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Raspberry Coconut Cereal Treats Recipe (Gluten-Free, Vegan)

Easy, no-bake Raspberry Coconut Cereal Treats made with simple ingredients for a healthy snack or dessert. Gluten-free, vegan, and made with unrefined sugar.
Course Breakfast, Snack
Prep Time 15 minutes
Total Time 15 minutes
Servings 16
Author Tessa Fisher


  • 2 tablespoons coconut oil melted
  • 2 2/3 cups 8oz unsweetened shredded coconut (NOT flaked - I like Let's Do Organic Brand)
  • 1 teaspoon pure vanilla extract
  • 1/2 cup maple syrup room temperature
  • 4 cups gluten-free O's cereal such as Nature's Path, Love Grown, Honest O's, Cheerios
  • 1 1/2 cups freeze dried raspberries or strawberries


  1. Grease an 8x8 baking pan. Line with parchment so that all sides are covered.
  2. In a food processor, add the shredded coconut and process until smooth, stopping occasionally to wipe down sides of bowl with a spatula (about 3-5 minutes). This may take longer than 5 minutes, just stop periodically and stir with spatula. Once the coconut becomes a smooth butter consistency (it doesn't have to be extremely smooth), add melted coconut oil and vanilla extract and process once again until coconut oil and vanilla are combined.
  3. In a large microwavable bowl, combine maple syrup and 3/4 cup of the coconut butter (the rest will be used later). Microwave mixture on high for 1 minute. Whisk. Microwave for 1 to 1 1/2 minutes again. Mixture should have liquefied a bit. Whisk well.
  4. Add cereal and 1 cup of the freeze dried berries to the mixture. Stir with a spatula until the cereal is evenly coated.
  5. Transfer mixture to prepared baking pan. With an extra piece of parchment paper, press the mixture into an even layer. Pack down the mixture. Sprinkle remaining half cup freeze dried berries over the top, crushing some if desired. Drizzle remaining coconut butter over the top. Refrigerate for an hour or freeze for half an hour until set.
  6. Using parchment, remove from baking pan and transfer to a cutting board. Using a sharp knife, slice into bars.
  7. Store treats in an airtight container in the refrigerator.

Recipe Notes

Inspired by my Strawberry Coconut Butter Cups with Chocolate-Almond Filling and adapted from my 4-Ingredient Chocolate Covered Peanut Butter Bites.

I often get my freeze dried berries from Trader Joe's.