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    Home | Recipes | All Desserts

    Blueberry Coconut Cream Pie Bars

    By Adriana Harlan | 6 Comments | Posted: Aug 28, 2013 (updated: May 10, 2020)

    Recipe Reviews
    5 from 1 review

    This refreshing dessert has an sweet, crunchy crust made of raw almonds, pecans and dates, topped with a light and smooth cream layer and lots of fresh blueberries. (Vegan, Gluten-free, Paleo)

    wooden cutting board topped with several pieces of blueberry coconut cream pie squares with lots of blueberries on top of each
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    Blueberry Coconut Cream Pie Bars

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    5 from 1 review
    Recipe by Adriana Harlan
    Servings :12
    Prep :30 mins
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    Ingredients

    Crust:

    • ½ cup raw almonds
    • ½ cup raw pecans
    • ½ cup medjool dates, about 6 large dates

    Topping:

    • 1 can full fat coconut milk
    • 1 ¼ teaspoons unflavored powdered gelatin, or agar agar
    • 2 tablespoons unrefined coconut sugar
    • pinch fine himalayan salt
    • ⅓ cup unsweetened shredded coconut
    • ½ teaspoon vanilla extract
    • ½ cup fresh blueberries
    To see the brands I use, click each ingredient above or visit my Amazon shop.

    Instructions
     

    Crust:

    • Chop the almonds and pecans separately in a food processor and place them in a large bowl.
    • Remove pits from dates and process them in the food processor until a creamy paste forms.
    • Mix the date paste and chopped nuts with your hands until fully combined.
    • Line the bottom and sides of a 8x6-inch dish with parchment paper and press the crust evenly across the bottom of the pan.

    Topping:

    • Add the coconut milk and gelatin to a medium sauce pan and let it sit for 5 minutes.
    • Heat the mixture over medium heat, stirring frequently until the gelatin is completely dissolved.
    • Add the coconut sugar and salt and mix until sugar dissolves.
    • Mix in the shredded coconut and vanilla, and pour on top of the crust.
    • Refrigerate until the coconut cream is firm, then cut into squares and top it with fresh blueberries.

    Notes

    Keep refrigerated in an airtight container.

    Nutrition per serving

    Calories: 171.7kcalProtein: 3gFat: 14.4gSaturated Fat: 8gSugar: 6.7gFiber: 2.1gCarbohydrates: 10.7gNet Carbs: 8.6g

    *This post may contain affiliate links and as an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy for more details.

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    About Adriana Harlan
    Hi I'm Adriana, a chocoholic who recreates classic desserts using clean, wholefood ingredients so you can indulge more healthfully. Meet Adriana →

    *Gluten-free, Paleo, Vegan dessert recipes*

    Summer Desserts

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    • Coconut Popsicles (Paleo, Egg-free)
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    • Blueberry Chocolate Cake

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