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Summer Berry Dream Bars

July 9, 2019

 

I made these summer berry dream bars for a Kick the Sugar class the other day- here is the recipe for those who were interested, (general idea-feel free to improvise)!

 

For the crust:

 

4-5 large dates, pitted

1 C walnuts

½ C Brazil nuts

½ C shredded coconut

¼ tsp sea salt

1/8 tsp cardamom powder

 

Process all ingredients in a cuisanart until it starts to stick together. Press in the bottom of an 8x13 glass dish (or something similar) and place in freezer.

 

For the filling:

 

2 cups raw cashew pieces (soaked at least 3-4 hours)

1 can full-fat coconut milk- use all the cream and most of the liquid, (reserve about ½ cup and use in something else)

1/3 cup maple syrup (or sweetener of choice)

¼ C coconut oil, melted

2 tsp vanilla extract

1 TBS lemon juice

¼ tsp sea salt

1 tsp beet powder (optional for color)

 

Process all ingredients in high speed blender until smooth and creamy.

Sprinkle fresh blueberries and raspberries over crust. Pour filling over the top, and freeze until set. Cut into chunks and let sit out for a few minutes to defrost before serving.

 

Store in air-tight container in freezer for up to 4 months.

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