[…] out my other healthy desserts: Strawberry Shortbread No Bake Bars Peanut Butter Cloud Cookies Healthy Almond Butter […]

Strawberry shortbread no bake bars are gluten free dessert made with simple and delicious ingredients. They are the perfect summer treat while also being low in sugar & paleo friendly!
It’s summertime here in Michigan and I made these on a hot 90 degree day. My inspiration? A dessert that doesn’t require me to turn the oven on, and highlights berries during their peak season! You can use strawberries (as shown), raspberries, or blueberries.
I wanted to work with simple ingredients while creating something with a “gourmet” taste. I believe anyone can put these together and truly impress their family and friends at a party, or just enjoy at home for something fun after dinner. Strawberry shortbread no bake bars are made of three layers- shortbread, berry chia jam, and whipped cream!
Ingredients:
The list may look long, but there are really only 8 ingredients broken up into 3 layers!
Shortbread crust:
Coconut Flour
Coconut Oil
Maple Syrup
Coconut Milk (or other non-dairy milk)
Chia Jam:
Strawberries
Chia Seeds
Lemon Juice
Whipped Topping:
1 can coconut cream, I used this.
Powdered sweetner (optional)
*note: you can always use store bought whipped cream to make this even easier!
*note: I put the can in the fridge for ~4 hours before making.
How to make Strawberry Shortbread No Bake Bars
Making these bars takes about 30 minutes from start to finish
Shortbread Crust:
- Melt and cool coconut oil in the microwave.
- Combine coconut flour, coconut oil, maple syrup and coconut milk in a bowl. Keep mixing until a “dough like” texture forms. Let the mixture sit for 2-3 minutes so all the liquid is absorbed.
- While your mixture is sitting, line 8×8 pan with parchment paper leaving some hang over the edges.
- Press the shortbread mixture into the bottom of the pan and refrigerate.
Chia Jam:
- Add frozen strawberries (or other berry) to a saucepan and let it “melt down” for ~5 minutes pressing fruit down throughout.
- Once you have a “jam like” texture, add lemon juice, stir.
- Add chia seeds and stir. Simmer for 2-3 minutes.
- Transfer mixture into a bowl to cool for ~10 minutes. Your jam will thicken up while cooling.
- Pour jam over top the shortbread crust and refrigerate again.
Whipped Topping:
- I suggest keeping your can of coconut milk in the fridge for best results.
- Scoop out only the hard part from the can and put it in a stand mixer bowl (or regular if no stand mixer).
- Begin “whipping” on a low to medium speed.
- Add 1-2 TBSP of the liquid from the can and whip on a high speed for ~3 minutes or until it thickens
- “Frost” your bars with whipped cream and slice into 7 or 8 pieces.
- Store in the refrigerator
Need more dessert ideas? Try these:
Peanut Butter Cloud Cookies
Peanut Butter Rice Krispie Treats
Two Ingredient Chocolate Frosting
Strawberry Shortbread No Bake Bars
Ingredients
Shortbread Crust
- 3/4 Cup Coconut Flour
- 1/4 Cup Coconut Oil Melted and cooled
- 2 TBSP Maple Syrup
- 1/4 Cup Coconut Milk
Chia Jam
- 2 Cups Frozen Berries I used strawberries
- 1 TBSP Lemon Juice
- 3 TBSP Chia Seeds
Whipped Cream
- 1 Can Coconut Milk
- 1-2 Packets Powdered Stevia OPTIONAL
Instructions
Shortbread Crust
- Melt and cool coconut oil in the microwave.
- Combine coconut flour, coconut oil, maple syrup and coconut milk in a bowl. Keep mixing until a “dough like” texture forms. Let the mixture sit for 2-3 minutes so all the liquid is absorbed. It will stick together as you press it into the pan, but if you need more liquid add coconut milk 1 TBSP at a time.
- While your mixture is sitting, line a 8x8 pan with parchment paper leaving some hang over the edges.
- Press the shortbread mixture into the bottom of the pan and refrigerate.
Chia Jam
- Add frozen strawberries (or other berry) to a saucepan and let it “melt down” for ~5 minutes pressing fruit down throughout.
- Once you have a “jam like” texture, add lemon juice, stir.
- Add chia seeds and stir. Simmer for 2-3 minutes.
- Transfer mixture into a bowl to cool for ~10 minutes. Your jam will thicken up while cooling.
- Pour jam over top the shortbread crust and refrigerate again.
Whipped Topping
- I suggest keeping your can of coconut milk in the fridge for best results.
- Scoop out only the hard part from the can and put it in a stand mixer bowl (or regular if no stand mixer).
- Begin “whipping” on a low to medium speed.
- Add 1-2 TBSP of the liquid from the can and whip on a high speed for ~3 minutes or until it thickens.
- Feel free to add 1-2 TSP of powdered sweetner like stevia or powdered sugar.
- “Frost” your bars with whipped cream and slice into 7 or 8 pieces.
- Store in the refrigerator