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These blueberry bliss bars are vegan, gluten free and paleo. This was my first time using coconut cream and I have to say that it was pretty much exactly like coconut butter. The only difference I noticed, was that coconut cream seemed to soften faster out of the fridge. Another great thing you could do with these no bake bars is drizzle a little of my 3 ingredient chocolate over the top. Yum! If you do that, then you will need to keep the bars in the freezer.
Ingredients
- 2 cups creamed coconut (you can probably also use coconut butter)
- 2 cups fresh organic blueberries (frozen, thawed might work too)
- 1/4 cup pure maple syrup
- 2 tsp ground vanilla beans
Instructions
- Combine all ingredients in a food processor until the mixture is smooth.
- Line an 8x8 pan with parchment paper, leaving enough room for some paper to stick out the sides.
- Dump the mixture into the pan and spread it out evenly. The mixture is very thick and you may need to wet a spatula to help spread it evenly.
- Once the mixture is in the pan. Gently press down using the extra sides of parchment paper.
- Stick the pan in the fridge to firm up. This should only take about 15-20 minutes.
- Once the mixture is firm, lift the whole thing out by the edges of parchment paper.
- I used a pizza cutter to cut mine into squares.
http://mywholefoodlife.com/
Is creamed coconut different from coconut cream? I used coconut cream + thawed frozen blueberries and the consistency was that of a thin smoothie. Help, plz.
ReplyDeletecreamed coconut is thicker and sweeter than coconut cream. it can also come in powder or liquid form.
ReplyDeleteI looked around for other websites with this recipe and I found out that the original poster used Artisana brand coconut butter (which used to be called creamed coconut). I bought the same brand and they turned out perfectly! And they are absolutely delicious!
ReplyDelete