Can I use fresh strawberries instead of frozen?

Yes, fresh strawberries work well. Use around 300 grams of hulled fresh berries. The texture of the blended layer may be slightly less thick, so pop the strawberry layer in the freezer for an extra 10 minutes before adding the coconut cream.

How long do these bars last in the freezer?

They keep well for up to 3 weeks stored in an airtight container with parchment between each bar to prevent sticking.

Can I make these bars without a food processor?

For the base, a high-speed blender works. Alternatively, finely chop the dates by hand and mix with oat flour and coconut oil. The texture will be slightly less uniform but still delicious.

Is this recipe suitable for children?

Absolutely. The sweetness comes entirely from fruit and a small amount of maple syrup, making it a great option for kids as an after-school treat or summer snack.

Can I swap the maple syrup for another sweetener?

Agave nectar works as a direct swap. You could also use a couple of extra dates blended into the strawberry layer if you want to avoid liquid sweeteners altogether.

Why is my coconut cream not whipping?

The most common reason is that the cream was not cold enough. Make sure the can has been in the fridge for at least 8 hours, and only use the thick solid part. Some brands whip better than others, so look for a coconut cream with a high fat content.

Frozen Strawberry Coconut Cream Bars (Plant Based Strawberry Dessert Recipe)

Name: Frozen Strawberry Coconut Cream Bars (Plant Based Strawberry Dessert Recipe)
Prep time: 20 min
Total time: 4 h 20 min
Yield: 10 servings
Cuisine: American
Ingredients: 1.5 cups rolled oats (certified gluten-free if needed); 10 whole Medjool dates (pitted, soaked in warm water for 10 minutes if firm); 1 tbsp coconut oil (melted); 0.25 tsp sea salt; 2 cups frozen strawberries (thawed slightly); 1 medium ripe banana (peeled and sliced); 1 tbsp pure maple syrup (adjust to taste based on strawberry sweetness); 1 tsp vanilla extract (divided, half for strawberry layer and half for cream layer); 1 can (400ml) full-fat coconut cream (refrigerated overnight, solid cream scooped out only); 1 tbsp pure maple syrup (for the coconut cream layer); 2 tbsp freeze-dried strawberry powder (optional, for garnish)

Gluten-FreeVeganDairy-FreeNo-BakeRefined Sugar-FreeNut-FreeEgg-Free

Prep Time20 min

Chill Time4 hr

Servings10

Calories142 kcal

Health Score7/10

↓ Jump to recipe

Frozen Strawberry Coconut Cream Bars (Plant Based Strawberry Dessert Recipe)

If you have ever wanted a strawberry dessert that genuinely loves you back, these Frozen Strawberry Coconut Cream Bars are it. This plant based strawberry dessert recipe was built from the ground up to be lighter, fresher, and more nourishing than anything you would find in a traditional no-bake bar. No butter, no refined sugar, no dairy, and absolutely no compromise on flavour. The bars are layered, vibrantly pink, and impressive enough to serve at a summer gathering, yet simple enough to throw together on a quiet weeknight. Health-conscious home bakers who want something that looks indulgent but sits comfortably within their nutritional goals will find this recipe hits every mark.

The base is made from rolled oats and Medjool dates blended together with a little coconut oil and a pinch of sea salt. Dates bring natural caramel sweetness along with fibre and potassium, so you are getting genuine nutritional value from what would otherwise just be a sugary crust. The strawberry layer combines frozen strawberries, a ripe banana for creaminess and natural sweetness, and a small amount of pure maple syrup. Strawberries are rich in vitamin C and antioxidants, and using frozen berries means you can make this recipe all year round without waiting for peak season. The top layer is whipped full-fat coconut cream, which sets beautifully in the freezer and creates that silky, melt-in-your-mouth finish that makes these bars feel genuinely luxurious.

In terms of texture, these bars deliver a satisfying contrast. The base is chewy and slightly dense, grounding the whole thing with an almost fudgy bite. The strawberry middle is smooth and fruity, with a sorbet-like quality once frozen. The coconut cream top is light and airy before it sets, then firms up into something closer to a vanilla-kissed semifreddo. Slice them straight from the freezer and let them sit for two or three minutes before eating. Serve with a few fresh strawberry slices on top and a light dusting of freeze-dried strawberry powder if you want to make them extra eye-catching. They work beautifully as a post-dinner treat, an afternoon snack on a warm day, or a make-ahead dessert for a plant-based dinner party spread.

From a dietary standpoint, each bar comes in at around 142 calories with 4 grams of fibre and only 9 grams of sugar, most of which comes from the fruit itself. The recipe is fully vegan, dairy-free, egg-free, and refined sugar-free. Using certified gluten-free rolled oats makes it suitable for those avoiding gluten too. The combination of oats and dates provides slow-releasing carbohydrates that help keep blood sugar steadier than conventional desserts built on white flour and cane sugar. Coconut cream contributes healthy medium-chain fatty acids, and the strawberries bring a real antioxidant punch. This is the kind of plant based strawberry dessert recipe you can feel genuinely good about making regularly, not just as an occasional treat.

