Berries & Cream Coconut Pretzel Dessert (V. DF. GF.)

No-Bake, Gluten Free, Dairy Free, Vegan, Berries & Cream Coconut Pretzel Dessert

Happy Sunday, Everyone!

Surprised to see me here? I had to pop on the blog today so I could get this delicious recipe up before the 4th of July! And don’t worry, my weekly recap post is still scheduled to go live tomorrow. As soon as I made this dessert, I was like “YUP, THIS NEEDS TO BE POSTED ASAP.” I let Kyle go to the gym without me so I could get this finished. Wait. Who am I kidding? I wasn’t planning on going to the gym anyways! 😊 Staying inside in the air conditioner and catching up on episodes of Naked and Afraid while blogging sounds so much better! That’s what Sunday’s are for.
One of my favorite desserts in the entire world is my mom’s strawberry pretzel dessert. She makes it every Christmas and on the 4th of July. We’ve been eating it and hiding it in secret spots in the fridge for over twenty-five years. Her recipe inspired me to create today’s tasty gluten-free vegan berry pretzel dessert treat. It’s a healthy spinoff that you may want to add to your holiday menu.

I have a confession.

I always see unique and delicious vegan recipes online, but never attempt them because the food processor always intimidated me. I actually got rid of my fancy one after two years of never using it. I traded it in for a smaller and less-intimidating one (fewer buttons and blades) with easier cleanup. This was the best decision I’ve ever made because now I use it for everything. I was a little nervous that it wouldn’t work as well, but this thing is a powerhouse! So be ready for a lot of nut butter and hummus recipes coming your way!
This recipe is so easy to make and doesn’t call for a ton of ingredients. I love that this recipe is super customizable. If you don’t like berries, use a different fruit. If you can’t find non-dairy cream cheese, you can use regular cream cheese, regular pretzels instead of gluten-free ones, or honey instead of agave. The best thing about recipes is that you can get creative and play around with them. You don’t have to stick to the ingredients or directions. 
The crust is made with three ingredients: dates, agave, and gluten-free pretzels.

The crust is my favorite part of this dessert, and I plan on using this for all kinds of fun recipes! I am going to make a no-bake pumpkin pie with this as the crust for fall. How delicious does that sound?

The dates were the perfect addition because they hold everything together. I didn’t’ have any issues with it crumbling apart. Dates are a great source of energy! I always eat them after cardio when I’m feeling depleted. They have calcium, iron, phosphorus, sodium, potassium, magnesium, zinc, thiamin, riboflavin, niacin, folate, vitamin A, and vitamin K! This recipe also packs a punch of nutrients while covering that sweet tooth!
Line a pan (I used 8×6 in) with parchment paper. Wet your fingers so the crust doesn’t stick, and press down to form the crust evenly on top of the parchment paper.
The coconut layer is another one of my favorites!

It only has five ingredients: coconut cream, unsweetened shredded coconut, agave, vanilla, and non-dairy cream cheese. (I used Kite-Hill almond based)

If you want it sweeter, just add some more agave!

Spread the coconut layer on top of the pretzel crust. Use a spoon to pack it down well, and place it in the freezer while you prepare the strawberry layer.
If you love strawberries, you’re going to LOVE this layer! It tastes like strawberries and cream yogurt. It has vanilla, non-dairy cream cheese, coconut cream, agave, and strawberries. 
Pour the strawberry mixture on top of the coconut layer.

Place it in the freezer and let it firm up before adding the blueberry layer. If you’re impatient, you could do a marbled layer with both mixtures. I almost did this!
I love blueberry flavored anything, so you better believe I was LOVING everything about this layer. It has vanilla, non-dairy cream cheese, coconut cream, agave, and blueberries. 
Back in the day, I used to eat Yoplait blueberry yogurt every day with my lunch. This was IDENTICAL to it. It even looks like it with the floating blueberry skins. 
Once the strawberry layer was firm (doesn’t have to be frozen) I poured the blueberry layer on top! I topped the dessert with diced strawberries, blueberries, and coconut shreds. This is a great way to add natural and wholesome decorations for the 4th of July!
I placed the dessert in the freezer until it was time to serve!

