Featured

Sea Salt Dark Chocolate Coconut Bars (Vegan, Gluten Free)

These dark chocolate coconut bars taste like an even better version of Mounds candies. Only six ingredients and sweetened with maple syrup!

Chocolate coconut bars - Daisybeet

What was your favorite candy growing up? I always hoarded away Milky Ways, Snickers, and Mounds bars after trick or treating. I love coconut in desserts, so I wanted to make a less processed version of one of my favorite candies. Enter these dark chocolate coconut bars with sea salt!

This dark chocolate coconut bar recipe is super easy to make. You’ll need just six simple, whole food ingredients and a food processor to get these on the table. If you love coconut as much as I do, put these on your to-do list!

Chocolate coconut bars - Daisybeet

How to make homemade dark chocolate coconut bars

  • Combine unsweetened shredded coconut, coconut oil, vanilla extract, and maple syrup in a food processor and blend until combined.
  • Press into a loaf pan into a single even layer.
  • Refrigerate for 20 minutes.
  • Melt dark chocolate chips.
  • Pour melted chocolate over bars and sprinkle with sea salt.
  • Refrigerate again until solid, and cut into squares.
Chocolate coconut bars - Daisybeet

Why you’ll love these dark chocolate coconut bars

  • Simple to make. Just throw a few ingredients in a food processor, refrigerate, and top with melted chocolate and sea salt.
  • Coconut flavor x2. These bars incorporate unsweetened shredded coconut and coconut oil to maximize that coconut flavor.
  • Less processed than store bought candy. These bars are made with whole food ingredients, and just lightly sweetened with maple syrup. No processed sugar + lower in sugar than candy you’d buy at the store!
  • Easy to store. You can store these bars in the fridge for about a month, and in the freezer for even longer! I love having a stash of treats when I’m craving something sweet.
Chocolate coconut bars - Daisybeet

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Sea Salt Dark Chocolate Coconut Bars (Vegan, Gluten Free)

  • Author: Alex
  • Prep Time: 10 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 16 squares 1x
  • Category: dessert
  • Method: no bake

Description

These dark chocolate coconut bars taste like an even better version of Mounds candies. Only six ingredients and sweetened with maple syrup!


Scale

Ingredients


Instructions

  1. Combine coconut, maple syrup, coconut oil, and vanilla extract in food processor. Blend until well combined into a thick, grainy paste.
  2. Line a loaf pan with parchment paper, and press down coconut mixture into the pan in an even layer.
  3. Refrigerate for 20-30 minutes.
  4. Melt chocolate chips. 
  5. Remove coconut layer from fridge, and pour melted chocolate over it. Spread into an even layer, and sprinkle with sea salt.
  6. Place back in the fridge for another 30 minutes, or until chocolate has completely hardened.
  7. Cut into into 16 squares.


Notes

  • Store in an airtight container in the fridge or freezer.

Keywords: chocolate coconut bars, vegan, gluten free, healthy dessert

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Disclosure: Some of the links in this post are affiliate links, which help keep Daisybeet running. I truly love all the brands I link to, and use them frequently in my daily life!

Featured

Healthy Peach Blueberry Crisp (Vegan, Gluten Free)

This peach blueberry crisp is vegan, gluten-free, and sweetened only with maple syrup, but it is the most delicious summertime dessert everyone will love!

healthy peach blueberry crisp with vanilla ice cream

Cobblers, crisps, and crumbles are some of my absolute favorite desserts, especially in the summertime! The combination of sweet warm fruit, crunchy cinnamon-y topping, and cold vanilla ice cream is just irresistible.

My family makes this cobbler multiple times a summer, and I wanted to create a similar recipe that my people with dietary restrictions could enjoy! This final recipe is a peach blueberry crisp instead of a cobbler, but I promise it is just as satisfying.

serving of healthy peach blueberry crisp

What’s the difference between peach blueberry crisp, crumble, and cobbler?

I had to look this one up myself as I was naming this recipe, and thought it interesting to share! These three desserts all have a similar base of warm baked fruit, but the difference is in the topping.

  • A crisp topping contains oats, in addition to other ingredients like cinnamon, flour, butter, and sugar.
  • A crumble topping is very similar to a crisp topping, except it doesn’t have usually oats. Crumbles have a streusel-like topping made of mostly flour, sugar, and butter.
  • A cobbler is the least similar of the three. To make cobbler, you drop biscuits onto the fruit before baking it.

