I have this grand vision of the (very) distant future: I am an awesome grandma and I always have some type of fresh-baked cookies waiting for visitors in the cookie jar.
For now, it’s this random Pyrex dish.
Each week, there’s something entirely different for snacking: amazeballs, protein fudge, granola bars, cookies, muffins or whatever I decide to put together on the fly. Occasionally the “on the fly” recipes don’t turn out as anticipated, like the Paleo lemon bars I attempted last week that resulted in lemon-flavored egg soufflé. I still ate it, but I couldn’t get anyone else to join me 😉
This week’s creation is a liiiiiiltle different, and has been an awesome every snack: no added-sugar, a boost of fiber, protein, healthy fats and antioxidants.
I got the idea for this recipe from the amazing berry chia jam I made a couple of weeks ago. It was gone so quickly, and I knew it would make a fun bar component. I used some fresh blueberries we had on hand, and made a quick no-bake crust with almond meal, coconut oil, dates and sea salt. Pour the jam on the crust, refrigerate and boom: healthy snack for the week, ready to go!
This is especially fantastic with eggs for breakfast, plain as an afternoon snack, or crumbled onto your favorite yogurt. Let me know if you give it a try!
- 1 cup almond meal
- 2 tablespoons coconut oil
- pinch of sea salt
- 3 medjool dates, pitted
- 1 cup blueberries, fresh or frozen
- juice of 1/2 lemon
- 1 teaspoon lemon zest
- pinch of sea salt
- 2 tablespoons chia seeds
- 1/4 teaspoon cinnamon
- 1/4 teaspoon vanilla
- 1. In a food processor, pulse the almond meal, dates, sea salt and coconut oil until a dough forms. Press the dough onto the bottom of a small glass baking dish (mine was about 8x8 inches).
- 2. Prepare the jam by heating the blueberries and lemon juice in a small saucepan over medium heat. Heat for about 5 minutes, stirring frequently, until the berries begin to pop and liquify.
- 3. Stir in the vanilla, sea salt, cinnamon, lemon zest and chia seeds, and remove from heat. If you'd like a sweeter bar, you can also stir in some honey, maple syrup or coconut sugar to taste.
- 4. Pour the jam topping on top of the almond meal crust and use a spoon to evenly distribute the mixture. Allow to cool to room temperature before stirring covered in the fridge.
- To serve, sprinkle some shredded coconut on top!
Psst. Don’t forget to enter the giveaway today!
Also, check yo chia seeds; heres’s recall info. xo