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.
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.