BLACKBERRY & COCONUT BARS

Happy Seasonal Saturday. We love these days so we can share the freshest of the fresh recipes for what's in season! To us, nothing is better than eating both locally and seasonally as much as possible. And these blackberry coconut bars are utter perfection for the summer. They are raw, vegan, gluten-free, dairy-free, and naturally refined sugar-free.

Even though you can find blackberries at any point during the year, July is the best month to pick and eat the juice fruit. Their super dark hue actually ensures that they have the highest level of antioxidants of all fruits. And if you continue to eat them for a long period of time, blackberries are also known to help keep your brain alert - always a good thing, right!?

You can whip these up with little effort and time, and keep them in the freezer until you are ready to chow down on these refreshing bars. You can totally make these your own too. We cut ours into bars, but feel free to make little squares or just play around with the size of them to your liking.

Note: For this recipe, you'll need to regular cans of coconut milk, placed in your fridge overnight to get the most cream out of them.

Ingredients

Base -

1 1/2 cup dates

1/3 cup almonds

1/2 cup coconut flour

Blackberry Layer -

1 cup cashews, soaked overnight

1 tbsp. coconut oil, melted

1/2 cup agave syrup

1/4 cup coconut flour

1/2 cup coconut cream, the hardened part when you put a can with coconut milk in the fridge overnight

1 1/2 cup blackberries

Coconut Layer - 

1 1/2 cup cashews, soaked overnight

2 tbsp. coconut oil, melted

1 tbsp. lemon juice

2/3 cup shredded coconut

1 1/2 cup coconut cream

3 tbsp. agave syrup

 

Instructions

  1. First, soak the cashews for 4 hours or overnight.
  2. For the base, you pulse all the flour and the almonds until a fine grind. Add in the dates and continue mixing until crumbs form and mixture starts to stick. with your hands, scoop out into the bottom of the pan, firmly and evenly. Set in the freezer until you are ready with the filling.
  3. For the filling, rinse and strain the cashews and place them into the food processor. Pulse until fine crumbs form. Add the rest of the ingredients and process on high until a very smooth mixture forms. Scoop the mixture on top of the base and place in the freezer to set for 1 hour.
  4. For the coconut, filling repeat the steps with the coconut filling ingredients.
  5. Scoop the coconut layer over the blackberry layer and again put in the freezer for at least one hour

Recipe via Vanilla Crunnch