Blueberry Date Freezer Bars
Vegan & Gluten Free
Sunday, April 17, 2016
Ok, just look at them! These blueberry date bars are so deliciously decadent and yummy! Medjool dates are my favorite natural sweetener for vegan desserts. When paired with coconut, you get that rich buttery caramel taste that's so hard to find in other vegan ingredients. Dates are carb rich, meaning they pack a lot of energy, so a small bar goes a long way. I love freezer bars, because they store longer and are accessible to grab in the morning or pack in a cooler bag for a trek or trip. They're a great pick-me-up as is, or warmed and crumbled over coconut yogurt! My toddlers think these are super yummy, and if giving to little ones, I cut them into small puff-sized pieces warmed on the counter for a while. The natural sugars give them enough energy in the morning for productive play without making them hyper or interferring with nap. The dates help keep their little tummy's regular and there are so many healthy nutrients, antioxidants, and fats that are great for development.
I really hope you consider giving this tasty treat a try. If you don't like blueberries, you can replace them with dried apricots, strawberries or any other fruit that cooks and freezes well! They're also versatile after cooking depending on your energy needs for the day. Because of the sticky fruit layer, you can add other seeds and dried fruits (pepitas, chia, flax, dried cranberries) before packing it up for the day!
To start: preheat the oven to 325 f
Prep an 8x8 baking dish with either parchment in the bottom or with coconut oil.
For the base layer of the recipe, you will need the following:
- 1 1/2 cups gluten free oats (divided)
- 1/2 cup unsweetened coconut flakes
- 1/2 cup pecans (optional and can be replaced with 1/4 cup nut butter)
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/4 cup coconut oil
- 3 Tbl Aquafaba (brine from chickpeas that acts as an egg replacer, but you can also use one flax egg, which is why I have flax shown)
- To make a flax egg: combine 1 Tbl ground flax with 3 Tbl water and let sit until needed (it will gel up)
- 5 Medjool Dates (pitted and sliced into quarters)
- I highly recommend organic for dates in particular to avoid sulfites and other chemicals added as preservatives and wax coatings on non-organic fruits. This is especially common on dates.
Use a food processor to mix the base layer ingredients. Please see the recipe card below for specific instructions.
Keep 1/2 cup of the mixture separate for the crumble topping. Wet hands with water to prevent sticking or use a silicone spatula and press the remaining mixture firmly into the bottom of the baking dish.
For the center fruit layer, you will need the following:
- 1 tsp lemon juice
- 1/4 tsp sea salt
- 1/2 cup frozen blueberries
- I like to use smaller wild or organic blueberries and freeze them. Mixing them frozen will ensure you keep more juices within the mixture to maintain more nutrients and flavor.
- 15 medjool dates (pitted and quartered)
Process the fruit layer ingredients, leaving out the blueberries, for 4 minutes until the dates become a consistent caramel color. Add in the blueberries and process until combined. Wet hands again or use a silicone spatula to press and spread the fruit layer evenly over the base layer.
Crumble the remaining oat mixture over the top and press lightly into the fruit layer.
Bake for 20 minutes, remove from dish and cool on a cooling rack or cutting board. I then like to place the cooling rack or cutting board into the freezer until firm for cutting, cut them into 2"x2" squares and place in freezer once again until completely frozen. Store in freezer.
Enjoy!
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Blueberry Date Freezer Bars
Vegan & Gluten Free
Author: Jodi of www.reverycloud.com
Ingredients
Base Layer
- 1 1/2 cups gluten free oats (divided)
- 1/2 cup unsweetened coconut flakes
- 1/2 cup pecans (optional and can be replaced with 1/4 cup nut butter)
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/4 cup coconut oil
- 3 Tbl Aquafaba (brine from chickpeas that acts as an egg replacer, but you can also use one flax egg, which is why I have flax shown)
- To make a flax egg: combine 1 Tbl ground flax with 3 Tbl water and let sit until needed (it will gel up)
- 5 Medjool Dates (pitted and sliced into quarters)
- I highly recommend organic for dates in particular to avoid sulfites and other chemicals added as preservatives and wax coatings on non-organic fruits. This is especially common on dates.
Fruit Layer
- 1 tsp lemon juice
- 1/4 tsp sea salt
- 1/2 cup frozen blueberries
Instructions
- Preheat Oven to 325 f.
- Grease the sides and bottom of an 8x8 baking dish or place parchment in the bottom.
- Add 3/4 cup oatmeal to a food brocessor and process until they are mostly flour.
- Add the coocnut to the flour and a few of the base layer dates at a time and pulse until combined.
- Add the remaining oats, pecans, baking soda and sea salt. Pulse to incorporate and process until well combined.
- Finally, add in the aquafaba or flax egg and cococnut oil and process until well combined.
- Set 1/2 cup of mixture aside for the topping.
- Wet hands or use a silicone spatula to press remaining mixture into the bottom of your baking dish. If scraped well you do not need to wash the processor before the fruit layer.
- Add in the remaining dates, lemon juice, and sea salt and pulse until the dates are a caramel color.
- Add in the blueberries and process until combined.
- Wet hands again or use a silicone spatula to spread the fruit layer over the base oat layer.
- Use the 1/2 cup oat mixture to crumble over the top and press lightly into the fruit layer.
- Bake for 20 minutes.
- Cool on a baking rack or cutting board and I recommend freezing before cutting.
- Store in the freezer.
Do you have a favorite fruit mixture you'd like to try for this treat? Let me know!
Jodi