Blueberry Strawberry Frozen Yogurt Bars. Vegan Gluten-free Recipe
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.
Servings: 8 bars
Ingredients
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
Instructions
- 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.
- 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.
- For variations: double the crust and make sandwich bars. Or make them into popsicles!
Notes
nutritional values based on one bar
Nutrition
Calories: 262kcal | Carbohydrates: 37g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 1mg | Sodium: 87mg | Potassium: 93mg | Fiber: 2g | Sugar: 29g | Vitamin A: 25IU | Vitamin C: 12.9mg | Calcium: 57mg | Iron: 0.9mg