Shop IngredientsHow this works
Servings: 12 bars
Nut and Seed Base:
- 1 cup raw almonds
- 1/2 cup raw Bazil nuts
- 1/2 cup raw pumpkin seeds
- 1/2 cup unsweetened shredded coconut
- 2 tablespoons maca powder
- 1 cup golden raisins
- 2 tablespoons sunflower seed butter
- 2 tablespoons unsweetened oat milk
Berry-Beet Top Layer:
- 2 cups frozen blueberries
- 1 tablespoon beet powder
- 2 to 3 tablespoons pure maple syrup, to taste
- 2 tablespoons coconut oil, melted
- 1/2 cup unsweetened finely shredded coconut
- 1/4 cup chia seeds
- 1 tablespoon sunflower seed butter
- 1/2 cup raw cashews, soaked in hot water for at least 10 minutes
- 1/4 cup unsweetened oat milk
- 1 teaspoon pure vanilla extract
- Unsweetened shredded coconut
- Raw pumpkin seeds
- Raw slivered almonds
- Line the bottom and sides of a 9 × 9-inch baking pan with parchment paper.
- To make the nut and seed base: In a food processor, combine the almonds, Brazil nuts, pumpkin seeds, coconut, maca powder, raisins, sunflower seed butter, and 2 tablespoons oat milk and blend until crumbly and sticky. If the mixture is a bit dry and doesn’t stick to itself, add more oat milk 1 tablespoon at a time and blend.
- Pour the mixture into the prepared baking pan and press into an even layer across the bottom. Freeze while you make the top layer!
- To make the berry- beet top layer: In a food processor, combine the blueberries, beet powder, maple syrup, coconut oil, coconut, chia seeds, sunflower seed butter, drained cashews, oat milk, and vanilla and blend until smooth and thick.
- Remove the pan from the freezer and pour the berry- beet layer over the nut and seed base. Smooth across the surface with a spatula. Freeze for 30 minutes to 1 hour, until set.
- Remove from the freezer and, if desired, top with coconut shreds, pumpkin seeds, and almond slivers. Slice into 12 bars and enjoy! You can store the bars in the fridge for 3 days or the freezer for up to 1 month.
Excerpted from Living Lively: 80 Plant-Based recipes to Activate Your Power & Feed Your Potential © 2021 by Haile Thomas. Published by William Morrow Cookbooks, an imprint of HarperCollins Publishers.
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