Blueberry-Nut Freezer Bars Recipe

1. Preheat oven to 350°. Lightly grease a 9x9" pan.
2. Using a fork or pastry blender, mix butter and maple syrup into the flours until it forms small pieces. Mixture will be very crumbly.
3. Press into the bottom of the pan. Bake for 5-7 minutes. Remove from oven and cool. 
4. Soak nuts in cool water for four hours. Drain well but do not dry.
5. Place nuts in a food processor and pulse until finely chopped but not pureed.
6. Add ingredients from Step 3 to the chopped nuts in the food processor, puree and pour over the crust. 
7. Place blueberries and coconut milk into the food processor and puree. Pour over the top of the bars. 
8. Freeze for two hours or more.
9. Allow to thaw on the counter for 45 minutes before cutting. Store leftovers in the freezer.

Find this recipe, and a hundred more delicious ideas, in our cookbook The Weight & Wellness Way Cookbook & Nutrition Guide.  

Makes 16 servings | Gluten free 

Step 1

3 Tbsp. butter (room temperature)
1 c. almond meal
½ c. coconut flour
2 Tbsp. pure maple syrup

Step 2

1 c. raw cashews or macademia nuts

Step 3

juice of ½ lime or lemon
¼ c. canned coconut milk
¼ c. pure maple syrup
¼ c. coconut oil (melted)
2 tsp. vanilla

Step 4

1 c. blueberries
2/3 c. canned coconut milk

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