Blueberry Strawberry Frozen Yogurt Bars. Vegan Gluten-free Recipe

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Blueberry Strawberry Frozen Yogurt Bars. Vegan Gluten-free Recipe

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.

Prep Time20

Total Time20

Course: Snack

Servings: bars

Author: Vegan Richa

Ingredients

For Cookie dough crust

1/2 cup + 2 Tbsp almond flour
1/2 cup oat flour
1/4 to 1/3 cup ground raw sugar
1/4 tsp cinnamon
a generous pinch of salt
1 Tbsp melted coconut oil
1 Tbsp non dairy yogurt or cashew cream
1/2 tsp vanilla extract

For Yogurt topping:

1 loaded cup strawberries
1 cup blueberries
1/4 cup raw sugar
1 cup non dairy coconut milk yogurt or other non dairy yogurt
1/4 cup thick cashew cream or coconut cream
1 Tbsp coconut oil
1 tsp vanilla extract

US Customary - Metric

Instructions

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!

Notes

nutritional values based on one bar

Nutrition

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