Raw Red Velvet Bars

    • Yield
    • Difficulty
    • Easy
  • 12345 (17 votes, average: 3.12 out of 5)

Love all things red velvet? Then you’ve got to try making these! Fresh beet gives these bars their stunningly beautiful color. These taste almost like the real thing –  cookie dough-flavored bars with a rich and creamy coconut “cream cheese” frosting. Perfect for VDay!



  • 1 cup chopped raw red beets*
  • 1 1/4 cups soft, pitted medjool dates (if not soft, soak them in water first)
  • 1/4 tsp sea salt
  • 1 tsp pure vanilla extract
  • 1/3 cup cashew butter
  • 1/4 cup softend raw coconut oil
  • 1/4 cup psyllium husk powder
  • 3 1/2 cups coconut flour (home-made, not the dry store bought stuff)**
  • 2 cups young coconut meat
  • 1/4 cup coconut water
  • 1 tsp cider vinegar
  • 3 Tbsp raw coconut nectar or maple syrup
  • 1/4 tsp sea salt
  • 1 tsp pure vanilla extract
  • 1/4 cup coconut butter, warmed to liquid


  1. For the bars, combine all ingredients but the psyllium husk and flour in a food processor. Process until smooth.
  2. Then add the psyllium husk and the flour little by little until a soft dough is formed. From here you have two choices. You may either dehydrate them at 115F degrees for about 6-8 hours until more firm, or place them in the freezer for about an hour to firm up (the first choice makes for a more cakey bar, the refrigerator a fudgier bar).
  3. If you are dehydrating, shape the dough into an 8 inch square using a rolling pin and bench scrapers. If you are refrigerating, you may either do that, or press into an 8 inch square pan lined with foil or parchment.
  4. Meanwhile, to make the frosting, combine all ingredients but the coconut butter and oil in a food processor and process until smooth.
  5. With the motor running, add the coconut butter and oil and process a minute more.
  6. Pour the cream into a bowl and let sit in the fridge until the consistency of whipped cream. Place in the refrigerator while you wait for the bars.
  7. Once the bars are done dehydrating or chilling, spread the frosting over them and cut into bars. Store extra in the refrigerator.


*Beets can vary in moisture, and so can the dates if you have soaked them prior to using in the recipe, so your dough consistency may vary. If you find it too wet at the end of the dough process, add a little more flour. Too dry, a little water. You want this the consistency of cookie dough. **To make the coconut flour simply buzz your finely shredded coconut in the blender until you have flour. Simple as that! I do not recommend store bought because it is dry and it makes for a not so tasty end product.
Amy LyonsAbout Amy Lyons

Amy is passionate about real food.  She is the recipe creator at Fragrant Vanilla Cake, a blog specializing in raw, vegan, vegetarian  recipes.  She graduated with a degree in studio art from Bethel University.  Currently she uses her eye for art to create food that is pleasing to eat as it is to look at and nourishing to the body as well.  She has been an elite runner, so she knows how important it is to treat your body well including nutrition.  It is her mission to revamp classics to make them healthier as well as create new and interesting dishes that taste delicious as well as make the body feel good.

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