Which one is your favorite? Crisp, crumble, or cobbler?

Ingredients in this Peach Blueberry Crisp

This recipe is so easy to make, and only uses ten plant-based, gluten free ingredients! You probably already have a lot of these ingredients in your pantry.

peach blueberry crisp fruit ingredients

If you love this recipe, you may also like

healthy peach blueberry crisp

Let me know if you love this recipe by leaving a comment or rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!

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Healthy Peach Blueberry Crisp (Vegan, Gluten Free)

  • Author: Alex
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Category: dessert

Description

  • This peach blueberry crisp is vegan, gluten-free, and sweetened only with maple syrup, but it is the most delicious summertime dessert everyone will love!

Scale

Ingredients

  • 2 large ripe peaches, sliced and then slices cut in half
  • 1 pint blueberries
  • 3 tbsp cornstarch (to thicken the fruit, optional)
  • 1 cup old fashioned oats
  • 1/3 cup unsweetened shredded coconut
  • 1/4 cup almond flour
  • 1/3 cup raw nuts (I used pecans and slivered almonds)
  • 1/2 tsp cinnamon
  • 1/4 tsp Kosher salt
  • 1 T melted coconut oil
  • 1/4 cup + 1 tbsp maple syrup, divided
  • Your favorite vegan vanilla ice cream

Instructions

  1. Preheat oven to 350 degrees F. Spray an 8″x8″ baking dish with cooking spray.
  2. Combine chopped peaches, blueberries, corn starch, and 1 tbsp maple syrup in a large mixing bowl. Stir together until corn starch evenly coats the fruit.
  3. In a separate mixing bowl, combine oats, coconut, almond flour, nuts, cinnamon, salt, coconut oil, and 1/4 cup maple syrup. Stir together until well combined.
  4. Pour fruit mixture into the baking dish in an even layer. Then pour crisp topping onto the fruit, spreading into an even layer.
  5. Bake for 45-50 minutes, until the fruit is bubbling up around the edges.
  6. Let cool completely before slicing, if you want the fruit to be set from the cornstarch. You can reheat individual portions. If you don’t mind a messier dessert, dig in!
  7. Top with a scoop favorite vegan vanilla ice cream when serving.


Notes

  • Swap out the fruit based on your preferences…other berries would be delicious.
  • Keeps well in the fridge for up to 3 days.

Keywords: peach blueberry crisp, healthy peach blueberry crisp, vegan, gluten free

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Disclosure: Some of the links in this post are affiliate links, which help keep Daisybeet running. I truly love all the products I link to, and use them frequently in my daily life!

Featured

Fudgy Tahini S’mores Blondies (Vegan)

These tahini s’mores blondies are the fudgiest bars ever. You don’t need a campfire to get amazing s’mores flavor – just make these vegan blondies.

S'mores blondies

S’mores are a classic summertime treat. They’re made by squishing a campfire toasted marshmallow and a wedge of chocolate between two graham cracker squares. There is something so nostalgic about the toasted marshmallow, melty chocolate, and crunchy graham cracker combination. For those living in cities without regular access to campfires like me, these tahini s’mores blondies have it all!

Tahini in Baked Goods

If you haven’t tried using tahini in baked goods, now is the time! Tahini is a seed butter made from ground sesame seeds. It is a common ingredient in Middle Eastern and Mediterranean cuisines. Tahini is usually an ingredient in savory dishes, but it is actually amazing in baked goods! The flavor is rich and nutty, but mild enough to blend into brownies, cookies, and other treats. Tahini has a high fat content, a majority of which is healthy unsaturated fats. This eliminates the need for butter or oil, while still keeping your baked goods a fudgy and moist.

