You probably have a crate full of blueberries in your refrigerator, waiting to be opened. I’ve got solutions!
The pie bars require only ten ingredients, which can be adjusted to suit your preferences and dietary requirements. They have a big tart-sweet taste. Be stoked.
Arleigh requested these bars. She tested almost all of our 31 Meals recipes and was also my beautiful photo assistant when I photographed this Grilled Corn Salsa.
What a friend. It was the least I could have done to make these bars for her – she has always loved this dessert and wanted me to recreate it with a healthier spin.
Ingredients
CRUST
- Vegan butter (softened*), 1 stick (1/2 cup)
- Coconut sugar or organic cane juice sugar: 1/3 cup
- 1 1/4 cups of unbleached, all-purpose flour*
- One pinch of salt
- Blue Diamond Almondmilk Original 2 Tbsp
Filling
- Strawberry, blackberries, raspberries) strawberries, blackberries, raspberries)
- 14 cups brown sugar or organic cane sugar
- 1/4 cup all-purpose flour*
- One small lemon (zested and juiced // one small lemon yields about 2 Tbsp or 30 ml of juice)
- Cut 1 Tbsp of vegan butter into small pieces.
- 1 Tbsp Chia seeds
- Raw slivered Almonds, 1/3 cup
GLAZE optional
- 1 cup organic powdered sugar
- Blue Diamond Almondmilk Unsweetened Original
Instructions
- Line an 8×8 inch baking dish with parchment paper or lightly grease the pan. Line with foil and add some non-stick spray, vegan butter, or both to make serving easier.
- Add softened butter to a bowl of sugar and beat for 1 minute until the texture is light and fluffy.
- Mix flour and salt on low speed with a mixer until well combined.
- If not, add a bit (1-2 tsp) more almond milk. If it doesn’t, add some more almond milk (1-2 tsp).
- Dust the top of the dough with flour. Press the dough in the baking dish with your hands until it is flat and uniform.
- Preheat the oven to 350 degrees F.
- You want the crust to be golden on the edges and light gold in the center. Keep the oven running while you let it cool.
- Prepare the filling in the meantime. All ingredients for the filling except almonds should be added to a small pan over medium heat. The addition of vegan butter and chia seeds is optional. They add richness and flavor. Stir/mash the berries for 6-8 minutes or until it is bubbly.
- Pour over the crust. Add slivered almonds on top and continue baking for another 24 to 28 minutes or until the filling bubbles form along the edges and the almonds have a slight golden color.
- Allow to cool completely (about 2-3 hours or overnight) before serving.
- Add organic icing to a bowl and whisk until smooth. Add almond milk slowly, one tablespoon at a time, until you have a semi-thick glaze that can be poured.
- After the bars have cooled, drizzle glaze on top (optional), loosen edges with a sharp knife, and cut into 9 bars. (Amounts, as written in the original recipe //, adjust for changes to batch size. Use a spatula to serve. Be gentle when removing the first bar.
- The best way to enjoy leftovers is within 24 hours.
