This past week I couldn't stop thinking about the Raspberry Breakfast Bars recipe we shared back in February.

I actually started dreaming about them (no joke) so I thought I'd better get to making some! I didn't want to make them exactly the same, so I tried something a little different. I decided to use blueberries instead of raspberries and then thought how wonderful they would taste with the lemon icing we used on our Lemon Blueberry Pound Cake (you can see that video HERE).


I tried using a smaller pan so the crust would be thicker, but I think next time I'll stay with a slightly larger pan. I like more filling with these bars than crust. When I first tasted them though, my first reaction was that I really liked the raspberries better, but after eating them for a little bit I couldn't stop. Michael tried them and said the same thing. I definitely will try them again and I might try blackberries next time. I really liked the icing on them, but with the blackberries, I won't add the lemon extract into the icing but vanilla instead. So for now, the dreams have stopped and I'm ready for a new food adventure!

Here's our recipe for the raspberry breakfast bars:

Base Layer:


  • 1 Cup dried coconut
  • 1 tsp vanilla
  • ½ tsp cinnamon
  • pinch sea salt
  • 1 Cup raw walnuts
  • 8 medjool dates, pitted (if using another type of date roughly just under one cup)

Blend coconut, vanilla, cinnamon, and sea salt together in food processor for 30 to 60 seconds. Add in walnuts and blend. Then add in 8 pitted medjool dates. Press mixture into a wax/parchment lined pan. Set in fridge to firm up.

Raspberry Layer:

  • 1 ½ Cups frozen raspberries, thawed, drained
  • 4 medjool dates, pitted
  • 1 ½ Tbsp chia seeds

Blend only raspberries and dates until dates are well combined. Pour into a bowl, and stir in chia seeds. Let set for 15 minutes, stirring on occasion. It will thicken into a nice raspberry "jam". If not thick enough after 15 minutes, stir in a little more chia until you have the right consistency. Spread over base layer.


  • 1/3 Cup dried coconut
  • 1/3 Cup chopped walnuts
  • pinch cinnamon
  • pinch sea salt

Pulse topping ingredients together until a nice crumble is formed. Sprinkle over raspberry layer.  Set in fridge to firm up.

Coconut Icing:

  • 2 Tbsp coconut oil,melted
  • 2 Tbsp coconut butter, softened
  • 1 Tbsp maple syrup

Mix together, drizzle over breakfast bars

Let us know what you think in the comment section below!

Our friend over at New Nostalgia wrote up a nice piece about this recipe back when our video first came out. Check it out HERE.