Blueberry Coconut Bars
hese Gluten-Free Blueberry Coconut Bars (No-Bake) are bursting with bright fruity flavour and the creamy richness of coconut. Plus, not to brag but they are gluten-free and sugar-free to boot.
Servings 12
Ingredients
- 1 1/2 cups blueberries, fresh or frozen (thawed, drained)
- 1 cup walnuts
- 1 cup desiccated coconut
- 1 cup dates, soaked 30 minutes and drained
- 2 tablespoons coconut oil
- 1 teaspoon cinnamon powder
Coconut Frosting
- 1 13.5 oz can coconut cream,full fat (solid part only) *see note below
- 1-2 tablespoons honey or maple syrup, to taste
- 1 teaspoon vanilla extract
Instructions
Blueberry Layer
- Note: Place the can of coconut cream or milk in the fridge or freezer for at least 1-2 hours before making these bars to allow coconut cream to separate.Line an 5×7 inch baking pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting.Place all blueberry layer ingredients into a food processer and process until a sticky paste is formed. Its ok to have some lumps in it as it gives some texture variance and different sized ‘bits’ in your bars.Press the base mixture into the bottom of your pan or dish evenly. Refrigerate while you prepare the filling.
Coconut Frosting
- Open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard.Add the hardened coconut cream, honey and vanilla into the food processor and process until fluffy and smooth. You could also use an egg beater or stand up mixer to whip the coconut cream frostingPour the coconut frosting over the chilled crust and spread evenly with a spatula or the back of a spoon, then place back in the refrigerator to firm up and set, 1-2 hours.When set, remove bars from pan using the parchment paper handles and cut into 12 bars or more smaller squares. Store leftovers in the fridge for up to 1 week or freezer up to 3 months.