Red Velvet Bars
These Red Velvet Bars are vegan, gluten-free, oil-free, and super easy to make. They are rich, soft, moist, creamy, and delicious. Perfect for dessert, breakfast or a birthday party!
Servings 6
Ingredients
Dry ingredients:
- 1 1/2 cups (150 g) oat flour (gluten-free if needed)
- 1/2 cup (100 g) granulated sweetener of choice (see notes)
- 7/8 cup (75 g) shredded unsweetened coconut (see notes)
- 2 tbsp beet powder
- 3/4 tbsp cacao powder
- 1 tsp baking powder
- 1/4 tsp salt
Wet ingredients:
- 1 cup (240 ml) plant-based milk
- 1/3 cup (80 g) mashed banana (see notes)
- 1/2 tbsp vinegar
- 1 tsp vanilla extract
Cream/Pudding:
- 1 cup (240 ml) plant-based milk
- 2 1/2 tbsp (20 g) cornstarch (see notes)
- 7 tbsp (80 g) granulated sweetener
- 1 tsp vanilla extract
- 1 1/4 cups (180 g) cashews (soaked)
Instructions
- I recommend measuring the ingredients in grams on a kitchen scale.
- Soak cashews in hot water for about 45 minutes, then drain the water.
- Meanwhile, start making the cake. Preheat oven to 360 degrees F (180 degrees C) and line a baking dish with parchment paper. My baking dish measures 9"x6" (23 x 15 cm).
- Process the shredded unsweetened coconut in an electric coffee/spice grinder or blender. Then put all dry ingredients into a bowl and stir with a whisk.
- In another bowl combine the wet ingredients.
- Pour the wet ingredients into the bowl of the dry ingredients and stir with a whisk until combined.
- Spoon the batter into the baking dish and bake in the oven for about 22-25 minutes and let cool.
- To make the cream, add milk, cornstarch, sugar, and vanilla extract into a small saucepan and bring to a boil while stirring.
- Once the pudding boils turn off the heat. Set aside.
- Put the cashews into a blender (preferably a high-speed blender), add the pudding, and mix until the cream is completely smooth (might take a minute or two) and pour it onto the cooled cake.
- Put the baking dish into the freezer for about 3 hours to set (or until the cream is not soft anymore).
- Cut into bars and enjoy! Store leftovers in the fridge.
Notes
- Granulated sweetener: You can use regular sugar, Erythritol, Xylitol (birch sugar, coconut sugar, etc.).
- Nuts: You can use 75 g ground almonds (almond flour) or any other ground nuts of choice.
- You could use applesauce instead of banana. An even better idea would be to use beet puree, which will also add a nice color!
- Cornstarch: You can use tapioca flour/starch or arrowroot flour/starch instead of cornstarch.
Nutrition Facts
Red Velvet Bars
Amount per Serving
Calories
397
% Daily Value*
Fat
24
g
37
%
Saturated Fat
10
g
50
%
Carbohydrates
38
g
13
%
Fiber
6
g
24
%
Sugar
4
g
4
%
Protein
11
g
22
%
Vitamin C
1
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.