Tahini s'mores blondies

How to Make Fudgy Tahini S’mores Blondies

  • In a large mixing bowl, make a flax egg with ground flaxseed and warm water.
  • Add other wet ingredients to the bowl: tahini, maple syrup, and vanilla extract, and mix.
  • In a separate bowl, mix together dry ingredients: almond flour, cinnamon, salt, and baking powder.
  • Fold in dark chocolate chips.
  • Pour batter into a parchment paper lined baking pan and smooth out into an even layer.
  • Top batter with marshmallows, graham cracker crumbles, and more chocolate chips.
  • Bake until edges are browned, let cool, cut, and dig in!
Stack of s'mores blondies

Recipe Notes and Tips For Making Tahini S’mores Blondies

  • Slightly under-bake blondies. Bake until the blondies are just starting to brown on the edges to keep them super fudgy and gooey.
  • Let cool completely before slicing. Since the blondies are so fudgy, let them cool completely before you cut them. Otherwise, they will be difficult to keep together in squares!
  • Try chocolate chunks instead of chips. Substitute chopped dark chocolate bars (or Hershey’s bars!) for chocolate chips for an even more authentic s’mores feel.
Tahini S'mores Blondies

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Fudgy Tahini S’mores Blondies (Vegan)

  • Author: Alex
  • Prep Time: 10 minutes
  • Cook Time: 20-25 minutes
  • Total Time: 30-35 minutes
  • Yield: 16 blondies 1x
  • Category: dessert

Description

These tahini s’mores blondies are the fudgiest bars ever. You don’t need a campfire to get amazing s’mores flavor – just make these vegan blondies.


Scale

Ingredients

  • 1 tsbp flaxmeal
  • 3 tbsp warm water
  • 1 cup smooth tahini
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract
  • 2/3 cup almond flour
  • 1/2 tsp cinnamon
  • 1/2 tsp kosher salt
  • 1/2 tsp baking powder
  • 1/2 cup dark chocolate chips, plus more for sprinkling on top
  • 8 large vegan marshmallows, cut in half
  • 3 sheets of graham crackers, crushed

Instructions

  1. Preheat oven to 350 degrees F. Line an 8″x8″ baking pan with parchment paper.
  2. In a large mixing bowl, make a flax egg by whisking together flaxmeal and warm water. Let sit for 2-3 minutes until it begins to thicken.
  3. Add tahini, maple syrup, and vanilla extract to the bowl. Stir to combine.
  4. In a separate mixing bowl, combine almond flour, cinnamon, salt, and baking powder.
  5. Mix dry ingredients into wet ingredients until just combined. Batter will be pretty sticky.
  6. Fold in chocolate chips.
  7. Pour batter into prepared baking pan. Top batter with marshmallows, crushed graham crackers, and extra chocolate chips.
  8. Bake for 20-25 minutes, until edges just begin to brown.
  9. Remove from oven and let cool completely before slicing.


Notes

  • Recipe will keep well in the fridge for up to 5 days in a sealed container.

Keywords: s’mores blondies, s’mores, blondies, tahini blondies, tahini

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Pinterest Graphic s'mores blondies
s'mores blondies pinterest graphic

Disclosure: Some of the links in this post are affiliate links, which help keep Daisybeet running. I truly love all the brands I link to, and use them frequently in my daily life!

Featured

Chocolate Banana Cream Pie Parfaits (Vegan, Gluten Free)

These chocolate banana cream pie parfaits are full of rich chocolate and banana flavor. This recipe is vegan, gluten free, and easy to make!

chocolate banana cream pie parfaits

If you’re a banana lover, then banana cream pie is a must try! It’s full of creamy banana filling, fresh sliced bananas, and fluffy whipped cream. If you’re like me though, you know that banana is always better when chocolate is involved!

These chocolate banana cream pie parfaits are filled with all the banana and chocolate goodness you could ever want. They are made with good-for-you ingredients that won’t let you feeling weighted down after. Can you guess what makes these parfaits extra creamy?

chocolate banana cream pie parfaits

How to Make these Chocolate Banana Cream Pie Parfaits

These pie parfaits are made up of a few different elements, each of which bring something delicious to the table. Here are the steps you’ll take:

  • Bake some vegan, gluten free crust “cookies”, which you will crumble into your pie parfaits.
  • Prepare the creamy chocolate filling by blending together bananas, avocado (the secret creamy ingredient!), peanut butter, maple syrup, cacao powder, melted chocolate, and a little sea salt.
  • Make coconut whipped cream.
  • Thinly slice a banana, then layer everything in small jars – crust cookie crumbles, chocolate banana filling, banana slices, and whipped cream.
  • Sprinkle with cacao nibs and dig in!
crust cookies

What Do You Need to Make These Pie Parfaits?

These are the main ingredients you’ll need to make these delicious pie parfaits.

