I blogged this recipe last summer and used raspberries instead but you can use any combination of berries that you like, and for that matter, any fruit puree. I think apricot and peach would be so good alone or mixed with berries. This is truly a summer treat because they're frozen and are best eaten immediately with the accompaniment of a good ice cream or coconut whipped cream if you want to take it over the top. I made these for my Kombucha Home Brewing Workshop last weekend in Tulsa. Unfortunately, I couldn't keep them cold enough and they got a little gooey. The flavors were still really good, but I wanted everyone to bite into a cold, crisp bar like this. The coconut oil makes makes them creamy and rich. You will not be disappointed in this recipe - they're raw, vegan and gluten free!
INGREDIENTS
CRUST
1 cup almond meal
1|2 cup unsweetened shredded coconut
6 pitted dates or dried apricots
1|2 teaspoon coconut oil
pinch of sea salt
FILLING
6 ounces berries
3 tablespoons honey or maple syrup
1 tablespoon coconut oil
1 tablespoon fresh lemon juice
TOPPING
1|2 cup walnuts - you could substitute chopped almonds or cashews if needed
1|4 cup unsweetened shredded coconut
1 teaspoon coconut oil
1 teaspoon lemon juice
1|2 teaspoon lemon zest
pinch of sea salt
DIRECTIONS
This is a frozen bar so no need to fire up the oven in the summer! You'll just need room for a square cake pan to chill in the freezer until they're gone, which won't take long. You will also need a food processor and a sheet of parchment paper for your pan. Make the crust first by putting everything into the processor until you get a wet, crumbly meal. Add an extra couple of dried fruits if it seems a little dry. You want it to stick together when pressed between your fingers. Pour it into your pan and press it down and into the corners until it is firm and packed. Put it in the freezer while you work on the filling. No need to wash the bowl between steps. Throw in all of the filling ingredients and blend until it's mixed thoroughly like jam. After 20 minutes, pour it on top of the crust and return it to the freezer. Put the topping into the processor and pulse until it's coarse and crumbly. After another 20 minutes, pour the nut topping on and GENTLY press down into the top surface of the fruit layer. Return it to the freezer for at least an hour or up to over night. Cover the top lightly with a layer of plastic wrap. When they are fully frozen, you can cut them into perfect bars by lifting the parchment out of the pan and placing it on a cutting board. You can wrap them individually in plastic wrap or leave them in the pan with the top covered to avoid freezer burn. These are so delicious right out of the freezer, it's like an ice cream treat.
ENJOY!!
