gluten free zen
Taking The Stress Out Of Gluten-Free Grain-Free & Dairy-Free Living
Raw Berry Bars
These bars get rave reviews from my husband and neighbors. They are so tasty! The base is chewy and sweet and the filling is cool, tangy, and such a lovely velvety texture. If you’re looking for more of a holiday bar, I think homemade cranberry sauce would work really well too in place of the berries I’ve used, although you may have to add a bit more sweetener.
Raw Berry Bars
For The Crust:
2 Cups of Extra Thick Organic Gluten Free Rolled Oats
1/4 Cup of Raw Organic Pumpkin Seeds
1/4 Heaping Cup of Organic Walnuts Halves
16 Pitted Organic Medjool Dates
3 Tablespoons of Organic Unrefined Coconut Oil, melted
1 teaspoon of Pure Vanilla Extract
1 Tablespoon of Pure Maple Syrup
1/2 teaspoon of Celtic Sea Salt
For The Filling:
1 1/2 Cups of Soaked Organic Cashews (rinse and soak in filtered water with a pinch of sea salt for a minimum of 4 hours or over night)
1/2 Cup of Organic Frozen Berry Mix (I used Simple Truth Organic Cherry Berry), thawed & drained
1 5.3 oz Container of Kite Hill Vanilla Almond Milk Yogurt
2 teaspoons of Fresh Organic Lemon Zest
2 Tablespoons of Fresh Organic Lemon Juice
1/2 Cup of Full Fat Coconut Milk (my favorite brand is ArroyD)
1/3 Cup of Organic Unrefined Coconut Oil, melted and cooled to the touch
1 Tablespoon of Raw Honey (Vegans can use pure maple syrup)
Directions For The Crust:
Add the oats, seeds, nuts, to food processor. Pulse for about 20 seconds to finely chop, but not enough that it turns into flour. Add the dates and pulse a few times. Add the coconut oil, vanilla, maple syrup, and sea salt and pulse until it forms a paste and comes together. Line an 11 x 16.5 baking sheet with parchment, and spray lightly with nonstick spray (I use organic avocado oil spray). Scoop the crust mixture onto the tray and press out with fingers until flattened. Then, using an 8 oz drinking glass, press and roll the crust until it is uniform and has a nice edge up the sides of the pan. Smooth the edges with your fingers and place the pan in the freezer to set.
Directions For The Filling:
Rinse the cashews that have been soaking and add them to a high powered blender. Add the thawed berries, the yogurt, lemon zest, lemon juice, coconut milk, coconut oil, and raw honey. Blend until completely smooth. Be mindful if you’re using a Vitamix or a Blendtec because if you blend them on high for too long, it will begin to heat the filling. You don’t want that! Remove the crust from the freezer, pour filling over the crust and smooth. Tap the tray on the counter a few times to remove any air bubbles and return to the freezer. Freeze completely, remove from the freezer and cut into squares. You can store them in an airtight container in the fridge for about 3 days (do not stack them on top of each other), or in the freezer and they will last two weeks (if you can stay away from them that long). They are delicious frozen too!
7 Comments on “Raw Berry Bars”
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gluten free zen 
these look amazing! thank you for sharing and I hope you heal very quickly.
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Thanks! Hope you are well, and Merry Christmas!
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thank you, Merry Christmas 🙂
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Please rake care of yourself. I am recovering from hip replacement and I found that I am very watchful of everything that I do. Glad to see your recipes again.
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Thank you! Yes, I too am much more mindful now about how I move, especially after the kitchen fall. Hope your hip heals quickly, Happy Holidays!
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WALKING PAIN FREE
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Nice!!!
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