It’s Friday. Thank goodness. Let’s not talk about how to fold our fitted sheets + our financial stability today, okay? Deal!
Instead, let’s hydrate with a frozen something. Anything, preferably with Cointreau.
Sometimes, when I’m sipping down my third cocktail before noon has even arrived (which only happens if I’m somewhere paradisiacal like Curaçao), I get these brilliant ideas that I know I could sell at the Dragon’s Den for millions of dollars. Like that one time I thought about putting fig spread on top of baked brie. Patent material! Or that other time I made myself some Berry Bar with what was left in the pantry. Mama mia!
Pretty sure I’m a genius. Well at least when I’m feeling reckless + tanning in Curaçao, my precise emotional + physical coordinates by the time you get to this sentence.
Next stop: Juice cleanse. Just kidding! I don’t want to follow any anything that bans these Berry Bars from the menu.
- 2 cups almond flour
- 2 tablespoons coconut oil, melted
- 1 tablespoon pure vanilla extract
- 1 tablespoon filtered water
- 1/4 teaspoon sea salt
- 2 cups mixed berries (thaw completely if using frozen)
- 1/2 cup pure maple syrup
- 1 vanilla bean, scrapped
- 2 tablespoons chia seeds
- 1 tablespoon freshly-squeezed lemon juice
- 1 cup pecans
- 1/2 cup unsweetened shredded coconut
- 1/4 cup gluten free oats
- 2 tablespoons pure maple syrup
- 1 tablespoon coconut oil, melted
- 1/4 teaspoon sea salt
- 1/4 teaspoon pure almond extract
Combine the filling ingredients in the food processor + blitz till well mixed. Transfer to a glass jar + let set in the fridge for at least 2 hours before topping the crust. The chia will swell up + give it that jam-like texture.
For the crust, preheat the oven to 350 F + line an 8″ x 8″ baking dish with parchment paper, to prevent sticking. Combine all of the crust ingredients in a food processor + process until the dough sticks together. Press the dough into the bottom of the baking sheet + bake for 12 minutes. Remove from the oven + allow to cool completely.
Don’t turn off the oven.
Prepare the crumbly topping by combining the pecans + coconut + oats + maple syrup + coconut oil + salt + almond extract in a food processor. Process until a crumbly texture is achieved.
Arrange the bars by spreading the filling over the crust, then spreading the crumbly topping over the raspberry layer. Return to the oven for 15 minutes at 350F, or until the topping is lightly golden.
Allow to cool completely before cutting into bars + serving.
You guys, you gotta make these Berry Bars this weekend. You know you want to. Nom nom. And invite a friend over. Food tastes twice as good in good company. Which reminds me, I need to get myself an ice crusher when I get home, these Banana Colada is freaking-licious! I see World Cup-themed cocktail party in my horizon.
If you wanna follow my Curaçao adventure on Instagram (oh look, Belgium chocolates!) follow me @mayicarles.