  • Bananas
  • Avocado
  • Almond Flour
  • Oat Flour
  • Coconut Oil
  • Maple Syrup
  • Cacao Powder
  • Dark Chocolate Chips
  • Flax Meal
  • Coconut Milk

A Few Recipe Notes

  • You want to have very ripe bananas and avocados for this recipe. The bananas will be sweeter if they are spotty and beginning to brown.
  • You can sub a different liquid sugar for maple syrup, such as agave or honey.
  • If you are not vegan, you can sub regular whipped cream for the coconut whipped cream.

If you love this chocolate banana cream pie recipe, you may also like these other banana recipes:

Let me know if you love this recipe by leaving a comment or rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration.

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Chocolate Banana Cream Pie Parfaits (Vegan, Gluten Free)

  • Author: Alex
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: serves 4 1x
  • Category: dessert

Description

These chocolate banana cream pie parfaits are full of rich chocolate and banana flavor. This recipe is vegan, gluten free, and easy to make!


Scale

Ingredients

Crust Cookies

  • 1 tbsp flaxmeal + 3 tbsp warm water to make 1 flax egg
  • 1 cup almond flour
  • 1 cup old fashioned rolled oats
  • 1 tbsp melted coconut oil
  • 1 tbsp maple syrup

Filling

  • 2 tbsp dark chocolate chips, melted
  • 2 ripe avocados
  • 2 large ripe bananas
  • 2 tbsp maple syrup
  • 3 tbsp cacao powder

Coconut Whipped Cream

  • 1 can full fat coconut milk, refrigerated for 24 hours
  • 2 tsp powdered sugar

Toppings

  • 1 large banana, sliced into coins
  • 1/4 cup cacao nibs

Instructions

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Make a flax egg using the flaxmeal and warm water by whisking together in a small bowl. Let sit until thickened, about 5 minutes.
  3. Combine crust ingredients in a food processor, and blend until everything is the texture of a fine meal.
  4. Form crust into a ball, then roll into a 1/4 inch thick layer using a rolling pin.
  5. Use a cup or cookie cutter to make 12-13 round cookies from the crust. Bake for 25-30 minutes until bottoms are browned and cookies are crunchy.
  6. While the cookies bake, prepare the filling by blending together all filling ingredients in a high powered blender or food processor until smooth and creamy. Place in fridge.
  7. If making the coconut whipped cream, scoop the coconut cream from the top of the chilled coconut milk can into a mixing bowl. Use a stand or hand mixer to whip the coconut cream with powdered sugar until light and airy.
  8. Crumble the cookies into chunks, then layer everything in 4 small jars – cookie crumbles, chocolate banana pudding, whipped cream, and banana slices. Sprinkle with cacao nibs. 
  9. Enjoy right away, or cover and refrigerate until eating.


Notes

  • Recipe will keep well, covered in the fridge, for up to 2 days.

Keywords: banana cream pie, chocolate banana cream pie, healthy desserts, vegan, gluten free

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Featured

Almond Butter Zucchini Bread with Chocolate Chips

This zucchini bread is a more nutritious version of your favorite summertime baked treat. It’s filled with whole grain flour, almond butter, and one whole zucchini! Bake up a loaf (or two!) today if you’ve got zucchinis to use up from the garden.

almond butter zucchini bread

Zucchini bread will always remind me of sweet summer days. I grew up going to Martha’s Vineyard every summer, and my family would frequently have a loaf of Morning Glory Farm‘s zucchini bread around. Their version is the best – it’s not too sweet, super moist (sorry), and incredibly soft.

I’ve been on a baking kick lately, and have made a few recipes using almond butter that I’ve loved. I decided to test out an almond butter zucchini bread recipe. It’s instantly become one of my new favorite recipes! Ben and I polished off the loaf in a matter of days, so I think another loaf needs to happen ASAP.

almond butter zucchini bread

This zucchini bread is healthier in a few ways. White flour is replaced with whole grain spelt flour. Instead of oil, almond butter provides moisture and healthy fats. While I’m usually not the biggest fan of nuts in my quick breads, the walnuts in this recipe are a MUST. The toasty flavor and crunch are so good!

