It has been a while since my last post, and I greatly appreciate the notes from people inquiring about how I am doing, what has been cooking, and life in general–so nice to know that I am not posting into the void! A number of things have been keeping me away from the blog–work, family, chickens, spring gardening–as well as an attempt to get my own diet back on track. As the semester starts to overwhelm we tend to eat too many restaurant meals, too many cheat meals, and too many treats. Fitting, I suppose, that this is a treat recipe. It’s a good one though, I promise, and you can make this lower carb and lower in sugars by using some stevia in place of the maple syrup (or a combo of the two).
It is important to have all of your non-coconut ingredients at room temperature when you put these together. This will prevent the coconut butter and oil from seizing up and will give you a smoother filling and a glossier chocolate glaze. You can substitute frozen blueberries for fresh, just make sure they are completely thawed and at room temperature before making the filling. I think this would work well with other fruits, too, especially strawberries or cherries. I like the texture best when they have been at room temperature for a few minutes, but you should store the finished bars in the fridge. Note that I did not include chilling time in the prep time for this. The actual prep is pretty simple, but you need to let each layer cool and/or chill before adding the next.
- For the crust:
- 1 1/4 cups almond flour
- 1/4 cup cocoa powder
- pinch of salt
- 1 teaspoon vanilla extract
- 1/4 cup coconut oil, warmed to liquid
- 1/4 cup maple syrup
- For the filling:
- 1 1/2 cups fresh blueberries
- 1 cup coconut butter, warmed to liquid
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup
- For the glaze:
- 1/3 cup coconut oil, warmed to liquid
- 3 tablespoons cocoa powder
- 3 tablespoons maple syrup
- Preheat the oven to 350 degrees. Oil the bottom and sides of an 8 by 8 inch baking pan.
- In a small mixing bowl, stir together the almond flour, cocoa, and salt. Stir in the vanilla, coconut oil, and maple syrup. Use your hands to press the mixture evenly over the bottom of the oiled baking dish. Bake the crust for 15 minutes. Let it cool completely before spreading on the filling.
- Place the blueberries, coconut butter, vanilla, and maple syrup in a food processor or blender. Blend until fairly smooth, with some pieces of blueberry still visible. Spread the filling over the cooled crust and refrigerate for at least 30 minutes before pouring on the glaze.
- To make the chocolate glaze, stir together the coconut oil, cocoa powder, and maple syrup until smooth. If it seems lumpy, warm it in the microwave for 30 seconds and stir again. Pour the glaze over the blueberry filling, tilting the pan to get it evenly over the top. Refrigerate the bars for at least two hours before cutting into squares to serve.
When I took out the first corner piece the base crumbled a bit, but after that they came out pretty nicely with a pie server. If you want them all to be picture-perfect you could line the bottom of the pan with oiled parchment paper instead of just oiling the pan–I will probably try that method soon. I was hoping to make these with some fresh strawberries from the garden in the upcoming weeks, but our cute little chickens ripped through our strawberry patch over the winter. We now have some additional fencing to protect the new plants…cute little chickens.
Thanks for reading,