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Red Bean Dessert Bars (Vegan)

Course: Dessert, Snack
Keyword: Dessert, Red Bean, Red Bean Paste, Vegan
Prep Time: 1 hour 30 minutes
Cook Time: 20 minutes
Freezer: 4 hours
Total Time: 5 hours 50 minutes
Servings: 16 bars
Calories: 329kcal
Vegan Red Bean Dessert Bars. This easy dessert is the perfect summer treat. It's my take on a bite-size red bean popsicle with a cookie crust.
Print Recipe


  • Vitamix or another High-Speed Blender (alternative: Food Processor)
  • 8 x 8" Baking Pan



  • 1 1/2 cups almond flour blanched if available
  • 1/3 cup coconut oil, melted refined if lighter taste is preferred
  • 1/4 cup maple syrup
  • 1/2 tsp pure vanilla extract
  • 1/4 tsp salt


  • 2 cups raw cashews, soaked or at least 1 hour and drained
  • 1 cup homemade red bean paste for layering
  • 1 cup homemade red bean paste for filling
  • 3/4 cup coconut cream thick part of canned coconut milk, chilled overnight, liquid drained
  • 1/2 cup maple syrup or to taste
  • 1 tsp pure vanilla extract
  • 1/4 cup coconut oil, melted refined if lighter taste is preferred


Filling Preperation

  • In a medium sized bowl, place 2 cups of raw cashews and cover with boiling water, covering with enough water as they will expand, around 1-inch above the cashews. Set aside, making note of the 1 hour mark.

Crust Preperation

  • In a large mixing bowl, add 1 1/2 cups of almond flour into the bowl. Add the remaining ingredients under 'Crust' and stir. Allow the dough to chill for 30 minutes in the refrigerator.
  • While the dough chills, heat the oven to 325°F. Line the bottom of an 8 x 8" baking pan with parchment paper, allowing the lining to go about 2-inches on the sides (to use as handles for removing the bars from the pan later).
  • After the dough has chilled for 30 minutes, press the dough into the bottom for the lined baking pan.
  • Bake in the oven for 20-25 minutes. The dough will look light-brown when ready. Set aside on a cooling rack to cool. To speed up the cooling, you can place the pan into the fridge after 20 minutes.


  • Drain the cashews and rinse with cool water. Add all ingredients under 'Filling' into a high-speed blender (I used a Vitamix). Blend until smooth, scraping down the sides as necessary.
  • Check the crust to ensure it's cooled. Create the first layer by spreading 1 cup of red bean paste evenly across the crust.
  • Next, Pour in the filling into the pan and spread evenly. Cover tightly and freeze for at least 4 hours to set, or refrigerate for 8 hours/overnight.
  • To serve, remove from the pan by gently pulling on the handles. Cut into 16 squares.


Storing and Serving: In order to keep the structure and texture of the Red Bean Dessert Bars, they will need to be stored either in the refrigerator or freezer. If you’re storing in the freezer, make sure to thaw out for 1 hour in the refrigerator before serving. Make sure it’s wrapped tightly to avoid freezer burn.


Serving: 1bar | Calories: 329kcal | Carbohydrates: 25g | Protein: 7g | Fat: 24g | Saturated Fat: 12g | Sodium: 47mg | Potassium: 280mg | Fiber: 3g | Sugar: 12g | Vitamin C: 1mg | Calcium: 52mg | Iron: 2mg