Strawberry Cream Bars

 

Happy February…are you feeling the love?

I hope you are taking time out for you! Too often when the topic of love comes up, we automatically think of someone or something else. Are you dedicating the same amount of energy to you? If not, now is your time. Bubbles baths, candles, snuggling up in a blanket, meditating, creating a vision board, and reading are just a few ideas for you.

Okay, and of course it never hurts to add a little sweet too! These strawberry cream bars definitely do the trick. Unlike traditional Valentine’s Day candies and desserts that are filled with additives, corn syrups, dyes, and other unhealthy inflammatory causing ingredients, these bars have just a handful or so of simple ingredients in each layer. This not only helps them maintain their status of being healthy but makes them super simple to prepare too!

Strawberry Cream Bars

2 c. organic frozen strawberries (thaw for about thirty minutes)
1/4 c. honey (may sub maple syrup or use xylitol for lower sugar)
1 t. vanilla bean powder (or vanilla extract)
1 5.4 oz. can coconut cream (just the cream on top, not the liquid)

Crust

1 1/4 c. almond flour
2 T. coconut oil, melted
1 1/2 heaping T. honey (or sub 1 T. maple syrup)
1/2 t. almond extract
1 t. vanilla bean powder (or sub vanilla extract)
1/8-1/4 t. sea salt

Start by setting the strawberries out of the freezer to thaw for about thirty or so minutes. Prepare the crust first. Melt 2 T. coconut oil. Add almond flour to a small mixing bowl. Once the coconut oil has melted, add it along with the honey, almond extract, vanilla, and sea salt. Mix well with spoon. At end, you might need to wet your hands and mix the dough with your hands. Line a small pan like this one with parchment paper. Add the crust and then wet hands and spread crust into a very thin layer, about 1/4″ thick or less.

To prepare the filling, add coconut cream (just the cream, not the liquid), sweetener, strawberries, and vanilla, and to a high-powered blender like the Vitamix. Mix well, using a tamper as needed to push the strawberries down, until a thick ice-cream like consistency is formed. Pour the mixture onto the crust and spread evenly to edges of crust. You might have a little extra that you can pour into a cupcake liner and freezer for a crustless strawberry treat. Chill for an hour before serving. If you are not serving immediately, once the bars have frozen, remove from freezer and place in fridge for about 30-45 minutes before serving. Add coconut whipped topping and chocolate shaving for an additional yum! Enjoy!

If you’re looking for a fabulous way to start your weekend of love with your love, Xtend Barre is hosting a special event just for you! Sweaty Sweeties will be February 13th at 11am. You’ll start in the studio with a super fun, intense, Circuit 7 (bootcamp style) and end with refreshing snacks afterwards. I’ll be preparing these bars for the event so make sure to come enjoy the fun with other fabulous couples

Leave a Reply