You’ll want to defrost the dessert for about 30 minutes before cutting into it. And when you’re not eating, keep it in the freezer for best consistency.
Once it starts to defrost, you can lift the parchment paper from the pan. The paper will peel right off, and it’ll make cutting the bars so much easier. Cutting dessert in a pan is always a pain. I may start doing this with brownies.
I was dancing with excitement after peeling off the parchment paper because the dessert turned out perfect!
How fun is this for the red, white, and blue holiday!? I couldn’t wait to bring it over to my parent’s house for our backyard cookout.
Once the berry layers were softened, I cut the dessert into twelve squares.
All the layers stayed intact! This made me so happy and was dying to give these a try.
The top layers were a lot like ice cream once they defrosted.
Also, I couldn’t stop taking photos of these. It was hard to choose which ones to post so I had to add an abundance! I hope you don’t mind. 🙂 They are just so pretty!
This dessert is so refreshing and light! It’s not overly sweet, and you feel good about eating a dessert filled with wholesome ingredients. Why not sneak some fruit into your diet while you can? My family loved these! I can’t wait to play around with other flavors A pumpkin one has been on my mind all day!

I am also planning on adding protein powder to the next batch! (what about a chocolate and peanut butter protein version?)

 

5 from 4 votes
Print

Berries & Cream Coconut Pretzel Desert

Vegan, Gluten Free, Dairy Free

Course Dessert
Servings 12
Author Taralynn McNitt

Ingredients

Pretzel Crust Layer

  • 2 Cups Gluten-Free Pretzels
  • 3 Tbsps Agave
  • 8 Medium Pitted Mejuled Dates

Coconut

  • 1/4 Cup Cream Cheese (I used dairy free)
  • 1/3 Cup Coconut Cream
  • 1 Tsp Vanilla
  • 2 Tbsps Agave
  • 1 Cup Unsweetened Shredded Coconut

Strawberry

  • 2 Cups Strawberries
  • 2 Tbsps Agave
  • 1/4 Cup Coconut Cream
  • 1/4 Cup Cream Cheese

Blueberries

  • 2 Cups Blueberries
  • 2 Tbsps Agave
  • 1/4 Cup Coconut Cream
  • 1/4 Cup Cream Cheese

Instructions

  1. Crush the pretzels in the food processor. Add the dates and agave to the crushed pretzels and combine well.

  2. Place a sheet of parchment paper in a pan.  

    Wet your fingers so the crust doesn’t stick, and press down to form the crust evenly on top of the parchment paper.

  3. Prepare the coconut mixture: In a mixing bowl, combine the cream cheese, shredded coconut, vanilla, agave, and coconut cream together. 

  4. Spread the coconut layer on top of the pretzel crust. Use a spoon to pack it down well, and place it in the freezer while you prepare the strawberry layer.

  5. Prepare the strawberry mixture: Add strawberries, cream cheese, agave, and coconut cream to the food processor. 

    Pour the strawberry mixture over the coconut layer, and add it to the freezer to firm up. 

  6. Prepare the strawberry mixture: Add blueberries, cream cheese, agave, and coconut cream to the food processor. 

    Once the strawberry layer is firm (does not have to be frozen) pour the blueberry mixture on top! 

    Optional ** Decorate the dessert with diced strawberries, blueberries, and shredded coconut. 

  7. Place the dessert in the freezer until its time to serve!

    You’ll want to defrost the dessert for about 30 minutes before cutting into it. And when you’re not eating, keep it in the freezer for best consistency.

Nutrition: Makes 12 Squares!

Per Square: 199 Calories, 28g Carbs, 10g Fat, 6g Protein, 14g Sugar, 5g Fiber

Questions for you!

  1. What flavor should I make for the next version of these?
  2. What will you be doing for the 4th of July?
  3. What kitchen appliance intimidates you?

