I decided to get jump back into the kitchen this past week after a long lay-off due to school and schedules. My attempts at new Paleo creations has restarted. This time around I’m of course following in the famous footsteps of a Paleoista of sorts, miss Juli Bauer, a.k.a PaleOMG.
Of course I have to dive into a dessert / treat / snack: NO BAKE BERRY BARS
12 medjool dates, pits removed
1 cup cashews
2 tablespoons almond butter
1 teaspoon cinnamon
pinch of salt
6-8 oz blackberries
6-8 oz blueberries
1/4 cup maple syrup
1/4 cup coconut butter
sprinkle of cinnamon
pinch of salt
1. First make your crust. Add all ingredients for the crust to a food processor.
2. Put crust ingredients in an bread pan, press down until evenly distributed.
3. Now heat up a small saucepan under medium heat. Add your blackberries and blueberries, along with your maple syrup.
4.Once blueberries and blackberries begin to break down and slightly explode so there is more juice in the pan, add your syrup. Be sure to continuously stir so the mixture doesn’t stick to the bottom or burn.
5. Once you have almost a runny jam, add your melted/softened coconut cream concentrate along with cinnamon and salt.
6. When all ingredients are incorporated, pour mixture on top of crust and press flat. Put in the fridge to harden for 30-45 minutes.
7.Cut into squares and serve!!
After the initial read and watching the video, I knew I could pull it off except for the coconut butter. I tried to find some at my local stores, but came up short. I made a vain attempt at a substitution by adding coconut oil. I don’t think it was an equivalent sub, but it worked out ok.
Here are my ingredients getting ready to start:
I have no experience with dates of any kind, so I was a lil nervous about chopping up these dates in my food processor… (thankfully they did fine)
The blueberries did not break down, nor did they burst to help turn the topping into a syrup-like glaze, so my bars had whole blue berries in them (not such a bad thing). I also added raspberries.
This was the coconut butter I had microwaved and melted down. Like I said, I didn’t know the first thing about coconut butter, so I sort of winged it. I come to find out later, I could have made my own coconut butter! (Lesson learned for the next batch I attempt)
The crust turned out good, although I think I may have added too many nuts. Here I’m pouring the glaze over the crust:
And the final product:
I actually let this sit for several hours before I even attempted cutting it up. The glaze didn’t really ‘form’ much, it was still soft and liquid-like when I went to cut it up. Nonetheless it was still tasty and the bars cut up nicely:
I’ll definitely tweak my preparation by adding the coconut butter next time, and I’ll wait out the blueberries cooking down to see how it should look. Either way, I’ll be making this one again real soon. It was quite tasty.
- SUPER EASY to make
- fairly quick prep-time
- minimal equipment: only needed a food processor and a sauce pan
- tasty: super sweet
- does not ‘hold’ well once out of refrigerator (temperature dependent)
- raspberry and blackberry seeds make the glaze a bit ‘grainy’ (sees in my teeth)
- I’ll actually have to make my own coconut butter [;)]
Thanks Juli, for another amazing creation.