Name: Blueberry Coconut Cream Pie Bars
Prep time: 30 min
Total time: 30 min
Ingredients: 1/2 cup raw almonds; 1/2 cup raw pecans; 1/2 cup medjool dates (about 6 large dates); 1 can full fat coconut milk; 1 1/4 teaspoons unflavored powdered gelatin (or agar agar); 2 tablespoons unrefined coconut sugar; pinch fine himalayan salt; 1/3 cup unsweetened shredded coconut; 1/2 teaspoon vanilla extract; ½ cup fresh blueberries

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.

Blueberry Coconut Cream Pie Bars

Blueberry Coconut Cream Pie Bars

Ingredients

Crust:

Topping:

Instructions

Crust:

Topping:

Notes

Nutrition per serving

Blueberry Coconut Cream Pie Bars

Ingredients

Crust:

Topping:

Instructions

Crust:

Topping:

Notes

Nutrition per serving

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