Heartmade Blog

Berry Bars

Love Bars for Sweet Paul 3 copy

 

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.

 

Love Bars for Sweet Paul 1 copy

Love Bars for Sweet Paul 4 copy

 

crust ingredients

  • 2 cups almond flour
  • 2 tablespoons coconut oil, melted
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon filtered water
  • 1/4 teaspoon sea salt

 

filling ingredients

  • 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

 

topping

  • 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

 

Love Bars for Sweet Paul 6 copy

Love Bars for Sweet Paul 2 copy

 

preparation

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.

 

Love Bars for Sweet Paul 5 copy

 

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.

 

I’m off.

 

If you wanna follow my Curaçao adventure on Instagram (oh look, Belgium chocolates!) follow me @mayicarles.

 

xo,

Mayi Carles

 

Photography Credits

Marcela Macias

2 Responses to Berry Bars

  • Kris Windley says:

    OH MY GOD! My mom used to make raspberry oatmeal bars, when I was a kid – AND I LOVED THEM JUST *SO* *SO* MUCH!!

    Every August, when our raspberry bushes were full and heavy with the juiciest and most beautifully red berries, my brother and I would be sent out with tin bowls to fill. We’d suffer through the heat (In Atlantic Canada, we get a 2 week heat-wave every August that we just cat handle, even though it’s basically the same as actual summer everywhere else…we just aren’t used to heat around here, so we’re…delicate), and the black flies, and fill the bowls with berries for those oatmeal bars, jams and pies from Mom’s kitchen. Oh wow! Does it ever send me back.

    You just managed to send me back about 25 years in time, Mayi! You *are* a magical pixie!!

    Thanks for this more healthy version; I’ll give it a try this summer 🙂 Enjoy your vacation!
    xo
    K

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