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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
3/4
cup
buckwheat groats
soaked and dehydrated
3/4
cup
fine shred coconut
1/4
cup
oat flour
1/4
cup
coconut sugar,
powdered
1/8
tsp
high mineral salt
1/4
cup
coconut oil,
melted
1
tbsp
liquid sweetener
1
tbsp
lemon juice
1
tsp
lemon zest
12
drops
vanilla flavor
or 1 tsp vanilla extract
5
drops
liquid stevia,
alcohol free
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.