Blueberry Bliss Bars
If you need something easy to prepare for the coconut or blueberry lover in your life, this recipe is for you.
These are paleo-friendly, gluten free and vegan! Best yet, there is NO BAKING NEEDED!
Ingredients for Blueberry Bliss Bars:
- 16 ounces of creamed coconut (Also found in the “Goya Aisle”)
- 2 cups of organic blueberries (Frozen & locally sourced works the best.)
- 1/4 cup pure maple syrup
- 2 tsp ground vanilla beans (A dab of pure vanilla extract will work, too.)
You’ll also need:
- A food processor
- Parchment paper
- An 8″x8″ dish
Once this is all ready to go, stuff it all into the food processor until the mixture is smooth. Meanwhile, get your 8″x8″ dish lined with parchment paper. (If you want perfectly square bars, feel free to go origami-style on the corners of the parchment paper.) Otherwise, dump the mixture from the food processor over the parchment paper and get it as even as possible. Optionally, sprinkle some blueberries on top to give it that I-did-so-much-work-on-this-recipe flare. Shove it into the freezer and remove when you are ready to slice them.
When you’re ready to divy them up, pick up the corners of the parchment paper and place it over your cutting board. Gently peel the parchment paper off and dismiss. Now cut those suckers up and serve!
I found the original Blueberry Bliss Bars recipe on EatLocalGrown.com and have tailored it slightly on how I recommend you make them.