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Banana Coconut Cream Bars (v, gf, df)

If there was ever a time we deserved a little treat, it would be now. Settling into #quarantinelife has been interesting, but we are finding lots of new ways to find joy and stay sane. One of those things has been trying and creating new recipes like this!


With extra free time at home, here are some other recipes from our blog you may want to give a try: plant-based lasagna, salmon burgers, cucumber chickpea salad


We are going to do a whole post on the positive things we've discovered during this unprecedented time, but for now we're just going to leave this recipe here. It's super easy, and they are great to just keep in the fridge for a daily treat :)



1 C walnuts

1/2 C gluten free oats

2 Tbsp coconut nectar (or maple)

1/4 C shredded unsweetened coconut

a few shakes of cinnamon


1 1/2 C shredded unsweetened coconut

1 C cashews (soaked in water for ~30 min then drained)

2 Tbsp coconut nectar (or maple)

3 Tbsp coconut oil

2 Tbsp coconut milk

1 frozen banana (fresh will work too)

1 tsp vanilla extract


1. Blend ingredients for the crust in a high quality blender (like Vitamix) or food processor.

2. Press the crust into the bottom of a loaf pan.

3. Blend ingredients for the filling, then spread evenly over the crust.

4. Freeze until set, for about 30 min- 1 hour.

5. Cut into 10 squares then store in the fridge to maintain the perfect consistency and enjoy all week long!

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