A crumbly seed-nut-oat base, a sweet-and-creamy filling, and a juicy berry topping makes these bars an instant-hit. Then, to level up this sweet treat even further, we infused it with Protein + Greens Super Powder, with 12 grams of protein per serving, alkalizing greens, and detoxifying algaes.
Make a batch ahead of time to store in the freezer and snack on throughout the week, or surprise and delight at your next get-together.
INGREDIENTS
Bar Crust
½ cup oats
1 cup dates, placed in hot water for at least 10 minutes
2 tablespoons coconut oil, softened
1 cup of any seeds + nuts (pecans, walnuts, almonds, sunflower seeds)
½ teaspoon salt
Filling
1 serving Protein + Greens Super Powder
1 can full-fat coconut cream or coconut yogurt
½ cup cashews + ½ cup hot water, or ¾ cup vegan cream cheese
2 teaspoons vanilla
Juice from 1 lemon
¼ cup maple syrup
Blueberry Swirl
½ cup blueberries
2 teaspoons coconut sugar
½ tablespoon water
1 teaspoon lemon juice
DIRECTIONS
- Line a bread pan with parchment paper. Preheat the oven to 350°F if you prefer a firm crust.
- Make the crust. Blend nut-seed mixture in a food processor or blender until crumbly. In a bowl, mix the nuts/seeds with the softened dates, softened coconut oil, salt, and oats. Transfer into the pan, pressing down evenly. For a firm crust, bake crust for 15 minutes, or use raw for a soft crust.
- Make the filling. If using cashews, in a blender, place raw cashews and hot water. Blend until completely smooth. Add in the coconut cream, vanilla, lemon juice, and maple syrup, and blend until combined.
- Make the blueberry swirl. In a small pot over low heat, place blueberries, coconut sugar, and lemon juice, stirring frequently and crushing blueberries. Cook for about 3-5 minutes until mixture begins to thicken.
- Pour filling into the crust. Drop spoonfuls of the smooth blueberry sauce onto the filling and, using a knife, gently swirl. Set in the freezer for three hours, or until completely firm.
- Slice into bars and set store extras in the freezer. When ready to eat, allow them to thaw for 5-10 minutes at room temperature. Enjoy!
