Strawberry Freezer Bars

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Try this delightful twist on my popular freezer carrot cake bars for a perfect summer treat! These bars feature a thick and chewy crust, topped with a zesty vegan lemon frosting and fresh slices of strawberries. Trust me, you’ll want to keep a batch of these in your freezer all summer long!

Strawberry Freezer Bars

Course Dessert
Servings 8


For the date and nut layer:

  • 14 soft Medjool dates pitted
  • cups shredded coconut
  • cups walnuts
  • A generous ¼ teaspoon of sea salt

For the creamy lemon layer:

  • cups raw cashews
  • ½ cup full-fat coconut milk plus extra for topping
  • ¼ cup maple syrup
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • ¼ teaspoon sea salt
  • Thinly sliced strawberries for topping


  • Line an 8×4 or 9×5-inch loaf pan with parchment paper.
  • If your dates aren’t soft, soak them in warm water for 5 to 10 minutes. Pat them dry before using.
  • **Date and Nut Layer:** In a food processor, combine the soft dates, coconut, walnuts, and salt. Pulse until the mixture sticks together when pinched.
  • **Creamy Lemon Layer:** In a high-speed blender, blend the cashews, coconut milk, maple syrup, lemon juice and zest, vanilla, and salt until smooth and creamy.
  • Press the date and nut mixture firmly into the prepared pan. Spread the creamy lemon layer on top and add sliced strawberries.
  • Freeze for 8 hours or overnight. Slice into bars. If they’re too frozen, let them sit at room temperature before serving.
  • Enjoy these refreshing frozen bars all summer long!

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