Simple, practical, and full of everyday flavour, Blueberry Strawberry Frozen Yogurt Bars. Vegan Gluten-free Recipe is a vegan, vegetarian snack made with + 2 Tbsp almond flour, oat flour, and ground raw sugar in about 20 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 20 minutes
- Cook time: Not specified
- Total time: 20 minutes
- Yield: 8 bars
- Category: Snack
- Cuisine: Kitchen notes
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
Method
- 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!
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