I also used Bolthouse Farms new Plant Protein Milk! This milk alternative is SUPER creamy. It’s made with pea protein, so it has 10 g of plant-based protein per 8 oz serving (plus, 50% more calcium than a serving of dairy milk)! This is definitely becoming a new staple in my kitchen. Check out their store locator to find some near you.

slices of zucchini bread

How to Make Almond Butter Zucchini Bread

  • Mix together dry ingredients – spelt flour, salt, baking powder, cinnamon, and apple pie spice.
  • Mix together wet ingredients – egg, applesauce, maple syrup, Plant Protein Milk, and vanilla.
  • Grate zucchini and squeeze out excess water.
  • Mix wet ingredients into dry. Fold in zucchini, then chocolate chips and walnuts.
  • Bake for 45 minutes – 1 hour.
sliced zucchini bread

Main Ingredients + Some Nutrition Notes

  • Zucchini: One of my favorite summertime veggies, zucchini is super versatile and full of nutrients. It is high in antioxidants, including vitamin C, plus vitamin A. It’s also a hydrating vegetable as it is high in water. Zucchini contains both soluble and insoluble fiber. Insoluble fiber helps bind cholesterol in our bodies, and it also feeds the good bacteria in our gut!
  • Bolthouse Farms Plant Protein Milk: This plant-based milk alternative is one of my new favorites! It’s got 10 grams of pea protein per 8 oz serving. Pea protein is one of the most easily digestible plant based protein sources. It is high in Branched Chain Amino Acids, which may promote muscle growth. This milk alternative also contains 50% more calcium than a serving of dairy milk, which is wonderful for those who cannot or choose not to consume dairy.
  • Walnuts: I recently wrote about walnuts in this post, but they are a wonderful nut to include in your diet. They are high in ALA omega-3 fatty acids – higher than any other nut. These anti-inflammatory healthy fats are essential in our diet, because we cannot make them ourselves.
  • Spelt Flour
  • Unsweetened Applesauce
  • Egg
  • Cinnamon
  • Almond Butter
  • Maple Syrup

If you love this recipe, you may also like

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Almond Butter Zucchini Bread

  • Author: Alex
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes – 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 8 slices 1x
  • Category: baking

Description

This zucchini bread is a more nutritious version of your favorite summertime baked treat. It’s filled with whole grain flour, almond butter, and one whole zucchini!


Scale

Ingredients

  • 1 medium-large zucchini, finely grated
  • 1 1/2 cups spelt flour
  • 1/2 tsp kosher salt
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp apple pie spice
  • 1/2 cup almond butter
  • 1/2 cup Bolthouse Farms Plant Protein Milk
  • 1/2 cup maple syrup
  • 1/3 cup unsweetened applesauce
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup dark chocolate chips
  • 1/2 cup crushed walnuts

Instructions

  1. Preheat oven to 350 degrees F. Line a loaf pan with parchment paper.
  2. Grate zucchini and use a clean tea towel to squeeze out excess moisture.
  3. In a large mixing bowl, combine spelt flour, salt, baking powder, cinnamon, and apple pie spice.
  4. In a separate bowl, whisk together almond butter, plant protein milk, maple syrup, applesauce, egg, and vanilla extract.
  5. Pour wet ingredients into dry and mix until just combined.
  6. Fold in zucchini, then chocolate chips and walnuts.
  7. Pour batter into loaf pan. Top with additional chocolate chips and nuts if desired.
  8. Bake for 45 minutes – 1 hour, until a toothpick in the center comes out clean.
  9. Let cool before slicing and serving.


Notes

  • Store in an airtight container in the fridge for up to 5 days.
  • Almond butter can be replaced with other types of nut butter, but the flavor may be slightly altered. 

Keywords: zucchini bread, healthy zucchini bread, whole grain

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Thank you Bolthouse Farms for sponsoring this blog post! I’m grateful to partner with brands I love to cook with, and all opinions are my own.

Featured

Blueberry Matcha Avocado Popsicles (Vegan, Gluten Free)

These blueberry matcha avocado popsicles are a cool and creamy summer treat. They’re full of good-for-you ingredients like healthy fats and antioxidants. You just need six simple ingredients and a few hours of freezing time to make these pops!

blueberry matcha avocado popsicles

Nothing feels quite like summer more than frozen treats! I decided to ring in my favorite season with a delicious new popsicle recipe. These blueberry matcha avocado popsicles taste like a decadently creamy version of matcha latte.

