Raw coconut cream chocolate bliss bars (nut-free)

A delicious summer dessert that is nut-free and packed with healthy fats, carbs and a little protein. Sweet but not too sweet. Plus the filling is made with coconut yogurt for some healthy probiotics!



Crust (base layer:

  • 2/3 cup sunflower seed meal (3oz)
  • 2/3 cup pumpkin seed meal (3oz)
  • 3/4 cup fine coconut flakes (3oz)
  • 2 tablespoons, coconut oil semi-solid
  • 1 teaspoon vanilla extract
  • 3 tablespoons coconut nectar or maple syrup (2 1/4oz)

Cream layer

  • 3/4 cup coconut yogurt (6oz)
  • 1/2 cup + 1 tablepsoon coconut butter (5 1/4oz)
  • 1 can of coconut creme (the hard part from being refrigerated) (7oz)
  • 1/4 cup protein powder (1oz)
  • 20 drops of liquid stevia
  • 1 1/2 teaspoons vanilla extract

chocolate topping

  • 1/2 cup of raw cacao powder
  • 1/2 cup of coconut oil, solid
  • stevia to taste


  1. First make your base layer to make your crust.
  2. Take crust ingredients and place in food processor or blender.
  3. Blend until everything comes together to form a crust.
  4. Press crust into a 9 inch pan. Recommend to line pan with wax paper to make it easier to get slices out.
  5. Set aside to make cream filling.
  6. In a blender combine all cream filling ingredients.
  7. Blend until smooth. Adjust sweetness to taste.
  8. Pour cream filling over crust and set in refrigerator to set for a few hours.
  9. Once cream is firm to the touch remove from fridge.
  10. Begin to make chocolate topping.
  11. In a large bowl place cacao powder, coconut oil and stevia drops and stir.
  12. Stir to well combined then spread cocoa frosting over cream bar.
  13. Place back in refrigerator to set a little more before slicing.
  14. Remove from fridge to slice and enjoy.