Strawberry blonde bars

Strawberry blonde bars

Dairy free, gluten free, vegan

The Healthy Convert
18 bars
Elisa Watson, Jeremy Butler


Quantity Ingredient


Quantity Ingredient
80g medjool dates, pitted
80ml rice malt syrup
50g unsweetened desiccated coconut
170g raw macadamia nuts
170g buckwheat kernels


Quantity Ingredient
300g raw cashew nuts
180ml rice malt syrup
60g coconut oil
400ml tinned coconut cream
60ml freshly squeezed lemon juice
1 teaspoon vanilla extract
180g fresh strawberries, hulled


Quantity Ingredient
100g coconut butter, melted
9 fresh strawberries, halved
20g macadamia nuts, chopped


  1. Put the cashew nuts for the filling in a large bowl and cover with boiling water. Soak for 30 minutes.
  2. Line the base and sides of a 20 cm × 20 cm × 7 cm deep square springform cake tin with baking paper, allowing the sides to overhang. Set aside.
  3. Blend the base ingredients and 30 ml water in your food processor until the mixture starts to come together. Press the mixture firmly into the base of your prepared tin. Freeze while you prepare the filling.
  4. Drain and rinse the cashew nuts very well. Blend the cashew nuts, rice malt syrup, coconut oil, coconut cream, lemon juice and vanilla in your food processor until silky smooth and well combined.
  5. Remove half the filling from the food processor and set aside. Add the strawberries to the food processor and blend until smooth. Pour the strawberry filling over the base and freeze for 1.5 hours.
  6. Once set, pour the remaining filling over the strawberry layer. Freeze for 1 hour.
  7. Before serving, sit at room temperature for 30 minutes. Carefully remove from the cake tin and discard the baking paper.
  8. Cut into bars using a warm, sharp knife. Garnish each bar with a drizzle of melted coconut butter and chopped macadamia nuts. Decorate with a halved strawberry to serve.
  9. Store the remaining bars in an airtight container in the freezer for up to 1 month.


  • You can use maple syrup in place of rice malt syrup.
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