Easy, no-bake Raspberry Coconut Cereal Treats — a wholesome snack or dessert that’s gluten-free, vegan, and naturally sweetened with maple syrup.
I’ve always liked Valentine’s Day — all the pink and red hearts feel like sprinkles for the soul. A day set aside to celebrate people we love is a good excuse to make something cheerful and homemade.
Around Target one afternoon, with a bag of shredded coconut in hand, the idea for these treats came to me. I rushed home to try a berries-and-coconut take on cereal bars that skips the marshmallows and keeps things lighter and naturally sweet.
These bars use an 8-ounce bag of unsweetened shredded coconut transformed into homemade coconut butter, melted coconut oil, maple syrup, gluten-free O’s cereal, and freeze-dried raspberries or strawberries. The result is a crisp, fruity treat that’s simple to make and easy to customize.
Making coconut butter at home from shredded coconut is straightforward and much cheaper than buying it. Once you try it, you’ll likely prefer it for recipes like these cereal treats — no marshmallows required.
Tips for success:
- Use unsweetened shredded coconut (not flaked). A fresh, unopened bag gives the best texture for making coconut butter; an opened bag can be too dry.
- Line all sides of your pan with parchment. The coconut butter and maple syrup mixture can stick as it sets.
- Press the mixture firmly into the pan so the bars hold together well when sliced.
Made this recipe? Tag your photos on Instagram with #saltedplains — I love seeing your creations!
📖 Recipe
Raspberry Coconut Cereal Treats (Gluten-Free, Vegan)
Ingredients
- 2 tablespoons coconut oil melted
- 2 ⅔ cups unsweetened shredded coconut (NOT flaked) 8 oz
- 1 teaspoon pure vanilla extract
- ½ cup maple syrup room temperature
- 4 cups gluten-free O’s cereal such as Nature’s Path, Love Grown, Honest O’s, or Cheerios
- 1 ½ cups freeze-dried raspberries or strawberries
Instructions
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Grease an 8×8-inch baking pan and line it with parchment so all sides are covered.
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Make coconut butter: in a food processor, process the shredded coconut until it turns to a creamy butter, stopping to scrape the bowl as needed (about 3–7 minutes). It doesn’t need to be perfectly smooth. Add the melted coconut oil and vanilla, then process briefly to combine.
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In a large microwave-safe bowl, combine the maple syrup and ¾ cup of the coconut butter. Microwave on high for 1 minute, whisk, then microwave another 1–1½ minutes until slightly liquefied. Whisk well.
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Add the cereal and 1 cup of the freeze-dried berries to the bowl. Stir until the cereal is evenly coated.
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Transfer the mixture to the prepared pan. Use an extra piece of parchment to press the mixture into an even, compact layer. Sprinkle the remaining ½ cup of freeze-dried berries on top, crushing a few if you like. Drizzle the remaining coconut butter over the top. Refrigerate for about 1 hour or freeze for 30 minutes until set.
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Lift the set slab from the pan using the parchment and transfer to a cutting board. Slice into bars with a sharp knife.
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Store the treats in an airtight container in the refrigerator.
Notes
Freeze-dried berries are convenient and keep the bars crisp; they’re often available at grocery stores and specialty markets.