hi there! i'm celina.

i enjoy sharing yummy, gluten free, plant based creations.  

Raw Blueberry & Coconut Bars

Raw Blueberry & Coconut Bars


Hi everyone! I'm over the moon about the amount of luv these bars have received on Instagram! This recipe was thrown together on a Sunday afternoon after I realized I had a big case of blueberries & wanted to experiment. Raw desserts like these are great because you don't have to worry about the mishaps of gluten-free baking, and it doesn't take much to make them naturally DELICIOUS. These blueberry coconut bars are vegan, gluten-free, and paleo, so they can be enjoyed by many. They take on a real creamy, cheesecakey consistency when left out for a little after being frozen too. Please try them out and let me know what you think! 

¾ cup almond meal
• 8-10 dates, pitted, soaked in boiling water for a few minutes, and drained
• ½ cup shredded coconut, unsweetened
• 1 tablespoon coconut oil
• ½ teaspoon cinnamon
• pinch of sea salt

• 2 cups raw cashews, soaked in water overnight and drained
• ½ cup shredded coconut, unsweetened
• 3 tablespoons coconut nectar
• 1 cup fresh or frozen blueberries
• 2 tablespoons unsweetened almond milk

1.  Line a 8x8 pyrex pan with parchment paper, and set aside. 

2. In a food processor, add all crust ingredients and pulse for a few minutes, until sticky. Add crust to pyrex, firmly pressing onto the parchment paper. The crust layer should be pretty thin, but don't worry - it's super sweet and flavorful. Place in freezer, and start making the filling! 

3. Quickly wash out food processor, and reuse to make the filling. Add soaked cashews, shredded coconut, coconut nectar, and pulse for 5 minutes. Mixture should be creamy at this point - if there are still a few lumps, add the 2 tablespoons of almond milk and pulse again. 
**Depending on how long you soaked the cashews, you may need to add a couple more tablespoons of almond milk until mixture is fully blended.

4. Add ¼ cup blueberries to filling in the food processor. Pulse. The color of the mixture should now have a nice tint of blue! ;)

5. Take out crust from freezer, and lay out ¾ cup remaining blueberries on top of the crust.

6. Pour coconut cashew filling on top of the blueberries and gently pat down with a spatula. The filling should be able to completely cover the crust and the blueberries.
7. Place the pyrex in freezer for 1-2 hours and/or overnight. If you're overeager for sweets (like me) choose the first option. They have much more of a cheesecake like texture this way. ;)

8. Once bars are out of the freezer, leave out for about 45mins - 1hr, slice into bars, and enjoy the delicious creamy goodness. If you need to leave them in overnight, I would allow them to defrost in the fridge for 3-4 hours as they will be pretty firm at first! 

PROTIP: If you froze the bars for a long time and are in a rush for them to defrost, pop 'em in the microwave for 5-10 seconds. This'll make them nice and creamy again! 

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