Vegan Chocolate and Blueberry Bars
How do you make no-bake vegan chocolate and blueberry bars?
Process dates, almonds, cocoa, and coconut oil for the base; press it into a pan and refrigerate. Process cashews, blueberries, syrup, and coconut oil with shredded coconut for the filling. Pour this mixture over the chilled base, sprinkle with the remaining coconut, and refrigerate for 3 hours before cutting into bars.
Super indulgent, packed with protein and vitamins, perfect for a snack. We can make them with the dried fruit we like most or have on hand, such as hazelnuts, for example. A true delicacy.
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Servings: For a 20 x 20 cm pan
Ingredients
- 25 g unsweetened cocoa powder
- 150 g pitted dates
- 15 ml melted coconut oil
- 140 g almonds
- 90 g cashews
- 250 g fresh blueberries
- 100 ml date syrup or maple syrup
- 35 g desiccated coconut
- 80 ml melted coconut oil
Instructions
Place the dates, almonds, unsweetened cocoa powder, and coconut oil in a mixer or food processor.
Process thoroughly.
Line a 20 x 20 cm pan with wax paper, pour in the mixture, and level it with the back of a spoon. Place in the refrigerator.
Wash the mixer, dry it, and grind the coconut (unless it is already shredded). Transfer it to a small bowl.
Still using the mixer, now process the cashews, blueberries, syrup, and coconut oil.
When you have a smooth mixture, add half of the coconut and stir well.
Remove the pan from the refrigerator and pour in the fruit mixture.
Level it and sprinkle with the remaining shredded coconut.
Let the mixture rest in the refrigerator for 2-3 hours. Remove from the refrigerator and cut into the size you like best. Note: You can also use raspberries instead of blueberries.
Enjoy your meal!
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- 25 g unsweetened cocoa powder
- 150 g pitted dates
- 15 ml melted coconut oil
- 140 g almonds
- 90 g cashews
- 250 g fresh blueberries
- 100 ml date syrup or maple syrup
- 35 g desiccated coconut
- 80 ml melted coconut oil