All you need are six simple ingredients to make these popsicles. I used blueberries, coconut milk, matcha powder, maple syrup, lemon juice, and California Avocados. Putting avocado in a dessert may sound a little strange, but they actually give homemade frozen treats the creamiest, dreamiest texture! Their mild flavor blends beautifully with the coconut milk, matcha, and blueberries.

blueberry matcha avocado pops

Nutrition Notes About Avocado

I love using avocado as ingredient not just for the creamy texture, but also for the amazing health benefits.

  • Avocados have nearly 20 vitamins and minerals, including potassium, vitamin K, and B-vitamins.
  • 1/3 of a medium avocado contains 3 grams of fiber, which has a host of health benefits, including lowering cholesterol and blood sugar levels.
  • Avocados are rich in heart healthy monounsaturated fats. The fat in avocados actually helps us absorb fat soluble vitamins better (Vitamins A, D, E and K)!
popsicle

How to Make Blueberry Matcha Avocado Popsicles

  • Heat blueberries in a pan with water until their juices release, and stir in maple syrup.
  • Blend avocado, coconut milk, matcha powder, maple syrup, and lemon juice in a high powered blender or food processor.
  • Spoon blueberries into popsicle molds, then fill them to the top with avocado matcha mixture.
  • Insert popsicle sticks and freeze for 3+ hours until solid before removing.

If you don’t have a popsicle mold, you can still make popsicles! Try using paper cups, ice cube molds, or a muffin tin. You can also use a loaf pan and slice into popsicles once frozen.

popsicles

If you love these blueberry matcha avocado popsicles, you may also like these other avocado recipes

Let me know if you love this recipe by leaving a comment or rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration.

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Blueberry Matcha Avocado Popsicles (Vegan, Gluten Free)

  • Author: Alex
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 10 popsicles 1x
  • Category: Dessert

Description

These blueberry matcha avocado popsicles are a cool and creamy summer treat. They’re full of good-for-you ingredients like healthy fats and antioxidants.


Scale

Ingredients

  • 1 pint blueberries
  • 2 tbsp water
  • 1/4 cup + 1 tbsp maple syrup, divided
  • 1 ripe California Avocado, pitted and peeled
  • 1 can full fat coconut milk
  • 2 tsp matcha powder
  • 1/2 tbsp lemon juice

Instructions

  1. Heat blueberries and water in a shallow pan over medium heat. Cook for 3-5 minutes, stirring occasionally, until juices release. Stir in 1 tbsp maple syrup and remove from heat.
  2. Blend remaining maple syrup, avocado, coconut milk, matcha powder, and lemon juice in a high speed blender or food processor until creamy.
  3. Spoon blueberries evenly into popsicle molds. Then, fill the remaining space of molds with the avocado matcha mixture.
  4. Place popsicle sticks in molds and freeze for at least 3 hours until hard.
  5. Remove from molds when ready to serve.


Notes

  • If using a silicone popsicle mold, you can remove the popsicles easily by pressing up on the popsicle from the bottom of the mold.
  • These will keep well in the freezer for up to one month.

Keywords: matcha, healthy dessert, healthy popsicles, avocado popsicles

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Thank you California Avocados for sponsoring this blog post! I’m grateful to partner with brands I love to cook with, and all opinions are my own.

Disclosure: Some of the links in this post are affiliate links, which help keep Daisybeet running. I truly love all the brands I link to, and use them frequently in my daily life!

Featured

Avocado Key Lime Bars (Raw, Vegan, Gluten Free)

These key lime bars are a no-bake, vegan version of one of my favorite summertime desserts – key lime pie! They’re full of healthy fats and pastel green color thanks to avocado (nope, you can’t taste it). Grab a fork and dive into one of these creamy, dreamy treats!

key lime bars

While it might not be the most patriotic, key lime pie reminds me of the 4th of July. My mom, an excellent baker, has made one for the holiday for the past five years or so. When you really think about it, it truly is the perfect summer dessert! It’s served cool, full of fresh, zingy flavor, and feels light enough to eat after an afternoon of barbecued food.

As a Registered Dietitian who loves sweets and baking, I love to experiment with more nutritious versions of my favorite desserts. I view these recipes as additions to my diet, rather than substitutions to the the original. Creating a treat that tastes delicious, and provides me with important nutrients at the same time? Such a win! But, life is all about BALANCE and living in the moment, so I’ll never pass up a slice of my mom’s key lime pie on the 4th of July. (PS – this is the recipe she uses, if you’d like to try that)!

key lime bars

The avocado in these key lime bars may sound strange, but I promise, you can’t taste it! Avocado makes these bars thick, incredibly smooth, and creamy. Plus, it adds that beautiful green hue!

