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.