Makes 16 Bars
Ok, so let me explain to you what happens when you bite in to one of these…
First there is crunchy from the top crumble, sweet from the Blueberry with a slight juicy burst, sticky and gooey from the layer of Condensed Coconut milk, depth and Glory from the Dark Chocolate shreds, and then a firm Oat Cookie-like base with a crunch from the Kasha and nuts to keep the whole thing together. Are you with me?
I hope so, these are so worth the 30 minutes in the kitchen.
NOTE: I am eating one as I write and I am telling you, it’s very hard to stop…
- 2 C. Gluten free Oats
- 1/2 C. Kasha
- 1/2 C. mixed unsalted nuts, chopped roughly
- 3/4 C. Coconut oil, soft
- 1/2 C. Shredded dried Coconut
- 1/4 C. Cracked Flax seeds
- 1/2 C. Vanilla Protein powder
- 1/2 C. Coconut Blossom Sugar
- 1/2 C. Agave Syrup
- 1 1/2 C. Frozen Blueberries or a Berry mix
- 1/3 C. Condensed Coconut milk
- 1/4 C. Chocolate shreds*
- + 2 tbsp. Shredded dried Coconut for decorating the top
Pre heat the oven to 350 ° F
Line a 8″x 8″ baking tray with baking parchment
Mix the first nine ingredients in a bowl. Divide in 2/3 (bottom) and 1/3 (top).
Place 2/3 of the base mix in the baking pan and press really firm to make a good base.
Top with the frozen Blueberries.
Drizzle over the Condensed milk, add half the Chocolate shreds and cover with irregular “blobs” of the remaining 1/3 base mix. You want to be able to see the Blueberries after baking and the irregular top looks very appealing.
Now sprinkle over the two tablespoons of coconut shreds and the rest of the Chocolate shreds, place in the middle of the oven. Bake for about 23 to 25 minutes. Remove and let cool completely.
Best is to make it in the evening and let it firm up in the refrigerator overnight. Then carefully cut into squares.
*I cut the Chocolate with a very sharp knife diagonally into very thin slivers.
Looking for more great recipes to try? Be sure to check out these Blueberry Muffins with Streusel topping