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.
Author: Vegan Richa
For Cookie dough crust
1/2cup+ 2 Tbsp almond flour
1/4 to 1/3cupground raw sugar
a generous pinch of salt
1Tbspmelted coconut oil
1Tbspnon dairy yogurt or cashew cream
For Yogurt topping:
1loaded cup strawberries
1cupnon dairy coconut milk yogurt or other non dairy yogurt
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!