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Blueberry Yogurt Lemon Bars
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Blueberry Lemon Yogurt Bars (Raw, Vegan)

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

Equipment

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

Ingredients

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

Instructions

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.

Notes

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