Berry Bliss Bars

Berry Bliss Bars Crust cooked berries

Berry Bliss Bars

{Gluten Free, Egg Free, Dairy Free, Sugar Free}

 

Berries are a love of mine. I love how naturally sweet they are. I love that they are a low glycemic food. I love that you can even grow your own at home. I used to have 3 blueberry bushes… Maybe I should plant some at my new house.

I was starting to dream (I dream about food mostly) about a berry dessert that was egg free, gluten free, and dairy free. It took a little time, but finally was able to create this beautiful dessert.

The Crust

This crust is surprisingly easy to make. You throw everything into your food processor and blend it all together.

Berry Bliss Bars Crust cooked berries

Once mixed in well, you spread it evenly in a 9×13 inch baking pan. If you wanted to be able to lift your bars out of the pan easily, I would recommend lining your pan with parchment paper.

Berry Bliss Bars Crust cooked berries

Berry Bliss Bars Crust

The Berries

I cooked 3 cups of frozen berries since berries aren’t really in season right now. In the summer, you can use fresh berries. I use glucomannan to thicken the sauce of the berries. Buy Glucomannan Powder  here if you are out.

 

Berry Bliss Bars Crust cooked berries

 

Berry Bliss Bars Crust cooked berries

spreading berries

The Topping

I topped my Berry Bliss Bars with coconut whipped cream. You can use a different type of whipped cream if you aren’t needing to stay dairy free.

 Berry Bliss Bars Crust cooked berries

The Bliss

 Berry Bliss Bars Crust cooked berries

Crust Ingredients: 

1 can, drained of cooked Navy or Great Northern beans (or 2 cups of beans)

1/2 cup of water

1/2 teaspoon of apple cider vinegar

3 Tablespoons of xylitol Buy Xylitol Pure Sweetner

1/8 teaspoon of nunaturals stevia extract (or if another stevia extract powder, you can taste test) Pure White Stevia Extract

1/2 teaspoon of pumpkin pie spice

1 Tablespoon of psyllium husks

1 cup of old fashioned oats, raw (use gluten free oats)

1/2 teaspoon of baking powder

1 tsp of salt

1 tsp of vanilla

 

Directions

Preheat oven to 350.

Mix everything together in food processor. Blend for 3 minutes or until everything is well incorporated.

Press dough into 9×13 inch baking pan.

Bake for 12-15 minutes.

 

 

Berry Topping Ingredients

3 cups of frozen or fresh berries

1/2 cup of water

1 tsp of salt

1 tsp of glucomannan (or another thickener of choice) Buy Glucomannan Powder

1/4 cup of xylitol

 

Directions:

Add berries, water, and salt to a saucepan. Heat on medium heat. Stirring occasionally.

(If using frozen berries) Once the berries are thawed reduce heat to low, sprinkle the glucomannan in about 1/3 at a time stirring well to mix in.

Add in xylitol (or sweetener of choice).

Continue stirring occasionally, until ready to pour over crust.

 

Assemble the Bliss

To make the bars, Pour the berry topping over the crust. Top with whipped cream.

 

My coconut whipped cream recipe:

Ingredients:

1 can of coconut milk (I used lite, but you can use regular)

1 tsp of lemon extract

1/2 tsp of salt

3 tablespoons of xylitol

3/4 tsp of glucomannan

 

Directions

In a mixer, combine everything but the glucomannan. Whisk on high for 3-5 minutes. Once airy with some bubbles, slowly add in the glucomannan while mixer is still running.

Mix another 1-2 minutes.

Place in fridge for 5 minutes or so.

Once ready to top dessert, place bowl back on mixer and mix again 1-2 minutes.

 

 Berry Bliss Bars Crust cooked berries

Berry Bliss Bars
 
Cook time
Total time
 
A delicious berry dessert that is dairy free, egg free, and gluten free
Angela Parker:
Recipe type: Dessert
Serves: 8
Ingredients
  • 1 can, drained of cooked Navy or Great Northern beans (or 2 cups)
  • ½ cup of water
  • ½ teaspoon of apple cider vinegar
  • 3 Tablespoons of xylitol
  • ⅛ teaspoon of nunaturals stevia extract (or if another stevia extract powder, you can taste test)
  • ½ teaspoon of pumpkin pie spice
  • 1 Tablespoon of psyllium husks
  • 1 cup of old fashioned oats, raw (use gluten free oats)
  • ½ teaspoon of baking powder
  • 1 tsp of salt
  • 1 tsp of vanilla
  • 3 cups of frozen or fresh berries
  • ½ cup of water
  • 1 tsp of salt
  • 1 tsp of glucomannan (or another thickener of choice)
  • ¼ cup of xylitol
Instructions
  1. Preheat oven to 350.
  2. Mix everything together in food processor. Blend for 3 minutes or until everything is well incorporated.
  3. Press dough into 9x13 inch baking pan.
  4. Bake for 12-15 minutes.
  5. For the berry topping:
  6. Add berries, water, and salt to a saucepan. Heat on medium heat. Stirring occasionally.
  7. (If using frozen berries) Once the berries are thawed reduce heat to low, sprinkle the glucomannan in about ⅓ at a time stirring well to mix in.
  8. Add in xylitol (or sweetener of choice).
  9. Continue stirring occasionally, until ready to pour over crust.
  10. To make the bars, Pour the berry topping over the crust. Top with whipped cream.
Notes
If you don't have to be dairy free, you could also try with these Berry Bliss Bars topped with stevia sweetened Greek Yogurt.

 

 

This post is linked up to to Simple Natural Saturdays and Sweet and Savory Sunday  and Motivational Mondays and Adventures in Mindful Living and Thank goodness it’s Monday and a Mama’s Story  and a Modest Monday and Natural Living Mondays and Homestead’s Barn Hop and In and Out of the Kitchen and Try a New Recipe Tuesdays and Trim Healthy Tuesdays  and Allergy Free Wednesdays  and Let’s Get Real Blog Hop  and That’s Fresh Friday and Gluten Free Fridays and Real Food Fridays and Healing with Food Fridays 

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Angela Parker

Writer & Entrepreneur at Grassfed Mama
My name is Angela. I have been married for 14 years and have two little girls (with another little on the way!) I’m a speech therapist by trade but started my own business from home 4 years ago. I am passionate about healing through nutrition, natural medicines, cooking with whole foods, and natural parenting. I strive to honor God with everything I do.
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Comments

  1. Great recipe with such healthy ingredients Angela I printed it to save for future use. Thanks for sharing. Visiting from MMM Link Up Party. Have a wonderful healthy day. Shared!

  2. Hi Angela! I’m stopping in from Let’s Get Real today. I was really curious about your non-dairy whipped topping. My father has recently been told to avoid dairy and I am not in search of great recipes to give him to help him out. He loves to cook and is eager to follow his new diet, but 65 years of habit are hard to change. This should help!

    • I like coconut milk whipped cream. You can use a can of full fat canned coconut oil and leave it in the fridge overnight. Then there will be a really thick cream at the top. If you just use that, you can whip it up without using glucomannan. I do that sometimes. I like to use a little glucomannan to help it hold it’s peaks though (a little goes a long way).

  3. Hi Angela, Loved your recipe so I featured it on Real Food Friday Blog Hop this week. Hope to keep seeing your posts and recipes. Thanks for being part of Real Food Fridays Blog Hop.

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