Almond Lemon Blueberry Pie Bars
Ingredients
The crust
-
1
stick
vegan butter (softened)
-
⅓
cup
coconut sugar or organic cane sugar
-
1 ¼
cups
unbleached all-purpose flour
-
1
pinch
salt
-
2
Tbsp
Blue Diamond Almondmilk Original Unsweetened
The filling
-
4
cups
fresh blueberries (or other mixed berries)
-
¼
cup
coconut sugar (or organic cane or brown sugar)
-
¼
cup
all-purpose flour
-
1
small
lemon (zested + juiced)
-
1
Tbsp
vegan butter (cut into small pieces, optional)
-
1
Tbsp
chia seeds (optional)
-
⅓
cup
raw slivered almonds
The glaze (optional)
-
1
cup
organic icing/powdered sugar
-
1-2
Tbsp
Blue Diamond Almondmilk Original Unsweetened
Instructions
- Grease an 8x8-inch baking dish or line it with parchment paper.
- For the crust, beat the softened butter and sugar until fluffy.
- Add flour and salt, mixing until crumbly, then add almond milk to form a dough.
- Press the dough into the prepared dish and chill in the freezer for 15 minutes.
- Preheat the oven to 350°F (176°C) and bake the crust for 20-25 minutes until golden.
- For the filling, combine all filling ingredients (except almonds) in a saucepan over medium heat and cook until bubbly.
- Pour the filling over the baked crust, top with slivered almonds, and bake for another 24-28 minutes.
- Let the bars cool completely for 2-3 hours before serving.
- Prepare the glaze by mixing icing sugar with almond milk until pourable.
- Drizzle the glaze over the cooled bars, slice into 9 bars, and serve.
Nutrition Facts (estimated)
Servings
9 bars
Calories
315
Total fat
13.3g
Total carbohydrates
46.6g
Total protein
3.4g
Sodium
452mg
Cholesterol
0mg
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