Description
blueberry lemon coconut bars
Ingredients
Scale
- 1/3 cup (80mls) almond milk (or any milk of your choice)
- 6 mejool dates, pitted
- 2 medium bananas, peeled
- 1 teaspoon vanilla extract
- 1 cup (150 grams) wholemeal plain flour
- 1 teaspoon baking powder
- 1 cup (60 grams) shredded unsweetened coconut
- 1 cup (100 grams) blueberries
- zest of 2 lemons
- To decorate:
- 3/4 cup (125 grams) coconut vanilla yoghurt
- 3/4 cup (75 grams) blueberries
- small handful toasted shaved coconut
Instructions
- Preheat oven to 160 degrees celsius (320 F) and line a 20cm x 20cm slice tin with baking paper.
- Place the milk, dates, bananas and vanilla extract into the bowl of a food processor and blitz until smooth.
- Add the flour, baking powder and coconut and pulse to combine. Gently stir through blueberries and lemon zest.
- Pour the batter into the prepared tin and smooth with a rubber spatula.
- Bake for 15-20 minutes or until golden and set. Allow to cool for 5 minutes or so before removing to cool completely on a wire rack. Top with yoghurt and smooth – decorate with blueberries and coconut. Pop into the fridge to set for an hour – cut into 16 squares. Enjoy x
- Prep Time: 15 mins
- Cook Time: 20 mins