Lemon Blueberry Bars {paleo, dairy, refined sugar, & gluten free}
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- CRUST:
- 1 c almond meal/flour
- 3/4 c shredded coconut
- 1/4 c ground flaxseed
- 12 pitted dates
- 3 tbsp. coconut oil
- 2 tsp almond extract
- 1/4 tsp fine pink Himalayan sea salt
- WHITE FILLING:
- 3 1/2 cups soaked cashews
- 1/4 c coconut butter/manna
- 2 tbsp. coconut oil
- 3 tbsp. coconut milk or water
- Juice of 1 lemon
- *8 drops lemon essential oil
- or 2 tsp of lemon extract
- 1-2 tbsp. raw honey
- 1/8 tsp of stevia
- BLUEBERRY TOPPING:
- 1/2 c white filling reserved
- 2 1/2 cups of frozen blueberries
- 3 tbsp. chia seeds
- juice of 1/2 lemon
- 1/4 tsp of stevia
- 1 tsp vanilla
- handful of blueberries optional
This is another mouthwatering recipe spurred on by all of our spring break visitors this month. We were taking our family on a picnic dinner to one of our favorite waterway places and I wanted a dessert that was refreshing, creamy and light since in Florida it has been anything but winter around here!
My family couldn’t believe it was dairy, refined sugar and gluten free! My nephew, who is 19 and quite crafty in the kitchen {thanks to his awesome Mom}, gave me specific suggestions; one of which made a big difference was to add a bit of salt to the crust!
Blueberries have to be one of my favorite fruits because they are the highest in antioxidants like C, E, A, B complex and have many amazing minerals that help with immunity and neutralizing free radical damage!
Blueberries amazing star list of nutrients help support brain health, anti-aging issues, heart health and the list goes on! Even studies show that the chemistry of phenolic compounds, pterostilbene and ellagic acid in blueberries can help prevent cancer {Journal of Agricultural & Food Chemistry}.
I guess the Greek physician Hippocrates knew what he was talking about when he said, “Let food be thy medicine and medicine be thy food”!
This picture below is a time when I baked the crust for 10 minutes at 350 degrees. The almond smell while it was baking was wafting through the house and before I knew it, everyone was in the kitchen wondering what I was making. It is not necessary to bake the crust but I just wanted to see if it made a difference. I prefer it raw and not turning on the oven makes it super easy.
Freezing the bars overnight will allow them to sit on the counter a bit longer and will travel better. Wherever you are may these bring a bit of spring time yum to your table and health to your body!
- CRUST:
- 1 cup almond meal/flour
- ¾ cup shredded coconut
- ½ cup ground flaxseed
- 12 pitted dates
- 3 tbsp. coconut oil
- 2 tsp almond extract
- ¼ tsp fine pink Himalayan sea salt
- WHITE FILLING:
- 3½ cups soaked cashews
- ¼ cup coconut butter/manna
- 2 tbsp. coconut oil
- 3 tbsp. coconut milk or water
- Juice of 1 lemon
- *8 drops lemon essential oil or 2 tsp. extract
- 1-2 tbsp. raw honey
- ⅛ tsp of stevia
- BLUEBERRY TOPPING:
- ½ cup of white filling reserved
- 2½ cups of frozen blueberries
- 3 tbsp. chia seeds
- juice of ½ lemon
- ¼ tsp of stevia
- 1 tsp vanilla
- handful of blueberries optional
- In a food processor, blend the crust ingredients except oil & almond extract.
- Blend CRUST ingredients until flour like texture & the dates are finely processed.
- Mix the oil and almond extract together & add by pulsing until mixture is combined.
- Press the crust into a 11x8 dish and set aside.
- Next blend all the WHITE ingred. together for a few min. until it is creamy.
- Reserve ½ c. white filling to add to blueberry mix. Spread remaining over crust.
- Last layer: mix the BLUEBERRIES, ½ cup of white mixture, stevia, lemon and chia.
- Gently spread blueberry mixture over the white. Add handful berries across top.
- Freeze for at least 1 hr. but overnight is best. Take bars out 15 min. before cutting.
With a Spoonful of Health,
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5 Comments on "Lemon Blueberry Bars {paleo, dairy, refined sugar, & gluten free}"
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I had this at my bible study and it was a refreshing wake me up. I’ll be making it for my house guests!
Thank you sweet lovely lady for sharing on your blog! I am honored!