Lemon Blueberry Cream Bars
Bright, creamy, and no-bake – these Lemon Blueberry Cream Bars have a nutty oat crust and silky coconut lemon filling for the perfect chilled dessert.
Equipment
- 1 mixing bowl
- 1 Large Baking Sheet
- parchment paper
Ingredients
Crust Ingredients
- 1 1/2 cups rolled oats
- 3/4 cup pecans or almonds
- 1/3 cup melted coconut oil
- 1/4 cup maple syrup
- Pinch of salt
Filling Ingredients
- 1 can full-fat coconut milk OR coconut cream
- 1/2 cup soaked cashews (soak in hot water 20+ min, then drain)
- 1/4 cup maple syrup
- Zest of 1 lemon
- Juice of 1 lemon
- 1 tsp vanilla extract
- 1 cup fresh blueberries
Instructions
- Line a small square dish (8x8) with parchment so you can lift the bars out later.
- Add all crust ingredients (oats, nuts, coconut oil, maple syrup, salt) to a food processor. Pulse until it sticks together when you press it. You want it crumbly but sticky.
- Press that crust firmly and evenly into the bottom of your dish. Put it in the fridge to set.
- Add coconut milk/cream, soaked cashews, maple syrup, lemon zest, lemon juice, and vanilla to a blender. Blend until completely smooth and silky.
- Pour half the creamy filling over the chilled crust.
- Sprinkle blueberries across that first layer.
- Pour the rest of the filling on top and gently smooth it.
- Add a few more blueberries and a pinch of lemon zest on top so it looks pretty.
- Refrigerate at least 4 hours, or overnight, until firm enough to slice into bars.
Notes
These are served cold. Store in the fridge.