Blackberry Yogurt Bars with Almond Butter Drizzle
A sweet granola base layered with vanilla yogurt, blackberries, and a drizzle of almond butter - these bars are vegan, gluten-free, refined sugar free, raw and no-bake. A quick, healthy and refreshing treat!
Equipment
- 1 saucepan
Ingredients
Base
- 1 cup almond flour
- 1 cup rolled oats, use gluten-free if needed
- 6-8 medjool dates
- 4 tablespoons maple syrup
- ½ tsp vanilla extract
- ¼ tsp salt
Yogurt Layer
- 1 ¼ cup vegan vanilla yogurt, I used two 5oz containers
- 1 cup blackberries, plus more for topping
- 1 tablespoon maple syrup
- 3 tablespoons almond butter
Instructions
- Line a 9x11 or 8x8 baking dish with parchment paper and set aside.
- Add all the base ingredients to a food processor and process until a ball forms (about 30-45 seconds).
- Press the mixture into the lined baking dish with a spatula or your hands to create the base layer. Place in the freezer while you make the next layer.
- Add 1 cup blackberries to a pot with 1 tbsp maple syrup and place over medium-low heat. Mash the blackberries with a spoon until they release most of their juices (about 5 minutes). Remove from heat and let cool.
- Add the yogurt on top of the base layer and smooth out. Pour the stewed blackberries on top of the yogurt layer and swirl with a spoon until well incorporated (unleash your inner artist!).
- Place the dish back in the freezer overnight or for at least 2 hours - until the yogurt layer is hardened.
- Remove from freezer, cut into bars (mine were about 4x4), top with fresh blackberries and drizzle with almond butter. Enjoy!
Notes
- Feel free to swap vegan yogurt for a non-vegan yogurt.
- I have not tried making the base in a blender so I am not sure if it will work, but it might! If you try it, please let me know how it turned out in the comments.
Serving: 1bar, Calories: 180kcal, Carbohydrates: 25g, Protein: 5g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 53mg, Potassium: 176mg, Fiber: 4g, Sugar: 15g, Vitamin A: 44IU, Vitamin C: 6mg, Calcium: 88mg, Iron: 1mg
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