Canada: the home of hockey, polar bears, and more poutine than we know what to do with. This July 1st, Canada will celebrate its 150th birthday, and I can’t think of a better way to honor it than to make a dessert loaded with our famous maple syrup (which we legit have a black market for). These raspberry coconut bars are even red and white. What’s better than a Canadian flag in dessert form, eh?
Raspberry and Coconut Freezer Bars with Chocolate Drizzle
Ingredients
Instructions
In a blender, combine cashews, shredded coconut, rolled oats, and pitted Medjool dates.
Blend on low speed until a crumbly mixture forms.
In a medium-sized bowl, use your hands to combine the cashew mixture with 1 1/2 cup raspberries until a wet dough forms.
Divide the mixture between two evenly sized tins.
Use the remainder of the raspberries to top each half of the mixture, then chill both tins in the freezer for an hour.
Using a spoon, scoop the coconut cream (the solid white cream, not the liquid) from the can into a small mixing bowl. Add the maple syrup, and beat the mixture until soft peaks form.
Remove one tin from the freezer. Spread the maple coconut cream on top of the raspberry layer, then chill for an additional 45 minutes.
Using a spatula, transfer the second raspberry bar to the other tin, sandwiching the coconut cream between the raspberry layers.
Use a sharp knife to slice the raspberry coconut bars into six slices.
Using either the stove or the microwave, melt the vegan chocolate until it becomes runny. Drizzle the chocolate over the raspberry coconut bars, then serve.
Not only do these raspberry coconut bars look as delicious as Justin Trudeau, but they taste of maple syrupy goodness. Looking for more desserts to celebrate Canada’s birthday? Check out this Maple Syrup Pie for some more Canadian vibes.