Raspberry and Rose Frosted Bars

© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2022

Ingredients

Base
2 and 1/4 cups oats
3/4 cup shredded coconut
1/2 cup coconut sugar
pinch of salt
3/4 cup coconut oil
Vegan Frosting
1 and 1/2 cups raw cashews soaked 1 hour and drained
1/3 cup full fat coconut milk
1/3 cup maple syrup
1 and 1/2 tablespoons coconut oil
1 teaspoon vanilla extract
pinch of salt
1/3 to 2/3 cup dried raspberry powder
fresh raspberries
crushed rose buds 

Makes 32 bars

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Instructions

1.  Preheat oven to 350ºF/180ºC. Prepare two 12-count single brownie tins or three 12 cavity mini square pans liberally with baking spray.
2.  Using a small food processor or blender combine oats, coconut, sugar and salt. Pulse until the oats are broken down into a rough crumble. Place in a bowl.
3.  Melt the coconut oil and pour the heated oil into the bowl with oat-coconut-sugar-mixture and stir to combine into a crumbly, wet dough.
4.  Press dough firmly on the bottom of each square to make individual, solid crusts. Use enough dough to make a ½-inch (12 mm) crust, when compacted.
5.  Bake single brownie tins for 12 minutes, mini tins for 10 minutes. Once cooled, place tins in freezer while you make your frosting.
6.  Frosting: Soak cashews for one hour and drain. In a blender combine soaked cashews, coconut milk, maple syrup, coconut oil, vanilla and salt. Blend until extra creamy. Stir in 1/3 cup raspberry powder. If the frosting is too thin, stir in up to another 1/3 cup powder to thicken to frosting consistency. The frosting will thicken as it cools.
7.  Assemble: Remove bars from freezer and spread frosting over each bar base to half-inch (12mm) thickness. Place crumbled rose buds and one whole raspberries on tops to decorate. Return to freezer until ready to serve. Serve at a cool room temperature.

Photos by Brian Byllesby

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