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wooden cutting board topped with several pieces of blueberry coconut cream pie squares with lots of blueberries on top of each

Blueberry Coconut Cream Pie Bars

This refreshing Blueberry Coconut Cream Pie 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)
Dairy-free, Egg-free, Gluten-free, Low-carb/Keto, Paleo, Vegan
Servings12
Prep Time30 minutes
Recipe by: Adriana Harlan
(livinghealthywithchocolate.com)

Ingredients

Crust:

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

Topping:

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

Calories: 171.7kcal | Protein: 3g | Fat: 14.4g | Saturated Fat: 8g | Sugar: 6.7g | Fiber: 2.1g | Carbohydrates: 10.7g | Net Carbs: 8.6g