Blueberry Strawberry Yogurt Freezer Bars. Vegan Gluten-free Recipe

Yeah I know. Them bars look like they have a face :) Just some blueberries in there.

These days I make my own yogurt and usually have a good bowl full of almond-cashew or coconut yogurts at home (several ways to make some fresh yogurt at home will be in my upcoming book!). They work beautifully in the snack smoothies on a warm day. Wait, did I say warm? I am sorry. The Pacific northwest is still in Spring, read 50s and 60s. I cannot wait for it to be sunny every day. I might be posting frozen fruit popsicles all through the summer. :)

Anywho, These are easiest frozen dessert. Make the cookie dough crust. Lightly cook the strawberries and blueberries, mix in the the yogurt and cashew cream. Add in fresh blueberries. Add to the crust pan and freeze! done. Cultured non dairy milk (yogurt) is an awesome source of good bacteria which are great for the digestive tract, so make some Lassis or these frozen treats.

I added a whole lot of vanilla. Add cinnamon or other flavors of choice. single eye aliens below.

Berry Firework Pie with chocolate crust.
Chocolate chip pudding pie with almond coconut crust.
Mango Beet Pie.
Chunky Strawberry Ice cream 
Chocolate chip cookie Dough. 

Frozen pan of berries and yogurt.

Slice and serve.

Blueberry Strawberry Yogurt Bars

By Richa Hingle
Published 06/19/2014

Allergen Information: Free of dairy, egg, corn, soy, yeast, gluten.
Makes 8 1.5-2 inch bars. or 1 bread pan ( 9 by 5 inch)
Berries are simmered with sugar to make a somewhat jam consistency, which is swirled with non dairy yogurt and frozen with a cookie dough crust.


For Cookie dough crust:

  • 1/2 cup + 2 Tbsp almond flour
  • 1/2 cup oat flour
  • 1/4 to 1/3 cup ground raw sugar
  • 1/4 tsp cinnamon
  • a generous pinch of salt
  • 1 Tbsp melted coconut oil
  • 1 Tbsp non dairy yogurt or cashew cream
  • 1/2 tsp vanilla extract

For Yogurt topping:

  • 1 loaded cup strawberries
  • 1 cup blueberries
  • 1/4 cup raw sugar 
  • 1 cup non dairy coconut milk yogurt or other non dairy yogurt
  • 1/4 cup thick cashew cream or coconut cream
  • 1 Tbsp coconut oil
  • 1 tsp vanilla extract


  1. Make the crust: Mix the almond flour, oat flour, ground sugar, cinnamon, salt. Add the oil and mix to make crumbs. Add yogurt, vanilla and mix so the mixture becomes a dough. Add more oat flour if too wet. Press into parchment lined pan.
  2. Make the yogurt berry filling: Blend the strawberries and 2/3 cup blueberries and sugar into a smooth puree. Add to a pan and cook on medium heat until bubbly. 6 to 7 mins. Let cool for a few minutes. Add coconut oil and vanilla extract and mix in. Then fold in the yogurt, cashew cream and 1/3 cup fresh blueberries. do not mix too much so you have a few berry and yogurt swirls. Pour into the pan. Cover and freeze for a few hours until set. Slice and serve.
  3. For variations: double the crust and make sandwich bars. Or make them into popsicles!

Yield: 8
Prep Time:00 hrs. 20 mins. Total time: 20 mins.
Tags: vegan, dessert, gluten free, no bake, frozen

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    • says

      you can probably grind any of the nuts you have to use just the ground up nuts like almonds, cashews or walnuts. just wheat will have a strong pasty flavor. you can do half wheat and half any nut flour.

  1. says

    These llok very inviting. I s there any trick to get them to cut up as neatly as you have shown? Do the bars slice well easily? Can’t wait to try a mango variation of these since mangoes are in season here now.

    • says

      no trick. they are crunchy soft life popsicles, so they get sliced quite easily with a sharp knife right out of the freezer. the coconut oil and coconut milk yogurt keep them from becoming rock hard. you can let them sit out for a few minutes before slicing if the mango ones turn out hard.

  2. says

    These look great! Darrol had his first popsicle at the farmers market over the weekend, and now I want to make some whole fruit ones for him at home. I think he’d dig these!

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