Coconut Cranberry Cloud Bars

IMG_7363Dairy free desserts are simple enough in baking, but when you want a creamy bar or a rich cheesecake, it’s tough to find the right dairy substitute. This year, I’ve been experimenting with some natural and raw desserts, and came across a delicious recipe for a chocolate mousse cake. It was a hit, and you’d never guess what it was made of: creamed cashews.IMG_7366I’m obsessed. This almost didn’t make it to the pan, and I would’ve eaten it with a spoon if I could’ve. Soaking the cashews makes them easier to blend, and they make a great creamy base for a dessert bar. Add a little vanilla and a touch of sweetener and you’re set to go! I decided to sprinkle some cacao nibs on top, because they’re high in antioxidants, magnesium and fibre. Then, I found a bulk food store that carried apple juice sweetened dried cranberries. They add tartness and a burst of flavour.

And best of all, no oven or cooking required, just a food processor and a bit of freezer space.IMG_7367

Coconut Cranberry Cloud Bars
Yields 12
Creamy, coconut cream bars with cranberry, cocao nibs and shredded coconut.
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Total Time
3 hr
Total Time
3 hr
For the base
  1. 1 cup nuts (I used almonds and hazelnuts)
  2. 1/2 cup pitted dates
  3. 1/2 cup melted coconut oil
For the cream
  1. 1/2 cup coconut milk
  2. 1/4 cup coconut cream
  3. 1 1/2 cashews, soaked in water for at least 2 hours
  4. 1 cup pitted dates
  5. 1 tbsp maca or lucuma powder
  6. 1/2 cup melted coconut oil
  7. 1 tbsp vanilla
For the top
  1. 1/2 cup cacao nibs
  2. 3/4 cup dried cranberries (preferably sweetened with juice)
  3. 1/4 cup shredded coconut
For the base
  1. Line a small loaf pan with plastic wrap.
  2. In a food processor, combine all the base ingredients until they are a fine crumble.
  3. Press the mix into the pan with a spatula and place in the freezer.
For the cream
  1. Combine the ingredients in a food processor until smooth.
  2. Pour over the base and smooth the top.
For the top
  1. Sprinkle the ingredients on top of the cream and press down slightly.
  2. Freeze for at least 2 hours before cutting into 1" squares and serving chilled.
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