Why These Bars are the Perfect Summer Dessert

  • No oven required. These key lime bars are no-bake and no-cook, because they are raw and set in the freezer!
  • Easy to make. All you need to do is throw ingredients into a food processor and pour them into a baking pan.
  • They’re cool and creamy. These bars are served chilled, so they’re wonderful to serve after an afternoon in the sun. Plus, they’re super creamy – just like ice cream!

How to Make Key Lime Bars

  • Combine crust ingredients – dates, nuts, coconut, molasses, cinnamon, and salt – in a food processor and blend until crumbly.
  • Squish down crust ingredients into a pan in an even layer.
  • Clean out food processor and blend together lime filling layer ingredients – coconut milk, avocado, lime zest + juice, maple syrup, and vanilla.
  • Freeze, then slice and serve with (optional) coconut whipped cream.
key lime pie bars crust
key lime pie filling

Main Ingredients + Some Nutrition Notes

  • Avocado: One of my all time favorite healthy fat sources is avocado. It’s high in heart-healthy monounsaturated fats, fiber, and potassium. Replacing saturated fat with mono- and polyunsaturated fats can lower cholesterol and risk of cardiovascular disease.
  • Walnuts: Almonds get all the glory these days, but walnuts are where it’s at! They’re higher than any other nut in alpha-linolenic-acid (ALA), an omega-3 fatty acid. These anti-inflammatory compounds are mostly found in animal products (primarily fatty fish), and are essential for our diets, because our bodies do not produce them. Include walnuts in your diet for a good plant-based source of omega-3s!
  • Lime: Just like all citrus fruits, limes are an excellent source of Vitamin C! In fact, British Royal Navy sailors were called “limeys” in the 1800s because they were given lemon and lime juice to prevent scurvy (vitamin C deficiency) on the ships. Limes are also full of other antioxidants – plus they have such a zingy flavor!
  • Shredded Coconut
  • Coconut Cream
  • Molasses
  • Dates
key lime bars

If you love this recipe, you may also like

Let me know if you love this recipe by leaving a comment or rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration.

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Avocado Key Lime Bars (Raw, Vegan, Gluten Free)

  • Author: Alex
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 2 hours
  • Yield: 9 bars 1x
  • Category: dessert

Description

These bars are a no-bake, vegan version of one of my favorite summertime desserts – key lime pie! They’re full of healthy fats and pastel green color thanks to avocado (nope, you can’t taste it)


Scale

Ingredients

Crust

Filling

  • 1 can coconut cream (or full fat coconut milk, refrigerated for 24 hours)
  • 1 ripe avocado, diced
  • Zest of 1 lime
  • Juice of 2 limes (about 1/2 cup)
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract

Coconut Whipped Cream

  • 1 can full fat coconut milk, refrigerated for 24 hours
  • 2 tsp powdered sugar

Instructions

  1. Combine all crust ingredients in a food processor. Blend until ingredients are crumbly and stick together easily, about 3-4 minutes.
  2. Line a 9″x9″ baking pan with parchment paper, and pour crust “batter” into pan. Use your hands to press crust firmly into the pan, forming an even layer. Place in the freezer for 30 minutes.
  3. Rinse out the food processor (or use a high speed blender), and combine all filling ingredients. Blend until very smooth and creamy, until avocado is fully pureed. 
  4. Remove crust from freezer, and pour filling on top. Smooth into an even layer.
  5. Place pan in freezer, and freeze for at least 1 hour, until filling is hardened enough for slicing.
  6. Remove from freezer when ready to serve. You may need to let it sit for 10-15 minutes before slicing to soften a bit, depending on how long it was in the freezer.
  7. If using, make coconut whipped cream right before serving bars. 
    • Place metal mixing bowl in the freezer to chill.
    • Scoop the thick layer of coconut cream from your refrigerated can of coconut milk into the chilled bowl. Beat on low for 30 seconds, then increase speed and beat for 1-3 minutes, until stiff peaks form. Add powdered sugar in the final 30 seconds or so of beating.


Notes

  • Keeps well covered in the freezer for up to 1 month

Keywords: vegan, gluten free, key lime pie, raw key lime pie, vegan key lime pie, healthy desserts, , key lime bars

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