Blueberry Lemon Yogurt Bars

Blueberry Yogurt Lemon Bars

These Blueberry Lemon Yogurt Bars are made with cultured coconut yogurt. In this recipe you will learn how to make your own cultured coconut yogurt and be creative with it.

Components of this recipe is a buckwheat lemon crust, blueberry coconut yogurt filling topped with a to-die-for dehydrated walnut oat crumble. Blueberry and Lemon are a match made in heaven and texture of the granola make this a winning breakfast or dessert!

Yes this could be eaten for breakfast because it’s super nutritious and good for gut health full of healthy probiotics.

This recipe might seem daunting because there are a lot of steps involved, but trust me, it’s super easy and oh so yummy!

I’ve made my coconut yogurt for a while now. This recipe is super simple and beneficial for your gut health.

Fermentation Health:

  • Probiotics can balance the friendly bacteria in your digestive system,

  • help prevent and treat diarrhea,

  • improve some mental health conditions,

  • and boost your immune system.

Read more about gut health and probiotics here.

Have you looked at ingredients of store-bought dairy-free yogurt? Unfortunately, many brands are full of artificial sweeteners and inflammatory thickeners such as guar gum and carrageenan.

Making coconut yogurt at home will make sure you are eating ingredients to help your health. Plus play around and have fun; you can make so many varieties and flavors.

Watch the full FREE video recipe demonstration below.

Blueberry Yogurt Lemon Bars

Blueberry Lemon Yogurt Bars (Raw, Vegan)

These raw, vegan and gluten-free coconut yogurt bars are a perfect, nutritious breakfast or dessert.
Course Dessert


  • Food processor, vitamix, dehydrator, 8 x 8 square pan


Cultured Coconut Yogurt

  • 2 cups young coconut meat
  • 1/4 cup filtered water
  • 2 capsules probiotic

Walnut Oat Crumble

  • 1 cup walnuts soaked and rinsed
  • 1 cup gluten-free rolled oats
  • 3/4 cup large coconut flakes
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tsp ginger grated
  • 1/4 cup coconut nectar
  • 12 drops vanilla flavor or 1 tsp vanilla extract
  • 1/8 tsp high mineral salt

Buckwheat Lemon Crust

Blueberry Coconut Yogurt

  • 1 batch cultured coconut yogurt, as per recipe above
  • 1/2 cup filtered water
  • 1 tsp agar powder
  • 1 cup frozen blueberries, thawed
  • 1/4 cup lakanto, erythritol or xylitol
  • 2 tbsp coconut oil, melted
  • 2 tbsp lemon juice
  • 12 drops blueberry flavor, optional
  • 6 drops vanilla flavor, or 1 tsp vanilla extract
  • 3 drops liquid stevia, alcohol free
  • 1/8 tsp high mineral salt


Cultured Coconut Yogurt

  • Blend coconut meat, water and probiotics in a high-speed blender until smooth.
  • Transfer to a glass bowl or mason jar and cover with cheese cloth.  
  • Set aside at room temperature 12 to 24 hours.

Walnut Oat Crumble

  • Pulse all ingredients in a food processor until mixture forms a crumble.
  • Spread onto a lined dehydrator tray and dehydrate at 115 F overnight or until completely dry.  
  • Remove from dehydrator, place in an open container or bag and put in freezer for 10 minutes to cool.  
  • Storage: Sealed container or freezer bag in freezer for 3 months.  

Buckwheat Lemon Crust

  • Process dry ingredients in a food processor until mixture forms a flour.   
  • Add remaining ingredients and process until batter starts sticking together.  
  • Press firmly into an 8 x 8 lined square pan and set in fridge or freezer while making filling.  

Blueberry Coconut Yogurt

  • Blend cultured coconut yogurt with remaining ingredients, ONLY ¼ cup blueberries and except agar mixture until smooth.  
  • Add agar mixture and blend again until well combined. 
  • Add remaining blueberries (3/4 cup) to blender and combine with a spoon, do not blend.
  • Pour onto buckwheat crust and pat on counter to remove air bubbles and produce an even layer. Do this quickly as it will start setting.   
  • Place the walnut oat crumble on top of the yogurt pressing lightly with your hands creating a thick layer.  
  • Set in fridge for minimum 2 hours.  
  • Garnish with fresh berries, lemon zest and mint.


Storage: Fridge for 1 week or freezer for one month. 



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Crystal Bonnet is an International Raw Food Chef, Instructor and Cookbook Author. Her culinary passion started with living, plant-based food in her own kitchen which led her to train at industry leading culinary schools. Read more.

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