These Berry Cream Bars are gooooood. An adaptation from the ever-popular blogger, PaleOMG, we thought these red, white, and blue Berry Cream Bars were the perfect PN-friendly way to celebrate the 4th of July. And don’t let the directions intimidate you – they’re actually pretty simple to make! Enjoy!!
Berry Cream Bars
- 5 dates, pitted
- 1 cup almond butter (or other favorite nut butter)
- 3/4 cup unsweetened shredded coconut
- 2 tbsp pure maple syrup
- 1 tsp vanilla extract
- Pinch sea salt
- 14 ounces full-fat coconut milk (placed in refrigerator for at least 4 hours), divided
- 1 cup berries, fresh or frozen
- 2 tbsp pure maple syrup, divided
- 1 tsp lemon juice
- 1 tsp vanilla extract
- Place the pitted dates in a food processor and pulse to break down into pieces. Add the almond butter, coconut, maple syrup, vanilla extract and salt and pulse to blend until ingredients are well combined.
- Line a loaf pan with parchment paper and add the almond butter mixture. Press down until even and flat. Place in the freezer.
- Take the can of coconut milk out of the fridge, scoop out all of the coconut cream at the top and set aside in a bowl. Keep in the fridge.
- Use 2 tsp of the coconut milk/ water at the bottom of the can and place into a small saucepan over medium heat. Add the berries, 1 tbsp of maple syrup, and lemon juice and stir together. Let simmer for 2-3 minutes. Let cool.
- Take the coconut cream out of the fridge and whisk in 1 tablespoon of maple syrup and vanilla.
- Take the crust out of the freezer and spread the coconut cream mixture on top of the crust, then the berry mixture evenly over that.
- Place in the freezer for 1-2 hours before serving to firm up a bit.
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