Blueberry Crumble Bars

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Perhaps strawberries aren’t your thing and you just weren’t absolutely delighted by the thought of Strawberry Swirl Cheesecake Bars for your 4th of July party. No worries – while I was shopping in preparation to make some fun treats for the 4th, I couldn’t make up my mind as to which berries to buy. As you might have guessed, I found myself checking out with strawberries & blueberries in tow.

I know I’ve mentioned my profound love for chocolate chip cookies and while I would make cookies again and again, fortunately Travis nudges me out of my little cookie monster box and encourage me to replicate some of his favorite desserts like these blueberry crumble bars. I’ve previously made Raspberry Oat Bars but in the original recipe I used raspberry jam for the filling and oats in the crust. This go around, there are no oats and we’re using fresh berries for the filling, and changing it to blueberry filling too! These bars are sweetened with only dates so you don’t have to worry about having multiple sweeteners around. The crust and the crumble are practically the same recipe with just a few small changes so that you could prep the crumble in a separate bowl as you prep the crust – we like efficiency here!

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Blueberry Crumble Bars (gluten & oat free, Paleo friendly)

Crust

1 c. nuts* (mixture of walnuts & cashews)
1/2 c. coconut flakes, unsweetened
1/4 c. Medjool dates, pitted
1 t. vanilla
dash of sea salt

Filling

1 c. blueberries
1/4 c. Medjool dates, pitted

Crumble

1 c. cashews*
1/2 c. coconut flakes, unsweetened
1/4 c. Medjool dates, pitted
1/8 t. almond extract
1/4 t. vanilla
dash of sea salt

*Raw nuts were used rather than roasted. Preheat oven to 350F. For the crust, place the nuts in a food processor with an S-blade and pulse until a course flour-like consistency forms. Add the coconut flakes and the dates as well as the vanilla and the sea salt. Process until a sticky dough texture. Feel free to add a teaspoon of water if needed to form a cohesive dough. Place dough onto a pan lined with parchment paper and use hands to press into a large rectangle (moisten hands with a small amount of water as needed). Bake crust for about 5-6 minutes until golden brown, making sure to check the last minute. Remove and set aside. For the crumble, prep it in the same way that you did the crust, adding the almond extract as well. Set aside. For the filling, add the blueberries and the dates into a high-powered blender (like the Vitamix) and blend until a smooth mixture forms. To assemble the bars, spread a layer of blueberry filling on top of the crust. Next, use hands to spread ‘crumbs’ of crumble, large and small pieces, across the filling until all the filing is covered. Bake for about 5-6 more minutes, carefully checking on the bars the last minute or so (I used the convection oven so cooking time might slightly vary). Allow time to cool and serve warm. Makes about 12 bars.

Perhaps you strawberries are your thing…and so are blueberries…in that case, go ahead and make the Strawberry Swirl Bars and the Blueberry Crumble Bars…just make sure to share. Your friends and family just might love you a little bit more if that’s possible! 😉

Interested in learning more about my services as a health coach or wondering if a Detox is right for you, let’s chat! Sign up for your FREE Jumpstart Session and let’s get started!! Make sure to sign up for my newsletter too (at top of page) as I will be doing a couple of upcoming events this summer and by signing up, you’ll be in the loop. The next event will be a Local Favorites tasting with Whole Foods Market in Highlands Ranch on July 16th (more info coming soon). I’d love to see you there!

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