Coconut Cream Fruit Freezies

The amazing Erika has been at it again! Check out another one of her awesome healthy—but oh, so yummy—treats just in time for the holiday weekend! And you can find even more of her clean, simple, and delicious recipes on her new website, Clean Simple Foodie, or follow her on her new Instagram account.


Coconut Cream Fruit Freezies
By Erika Peterson, Clean Simple Foodie
Serves 20

Warm weather is here and the pools are open! What better way to celebrate than with the people you love and some GOOD food! I had a hard time coming up with a name for these beauties because of all the goodness packed inside! You’ve got a fruity, sweet coconut cream, sandwiched between a golden-honey cookie dough crust! That combo makes for a seriously fantastic must try treat! Hope you love them as much as we do!

What you’ll need:

Cookie dough crust:
1 cup cashew butter (find recipe @cleansimpleeats)
½ cup honey
1 scoop vanilla protein powder
1 tsp pure vanilla extract
1/4 tsp sea salt
2 cups almond flour

Coconut cream middle:
1 cup organic, unsweetened canned coconut cream
¼ cup coconut oil, melted
2 Tbs honey
1 banana, chopped
1 cup fresh blueberries
1 cup fresh strawberries, chopped

What you’ll do:

1. Mix together cashew butter, honey, protein powder, vanilla and sea salt. Add the almond flour and mix well.
2. Press a sheet of Parchment Paper into the bottom of a 9 x 13 Pan. Split the dough in half. Press half of the dough evenly into the bottom of the pan until completely covered. Set aside.
3. Place coconut cream into a medium sized bowl. Add the melted coconut oil and honey. Then add all the fruit. Mix well. Spread mixture evenly on top of the cookie dough crust. Set aside.
4. On a separate sheet of parchment paper, roll out the remaining half of the dough into a rectangular shape about the size of your pan. Carefully flip rolled out dough on top of the coconut cream middle and press down to seal all the edges.
5. Cover pan and freeze for 4 plus hours. Let thaw on your counter for a few minutes before slicing into bars. Serve up immediately!! Makes 20 bars.

What’s in it:

Each bar has about 215 calories, 15g fat, 18g carbs, 7g protein.

About Erika:


Superman’s wife, Mother of 3, lover of family, fitness, and baseball tees and of course, anything that involves clean food (lots of it)! AFPA certified nutrition and wellness consultant, certified TRX group fitness instructor and Clean. Simple. Foodie. If you need me, I’ll be in the kitchen!

Want to connect with Erika? Find and follow Erika here:


  1. Chelsea - August 26, 2014

    Does this fit into carb cycling, or would it be best on cheat day?

  2. landryfamily - August 18, 2014

    Is there an alternative for almond and cashews? allergies…. because it does look really good and i want to try something like that for the kids

    • Julia - August 19, 2014

      What about coconut ”butter” (like blended coconut shreds – not oil)? You may also try sunflower seed butter, but you might have to adjust the spices then, because it tastes different than nuts. Oh, and I think brazilnuts would be delicious.

  3. Nadia - June 6, 2014

    What brand of coconut oil do you use? Thank you!! 🙂

  4. Susan - June 4, 2014

    Heather — What about almonds? If you’re not allergic to almonds, you could try almond butter. And Rachel, yes, you can substitute coconut flour for almond flour. I can’t remember the amounts that you would use but I’ll try the recipe and let you know!

  5. Kim - June 2, 2014

    Made this recipe and it was delicious ! Thanks

  6. Heather - May 31, 2014

    These look amazing, but I am allergic to cashews. What could I use to replace the cashew butter?

  7. Rachel Reber - May 26, 2014

    Can you substitute Coconut Flour for the Almond Flour?

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