Raw Summer Fruits Bars

It may still be spring with the frgrant lilacs blooming and tulips just opening up, but when I am out on my runs lately I am very tempted to run through the sprinklers in people's yards as I feel like the sun is beating down on me.  So, in my mind summer is here.  Not on the calendar, but I am craving those popsicles and ice cream like crazy!  I was thinking about sherbert the other day while I was outdoors feeling like a melted popsicle, and I decided to make a dessert inspired by it.  When I was a kid, we used to buy sherbert in a container with 3 different flavors.  Rainbow Sherbert. It was so pretty and so delicious!  In the spirit of that lovely sherbert, I made these Raw Summer Fruits Bars.  I used a simple coconut butter base with 3 different fruits, strawberry, peach, and lime on a coconut base.

All of the fillings are so delicious that you will have a hard time keeping yourself from eating them just with a spoon before they make it into bar form.  No cracking of young coconuts or dehydration needed for these beautiful little rainbow bars, so you get to enjoy them sooner.  They tasted like sherbert, sweet and summery, but without the chill.  I have been waiting for these ingredients all year, and I am so happy that summer is finally just around the corner!


Raw Summer Fruit 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

Lime Filling:
3/4 cup raw coconut butter (not oil), warmed to liquid
1 Tbsp raw coconut nectar (or your choice liquid raw sweetener)
1 Tbsp organic lime zest
4 Tbsp lime juice
1 tsp pure vanilla extract
2 Tbsp filtered water
1 tsp matcha powder
pinch sea salt

Peach 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 peach puree
1 tsp pure vanilla extract
1 tsp turmeric
pinch sea salt

Strawberry 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 strawberry puree
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 lime filling ingredients in the food processor and process until smooth.  Spread out over the crust layer evenly, and place in the freezer until it is just set.  Rinse out the food processor, then do the same with the peach filling and spread that over the lime.  Then do the same with the strawberry.  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!

4 Comments
  1. June 3, 2014 at 21:03
    Reply

    Want to do for 4th of July so red layer strawberry or cherry puree, blue layer blueberry w vanilla paste and white with just coconut butter? Any suggestions

    • June 3, 2014 at 23:35
      Reply

      That should work just fine, I would just swap the lime for the vanilla and add filtered water in place of the lime juice and zest so it has the same consistency.

  2. Anonymous
    September 15, 2014 at 18:13
    Reply

    Hi Amy, I just wanted to let you know that I made these as a cake for my 4 year old daughter's birthday party this past weekend and they were RAVED about. Thank you for such a delicious and beautiful recipe!

    • September 15, 2014 at 22:46
      Reply

      Yay :)! So happy you made them and you all enjoyed them, and what a perfect B-day recipe. Thank you for letting me know! You are welcome, I am always happy to share recipes.

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