Berry Cream Bars Recipe


Berry Cream Bars Recipe

Berry Cream Bars Recipe

Berry Cream Bars Recipe
Serves 8
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556 calories
48 g
0 g
39 g
10 g
17 g
207 g
160 g
27 g
0 g
20 g
Nutrition Facts
Serving Size
207g
Servings
8
Amount Per Serving
Calories 556
Calories from Fat 334
% Daily Value *
Total Fat 39g
61%
Saturated Fat 17g
85%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 15g
Cholesterol 0mg
0%
Sodium 160mg
7%
Total Carbohydrates 48g
16%
Dietary Fiber 8g
31%
Sugars 27g
Protein 10g
Vitamin A
1%
Vitamin C
10%
Calcium
15%
Iron
23%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Ingredients
  1. For the crust
  2. 5 dried dates, pitted
  3. 1 cup almond butter
  4. ¾ cup unsweetened shredded coconut
  5. 2 tablespoons raw honey
  6. 1 teaspoon vanilla extract
  7. pinch of salt
  8. For the toppings (part one)
  9. 2 teaspoon coconut milk/water
  10. ½ cup raspberries
  11. ½ cup blackberries
  12. 1 tablespoon raw honey
  13. 1 teaspoon lemon juice
  14. For the toppings (part 2)
  15. 1 (14 ounce) can of coconut milk (placed in refrigerator overnight), only use the cream on top, leave behind the coconut water/milk at the bottom
  16. 1 tablespoon raw honey
  17. 1 teaspoon vanilla extract

Instructions
  1. 1) Place dates in food processor and pulse to break down into pieces.
  2. 2) Then add almond butter, coconut, honey, vanilla extract and salt and pulse turn on to blend until ingredients are well combined.
  3. 3) Line a bread pan with parchment paper, add ingredients from the food processor and press down until even throughout. Place in freezer while finishing the rest of the ingredients.
  4. 4) Scoop out the coconut cream that has settled at the top of your canned coconut milk and place in the bowl and back in the fridge.
  5. 5) Place 2 teaspoons of coconut milk/water that is at the bottom of the can, into a small saucepan over medium heat.
  6. 6) Add raspberries, blackberries, honey and lemon juice in the pan and mix together. Let simmer for less than 5 minutes or until the berries become just slightly soft. You don’t want a soup. Let cool.
  7. 7) Now mix together the coconut cream, honey, and vanilla extract in the bowl that you placed in the fridge.
  8. 8) Once the berries have cooled, finishing the layers. Add the coconut milk mixture on top of the crust, spread out evenly, then pour the berries on top, once again evenly.
  9. 9) Place in the freezer for 1+ hours to harden a bit. And serve.
  10. 10) *To store these, store them in the fridge. The coconut milk will melt fast

beta
calories
556
fat
39g
protein
10g
carbs
48g
more
Adapted from Fit Cooking Masterchef

Easy Dinner Recipes http://easydinnerrecipes101.com/

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