue Layered Berry Bars

This is absolutely my favorite season as far as fruit goes.  I see berries forming on bushes outside when I am out on my walks and runs, so that means the local ones will soon be available, but the organic ones that have been in stores are pretty flavorful and delicious too!  I happened to get my hands on 4 different types of berries last weekend and I though, how appropriate since I am thinking about red, white and blue recipes for the 4th of July.  I had been talking to Eric about a month ago about wanting to make some layered berry bars and this was my chance! 

 These may look like they are tedious to make, but really they are quite simple.  The trick is just making sure your coconut butter is warm and all of your berries are at room temperature so the filling stays smooth.  The fillings are lusciously delicious too.  Black and blueberry, vanilla coconut, and strawberry raspberry.  I couldn't stop sampling as I made them and all of the bowls were licked clean.  The fillings sit atop a simple coconut crust that requires no sprouting or drying but it is still crunchy and delicious.  The organic berries I used in this made these freaking amazing!  I would be proud to serve them at any Fourth of July BBQ!

Raw Red White and Blue Layered Berry Bars 
Makes 12

Crust:
2 cups finely shredded dried coconut
1/3 cup soft medjool dates, pitted
1/4 tsp himalayan salt
2 Tbsp ground flaxseed

Vanilla Filling:
3/4 cup raw coconut butter (not oil), warmed to liquid
1 Tbsp raw coconut nectar (or your choice liquid raw sweetener)
1/4 cup plus 2 Tbsp filtered water
1 tsp pure vanilla extract
pinch sea salt

Blueberry Blackberry Filling:
3/4 cup raw coconut butter (not oil), warmed to liquid
1 Tbsp raw coconut nectar (or your choice of liquid raw sweetener
1/2 cup organic blackberries
1/2 cup organic blueberries
1 Tbsp lemon juice
1 tsp pure vanilla extract
pinch sea salt

Strawberry Raspberry Filling:
3/4 cup raw coconut butter (not oil), warmed to liquid
2 tsp raw coconut nectar (or your choice liquid raw sweetener)
1 tsp pure vanilla extract
1/2 cup organic strawberries
1/2 cup organic raspberries
1 Tbsp lemon juice
1 small chunk raw red beet (for color)
pinch sea salt

For the crust, combine all ingredients in the food processor and process until small crumbs and starting to hold together.  Press into an 8x8 inch pan lined with foil and oiled with coconut oil (for easy removal).  Set aside in the freezer.
Place all of the vanilla filling ingredients in the food processor and process until smooth and set aside in a bowl.  Then do the same with the blackberry blueberry filling and place in a bowl.  Rinse out the blender then do the same with the strawberry raspberry.  Spread the blueberry blackberry filling over the crust, then place in the freezer for about 5-10 minutes until it starts to set on the top.  Spread the vanilla layer over that, then place back in the freezer for 5-10 minutes more until that layer starts to set.  Spread the strawberry raspberry layer over that. Place the bars in the freezer until set, a couple hours, then remove them and cut into 12 bars. Store in the fridge.

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

7 Comments
  1. July 3, 2014 at 14:30
    Reply

    These look amazing! Love your blog!<br /><br />journeysthroughmeadows.com

    • July 4, 2014 at 01:19
      Reply

      Thank you :)!

  2. July 4, 2014 at 06:14
    Reply

    This is brilliant, and I just happen to have all the ingredients on hand! Thanks!

    • July 6, 2014 at 03:30
      Reply

      Thank you :)! Awesome! I hope you try them :)!

  3. Anonymous
    September 4, 2014 at 00:56
    Reply

    So georgeous! Do you think frozen berries thawed to room temperature would work or would they be too moist?

    • September 5, 2014 at 03:18
      Reply

      Yes they would work, but I would drain the liquid.

  4. cathy
    July 2, 2015 at 16:09
    Reply

    I love your site!

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