Frozen Blueberry Bars

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A perfect summer snack: Cold, creamy, and not too sweet. Can be enjoyed without a side of guilt. Filled with nutrient dense ingredients. Check check and check.

Lovlies, I have a new bar and it’s all about the blueberry. Blueberries are in season and you might have noticed some great sales. Take advantage while you can and buy an extra container to freeze after washing and allowing time to dry. Then, make this recipe. Yum!

Blueberries are filled with antioxidants as well as vitamins & minerals. Minerals like calcium, iron, phosphorous, magnesium, manganese, and Vitamin K all contribute to building and maintaining bone health. Vitamin C and A and other phytonutrients function as powerful antioxidants that help protect cells against free radical damage and decrease inflammation. Filled with fiber, blueberries promote regular bowel movements and help prevent constipation.

While we’re speaking of it, dates are also great for promoting regularity and are filled with Vitamin A, potassium, and B-vitamins. They also happen to be the perfect natural sweetener with a great creamy texture when blended. Need I say more, it’s time to get to the recipe…wait, just one more bite! 

Frozen Blueberry Bars

Filling

2 c. zucchini, peeled & chopped (about 2 1/2 zucchini)
1/2 c. Medjool dates (about 6-7), pitted
3/4 c. raw cashews
2 T. coconut oil
3 T. lemon juice
1 T. vanilla
1/4 t. almond extract
1/8 – 1/4 t. sea salt
1 c. blueberries, frozen* (I had some fresh ones that I had frozen)
So Delicious CocoWhip (optional)

Peel and chop zucchini and add to high-speed blender (I used the Vitamix). Add remaining ingredients from dates through sea salt. Blend mixture until smooth. Add the frozen blueberries. Fresh blueberries might provide too much liquid thus altering the consistency. Pour mixture into bowl and chill in fridge while prepping the base. Note, these bars can be enjoyed sans crust, see below.

Crust

1 1/2 c. nuts (I used a mixture of walnuts & cashews)
1/2 c. Medjool dates, pitted
1/8 t. sea salt
1 t. vanilla
1/2 T. or less of water, as needed

Place nuts into food processor fitted with an S-blade. Pulse to form a course flour-like consistency, it’s ok to have some larger pieces too. Add the remaining ingredients, add water as needed. Once the dough has form, remove and place onto parchment paper, forming a large square with your hands.

To assemble, add about 3/4 c. of the blueberry filling to the crust and spread evenly. Place in the freezer and chill for several hours. Remove from freezer and allow to sit out for about 10 minutes at room temperature before serving. Cut into bars based on preferable size; makes about 16 bars depending on size preference. Do remember that the filling will melt if left out at room temperature for too long.

For the remaining filling, spread evenly onto parchment paper and freeze for several hours. Cut into bars and serve sans crust. You might try putting the remaining filling in popsicle molds, although I haven’t tried this so I don’t know how they would turn out. Assuming they come out of the molds just fine, which they should, this would be the best recipe for creamy blueberry popsicles.

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I will be sharing new local foods at the upcoming Local Favorites class on August 24th so make sure to sign up by emailing liz@elizabethdennison.com or calling 720-722-0246…it’ll be delicious I promise! 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 newslettertoo (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 August. You’ll be able to taste some of the delicious local products Whole Foods carries and learn how you can easily incorporate local products into your lifestyle + why it’s important.

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