This past week I’ve been strangely attracted to purple foods! So when thinking about whipping up a dessert, I immediately thought about including blueberries. I used simple ingredients I had on hand, such as walnuts, dates, and coconut flakes, in addition to the blueberries.
I love raw recipes as they are very forgiving when it comes to the ingredients and amounts. You can play around and swap ingredients based on what you have and not be too meticulous with the measurements without ending up with a total disaster that often happens when you do the same with baked goods! So feel free to experiment! You can use other types of berries or perhaps make the recipe nut-free by substituting walnuts with sunflower seeds.
If you are in a rush and don’t have more than 10 minutes to spare, you can only make the blueberry layer. In fact, that’s exactly what I did when I first made these bars. The next day though, I felt like something fancier, so I decided to add a coconut cream layer on top. I am so glad I did that, because it made a huge difference and took the flavor complexity to a whole new level.
Blueberries get their beautiful purple/blue color from antioxidant pigments called anthocyanins. They also include a wide range of other phytonutrients like flavonols and phenols that help fight free radical damage and reduce inflammation in the body. The good fats coming walnuts and coconut further have anti-inflammatory properties, provide sustainable energy, balance blood sugar, and help us glow from the inside out. So don’t take these bars as just dessert, but rather think of them as health & beauty food 😉
Hope you get to try them and if you do, please comment below or share your creations with me on Instagram or Facebook @Nutriholist. I’d love to hear your thoughts!
Blueberry Coconut Bars Recipe
Yields 12 pieces
- 1 cup blueberries
- 1 cup unsweetened coconut flakes
- 1 cup raw walnuts
- 6 small dates, pitted
- 1-inch fresh ginger root
- 1 teaspoon cinnamon powder
- 2 tablespoons coconut oil
- 1 14-ounce can of coconut cream, chilled for 24 hours
- 1-2 tablespoons pure maple syrup, to taste
- 1/2 teaspoon vanilla bean powder or pure vanilla extract
- FOR THE BLUEBERRY LAYER: Add all ingredients except for coconut oil to the food processor and process for a minute or so to get a rather smooth paste
- Mix in the coconut oil and process for another 30 seconds until the oil is evenly distributed
- Line a 5×7 inch dish with parchment paper. Stir the mixture into the dish and smooth the surface with a spatula. Transfer to the freezer for 1 hour until the bars harden
- FOR THE COCONUT FROSTING: Add the hardened coconut cream, maple syrup, and vanilla into the food processor and process until fluffy and smooth. You could also use an egg beater or standup mixer to whip the coconut cream frosting
- ASSEMBLE: Pour the coconut frosting on top of the blueberry layer and transfer back to the fridge for another hour. Cut into rectangles and enjoy! Store leftovers in the fridge or freezer