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Blissful no-bake blueberry bars

Kate Lawson
The Detroit News
  • No bake blueberry bars are pure bliss

Recipes that don’t call for a lot of ingredients are an attraction for me. Couple that with a dessert that doesn’t require baking in the heat of summer and you’ve got my attention big time. I encountered this recipe for Blueberry Bliss bars a few weeks ago on social media. I saved it and shared it and now I’ve finally made them. It’s a hit.

Talk about the perfect summer dessert: Fresh blueberries combined with my latest favorite ingredient — coconut cream (look for Coco Lopez brand coconut cream in the beverage or cocktail mixers aisle) — whirled in the food processor along with maple syrup and vanilla beans, then spread in a pan and popped in the fridge. And, if you’re concerned about such matters, these bars are gluten-free, vegan and paleo. Even better, if you want to gussie up the bars a bit, drizzle with dark chocolate and serve. Store in the fridge or freezer to enjoy anytime. Blueberry bliss, indeed.

klawson@detroitnews.com

KateLawson14@twitter.com

Blueberry Bliss Bars

Use a pizza cutter to cut into squares, store in fridge in an airtight container with a piece of parchment between each bar. They should last at least a week in the fridge and you can also freeze them for longer storage. Look for Coco Lopez coconut cream, usually in the cocktail mixers aisle. Also, Trader Joe’s sells its own label of coconut cream. Recipe from eatlocalgrown.com.

2 cups coconut cream

2 cups fresh organic blueberries (frozen, thawed might work, too)

1/4 cup pure maple syrup

2 teaspoon ground vanilla beans

Combine all ingredients in a food processor until the mixture is smooth.

Line an 8-by-8-inch pan with parchment paper, leaving enough room for some paper to stick out the sides.

Dump the mixture into the pan and spread it out evenly. The mixture is very thick and you may need to wet a spatula to help spread it evenly.

Once the mixture is in the pan, gently press down using the extra sides of parchment paper.

Stick the pan in the fridge to firm up. This should only take about 15-20 minutes.

Once the mixture is firm, lift the whole thing out by the edges of parchment paper. Makes 18 bars.

Per serving: 139 calories; 5 g fat (5 g saturated fat; 32 percent calories from fat); 23 g carbohydrates; 21 g sugar; 0 mg cholesterol; 12 mg sodium; 0.5 g protein; 0.5 g fiber.