Comments

  • Amie

    Yum!

    Reply to Amie
  • Alex

    These look so delicious and I cannot wait to try them. What could I use as a substitute for the coconut cream? I think the chocolate and peanut butter would be a great combo to try next. My family celebrated the 4th at the lake this past Sunday. My husband and I will celebrate with his family on the 4th. My brother-in-law is actually stationed at Fort Bragg and is coming home to Alabama for the holiday. We plan to grill out and just enjoy his company.

    Reply to Alex
  • Kate

    This looks delicious! I recently (like 2 weeks ago) found out I have celiac disease so I’ve been scouring the internet for good gluten free deserts! Question for you – does the coconut cream give off a coconut flavor at all? I love the taste of coconut but really don’t like shredded coconut so I’m wondering if I omit the shredded it will still taste coconut-y. Thanks!

    Reply to Kate
  • Kristin

    These look so refreshing! I think adding chocolate chips to the white layer and then the strawberry layer on top would be amazing! I’m also intimidated by the food processor, I don’t have one but you make it look so easy! We’re going to my in laws for the 4th of July parade, their house is on the route so it’s super convenient! Then probably just hang out and relax the rest of the day!

    Reply to Kristin
  • Meghan

    These look so good! My mom also makes that strawberry pretzel dessert, it is the best! I think pumpkin would be awesome, and chocolate peanut butter! I’m not doing anything for the 4th of July on Wednesday, my husband works all day and we both work the next day, but this upcoming weekend we will be going to a friends house for a cookout and fireworks! I am intimidated by an instant pot haha I see so many people using them but I can’t help but think of the pressure cooker horror stories so I’m sticking with my crock pot for now!

    Reply to Meghan
    • Taralynn McNitt

      Thanks, Meghan!!

      Lol, I’m also intimidated by the instant pot!! haha

      The 4th is on such an award day this week, but hopefully, you have a great weekend!!

      Reply to Taralynn McNitt
  • Ann

    This looks so delicious and so pretty! I vote for a coffee flavored one! ☕️

    Reply to Ann
  • Helen

    Gorgeous photography!

    Reply to Helen
  • Shannon

    I vote yes for chocolate and peanut butter!

    Reply to Shannon
  • Fran

    Thank you for taking the time to post this on Sunday!

    We will be bringing this to my grandma’s bbq on the 4th!

    Reply to Fran
  • Grace

    Where do you find gluten free pretzels?

    Reply to Grace
  • Hannah

    You’ve outdone yourself, Taralynn.

    How about peaches and cream?

    Reply to Hannah
  • Charmaine Ng | Architecture & Lifestyle Blog

    I’m more of a chocolate and coffee dessert person than a fruit dessert person, but these bites look so pretty! 💕 I love the pink colour! They’d make excellent party nibbles 🙂

    Charmaine Ng | Architecture & Lifestyle Blog
    http://charmainenyw.com

    Reply to Charmaine Ng | Architecture & Lifestyle Blog
  • Mo

    I know this is a weird question, but where do you find coconut cream???

    Reply to Mo
  • Sara

    I can’t wait to make this!

    Do you think it would work with raspberries?

    Reply to Sara
  • Katie

    These look so good! I’m going to make them very soon. Sugar free chocolate and organic peanut butter would be really yummy with the pretzels! For the Fourth we’re going to a Navy appreciation night at the Texas Rangers Stadium!⚾

    Reply to Katie
    • Taralynn McNitt

      Ohhhh yum! I agree about the chocolate & peanut butter combo! SO GOOD WITH PRETZELS!

      Such an awesome way to spend the Fourth! (navy brat over here) xo

      Reply to Taralynn McNitt
  • Anna

    These look soooo good! Do you think it’d be okay to sub kite hill yogurt for the cream cheese?

    Reply to Anna
  • Linda @ the Fitty

    Yay double the posts from you this week! I saw these on Instagram and literally rushed over. Today is Canada day and July 4 is just a regular day here. What will you do for july 4?

    Reply to Linda @ the Fitty

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