Ingredients

Serves:10

1.5 cups rolled oats (certified gluten-free if needed)
10 whole Medjool dates (pitted, soaked in warm water for 10 minutes if firm)
1 tbsp coconut oil (melted)
0.3 tsp sea salt
2 cups frozen strawberries (thawed slightly)
1 medium ripe banana (peeled and sliced)
1 tbsp pure maple syrup (adjust to taste based on strawberry sweetness)
1 tsp vanilla extract (divided, half for strawberry layer and half for cream layer)
1 can (400ml) full-fat coconut cream (refrigerated overnight, solid cream scooped out only)
1 tbsp pure maple syrup (for the coconut cream layer)
2 tbsp freeze-dried strawberry powder (optional, for garnish)

Instructions

1
Line a 20cm x 20cm square baking tin with parchment paper, leaving some overhang on the sides so you can lift the bars out easily later.
Lightly pressing the parchment into the corners keeps it flat while you add the base layer.
2
Add the rolled oats to a food processor and pulse 8 to 10 times until roughly broken down but not fully smooth. You want some texture remaining.
3
Drain the soaked dates and add them to the food processor along with the melted coconut oil and sea salt. Blend until the mixture clumps together when pressed between your fingers. It should hold its shape without being sticky.
If the mixture seems too dry, add one teaspoon of water at a time and blend again.
4
Press the oat and date base firmly and evenly into the lined tin. Use the back of a spoon or a flat-bottomed glass to compact it well. Place in the freezer while you prepare the next layer.
5
Rinse the food processor bowl and add the thawed strawberries, banana, one tablespoon of maple syrup, and half a teaspoon of vanilla extract. Blend until completely smooth.
Taste the mixture here and add a little more maple syrup if your strawberries are particularly tart.
6
Pour the strawberry mixture evenly over the chilled base. Smooth the top with a spatula and return the tin to the freezer for 30 minutes until the layer is just beginning to firm up.
7
Open the chilled can of coconut cream and scoop out only the thick solid cream into a clean bowl. Discard or save the liquid for smoothies. Add the remaining half teaspoon of vanilla and one tablespoon of maple syrup. Whip with a hand mixer or whisk for two to three minutes until light and fluffy.
The cream must be very cold to whip properly. If your kitchen is warm, chill your mixing bowl for 10 minutes first.
8
Spoon the whipped coconut cream over the partially frozen strawberry layer and spread gently into an even layer using an offset spatula.
9
Cover the tin loosely with cling film or foil and freeze for at least 3.5 hours, or overnight for best results.
10
When ready to serve, lift the slab out of the tin using the parchment overhang. Let it sit at room temperature for 2 to 3 minutes, then slice into 10 bars using a sharp knife. Dust with freeze-dried strawberry powder if using.
Run your knife under warm water and dry it between cuts for the cleanest slices.

Nutrition per serving

142kcal

Calories

Protein

22g

Carbs

Fat

Fibre

Sugar

45mg

Sodium

Pro Tips

✓
Refrigerate your can of coconut cream upside down overnight so the solid cream separates cleanly from the liquid.
✓
Use the ripest banana you can find for the sweetest, creamiest strawberry layer without needing extra sweetener.
✓
Do not skip pressing the base down firmly. A compact base holds together much better when sliced from frozen.
✓
Freeze-dried strawberry powder is optional but it makes the bars look stunning and adds an extra hit of strawberry flavour.
✓
Slice all bars before storing so you can grab one straight from the freezer without having to thaw the whole batch.

Frequently Asked Questions

Variations

•
Mango Strawberry Version
Replace half the frozen strawberries with frozen mango chunks in the fruit layer for a tropical twist that pairs especially well with the coconut cream top.
•
Chocolate Drizzle Bars
Melt 30 grams of good quality dark chocolate (70 percent cocoa or higher) with a teaspoon of coconut oil and drizzle over the top of the bars before the final freeze for a chocolate-strawberry combination.
•
Seed and Nut Base
Add two tablespoons of sunflower seeds and one tablespoon of hemp seeds to the food processor with the oats and dates for a base with extra protein and a nuttier depth of flavour.

Substitutions

•
Medjool dates → Regular dried dates or dried figs (Soak thoroughly in warm water for at least 15 minutes to soften before blending.)
•
Rolled oats → Gluten-free oat flour or almond flour (Using almond flour creates a denser, more paleo-friendly base. Reduce the quantity to one cup as almond flour is more compact.)
•
Full-fat coconut cream → Cashew cream (Soak one cup of raw cashews overnight, drain, and blend with two tablespoons of water until silky smooth. Sweeten and vanilla to taste.)
•
Banana → Half an avocado (Avocado creates an even creamier texture with less natural sugar. The flavour is more neutral so you may want a little extra maple syrup.)
•
Maple syrup → Agave nectar or raw honey (if not strictly vegan) (Use a one-to-one swap. Honey will add a slightly floral note that works nicely with strawberries.)

🧊 Storage

Store sliced bars in an airtight freezer-safe container with parchment paper between each bar. They keep for up to 3 weeks. Remove from the freezer and rest at room temperature for 2 to 3 minutes before eating for the best texture.

📅 Make Ahead

These bars are ideal for making ahead. Prepare the full recipe, freeze overnight, slice, and store. They are actually better after a full overnight freeze than after the minimum chill time, so making them the day before serving is highly recommended.