Blueberry Strawberry Frozen Yogurt Bars. Vegan Gluten-free Recipe

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

Steps

1. For the crust, combine the almond flour, oat flour, ground sugar, cinnamon and salt. Mix in the oil to form crumbs, then add the yogurt and vanilla and mix to a dough. Add more oat flour if too wet. Press into a parchment-lined pan.
2. For the yogurt berry filling, blend the strawberries, 2/3 cup blueberries and sugar to a smooth puree. Put in a pan and cook over medium heat for 6 to 7 mins, until bubbly. Cool for a few minutes, then stir in the coconut oil and vanilla extract. Fold in the yogurt, cashew cream and 1/3 cup fresh blueberries, mixing only lightly to leave some berry and yogurt swirls. Pour into the pan, cover and freeze for a few hours until set. Slice and serve.
3. For a variation, double the crust to make sandwich bars, or turn the mixture into popsicles.