Cold Dried Fruit Bars with Coconut Cream

12
Servings
20 min
Preparation Time
0 min (+ 2 hrs refrigeration)
Cook Time
Ingredients
Rating

Indulge in a tropical delight with cold dried fruit bars featuring luscious coconut cream, offering a refreshing and nutritious snack perfect for satisfying your sweet cravings.

Ingredients & Instructions

Nutrition Info

Ratings & Reviews

Ingredients

For the Base
1/2 cup Quaker® Oats-Old Fashioned
1/2 cup almonds
2 tbsp unsweetened shredded coconut (desiccated)
2 tbsp chia seeds
1/2 cup dried figs
1/2 cup dates
2 tbsp water
1 tsp cinnamon
For the Cream
1/2 cup cashews (hydrated overnight)
1/2 cup almond/coconut milk blend
1/3 cup unsweetened shredded coconut (desiccated)
2 tbsp honey or maple syrup
For Topping (optional)
2 tbsp unsweetened shredded coconut (desiccated)

Cooking Instructions

For the base:
In a food processor, blend all the ingredients until it becomes a dough that is sticky when pressed with your fingers.
Grease a 18x27cm baking sheet with coconut oil or use parchment paper.
Press the dough into the bottom of the sheet until it is very “compact”. Refrigerate.
For the cream:
In a food processor or blender, pulse the hydrated and strained cashews for about 3 minutes.
Add the almond/coconut milk blend and honey and mix until you get a homogeneous cream.
Add the shredded coconut and beat a little more just to combine.
Pour the cream over the base, sprinkle the remaining shredded coconut on top and take it back to the fridge for at least 2 hours.
Cut into rectangles and keep refrigerated (if you prefer, pack them individually and freeze).
Enjoy!

Key Products

Quaker® Oats-Old Fashioned

Missing a few ingredients? Find the perfect substitute with what you have on hand.

Ingredient Substitutions

Cooking Instructions

For the base:
In a food processor, blend all the ingredients until it becomes a dough that is sticky when pressed with your fingers.
Grease a 18x27cm baking sheet with coconut oil or use parchment paper.
Press the dough into the bottom of the sheet until it is very “compact”. Refrigerate.
For the cream:
In a food processor or blender, pulse the hydrated and strained cashews for about 3 minutes.
Add the almond/coconut milk blend and honey and mix until you get a homogeneous cream.
Add the shredded coconut and beat a little more just to combine.
Pour the cream over the base, sprinkle the remaining shredded coconut on top and take it back to the fridge for at least 2 hours.
Cut into rectangles and keep refrigerated (if you prefer, pack them individually and freeze).
Enjoy!