Berry Vanilla Cream Bars

These mildly sweet raw ‘ice cream like’ bars are satisfying and healthy and can be adapted with just about any berry or fruit. Quick to make and assemble.

Crust Ingredients

1 cup raw pecans

1 cup unsweetened coconut

1/4 tsp salt

1/4 cup brown rice syrup

2 Tbl maple syrup

In a food processor, blend pecans, coconut and salt and then add the wet ingredients and blend until sticky mixture begins to ball up. Press mixture in an 8x8 square baking dish and set in freezer while you prepare the berry layer.

Berry Layer

1 cup raw cashews

1/2 cup water

1 tsp vanilla

4 Tbl maple syrup or agave

Juice from half a lemon

1 cup blueberries

In a high speed blender, blend cashews and water until smooth and creamy. Add all other ingredients and continue to blend until creamy. Taste and add additional lemon juice or sweetener as desired. Pour the berry mixture on top of the pecan crust (the crust doesnt have to be frozen) and place back into freezer while you prepare the cream layer.

Vanilla Cream Layer

1 can full fat coconut milk

seeds scraped from a fresh vanilla bean OR 1 Tbl vanilla extract

1/2 cup raw cashews

2 Tbl maple syrup

1 tsp corn starch

Blend all ingredients in high speed blender until creamy and froathy. Once the berry layer has begun to set in the freezer, pour the cream layer on top and freeze for 1-2 hours. Cut into bars and enjoy! Keep the bars frozen in a sealed container or refrigerated for a few hours before serving. The bars will take on an icy texture if eaten completely frozen so you want them to be partially thawed for a creamy consistency.

*substitutions

Cashews could be partially substituted for silken tofu

Blueberries could be substituted for cherries, peaches pineapple or any non seeded frozen fruit

Maple syrup can be substituted for agave