Raw, Vegan, Gluten-Free, Dairy-Free and Soy-Free Red Velvet Bars

Thanks to the magic of beets and coconut, you can have all the glory of red velvet — rich, bright red cake topped with fluffy “cream cheese” frosting – in a totally raw, gluten-free, and plant-based way. Hooray! by Amy Lyons, One Green Planet raw, vegan, dairy free, dariy free recipe
  • 1 cup chopped raw red beets
  • 1 1/4 cups soft, pitted Medjool dates (if not soft, soak them in water first)
  • 1/4 teaspoon sea salt
  • 1 teaspoon pure vanilla extract
  • 1/3 cup raw cashew butter
  • 1/4 cup softened 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 teaspoon cider vinegar
  • 3 tablespoons raw coconut nectar or maple syrup
  • 1/4 teaspoon sea salt
  • 1 teaspoon pure vanilla extract
  • 1/4 cup raw coconut butter, warmed to liquid

To Make the Bars:

  1. 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.
  3. From here you have two choices. You may either dehydrate them at 115°F 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). 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.

To Make the Frosting:

  1. Combine all ingredients but the coconut butter and oil in a food processor and process until smooth.
  2. With the motor running, add the coconut butter and oil and process a minute more.
  3. 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.
  4. Once the bars are done dehydrating or chilling, spread the frosting over them and cut into bars. Store extra in the refrigerator.
 Amy Lyons is the blogger and recipe writer behind Fragrant Vanilla Cake, a blog featuring raw and plant-based desserts as well as savory dishes. She is also the author two cookbooks. She graduated from Bethel University in 2007 with a degree in Studio Art and has a passion for creating beautiful things and helping others eat healthier.