Wednesday, 29 January 2014

Paleo Berry Creme Bars

Hello, hello , hello!

   I am finally starting to feel a bit better, and get back in my kitchen! It's been a long time, almost 4 weeks! My family has been great helping me with all the meals and I am happy to be back in the game- almost!

   Ever have one of these days?.............


    That was me on Sunday. We drove into Calgary to take my mother in law to the airport. I hadn't been anywhere in so long and I was ready to hit the mall! We were having a great day and all was well. We (me) decided to stop at one more store, and that ended up taking a bit too long (whoops a dilly). We realized the time and decided we better get going asap. Of course, at this exact time my son decides he has to pee, bad. For anyone familiar with Chinook Mall, its roughly like hiking Everest to get to the bathrooms. Off we go. By the time we got out of that place, we were late. But we made it there and got her all dropped off and said our goodbye's. We were all starving, so we headed off to eat. All of a sudden we get the phone call that she had in fact, missed the god damn plane!!! Back we went. That was Sunday, we couldn't get another flight until the Friday! Needless to say, it was a quiet ride home!!

   I made this dessert last week when we had some company, and it was a hit. I love the crust, it's really versatile, and could be used for tons of different toppings. I was out of almond butter, so I used natural peanut butter instead. I would eat the crust just by itself!! I would never do such a thing though, not in company, anyways!

 Paleo Berry Creme Bars:
You need:   DO THIS THE DAY BEFORE (1 can of full fat coconut milk put in the fridge at least for overnight) Don't be gross and get the "light" stuff, it won't harden.

5 dates, pitted
1 cup almond butter
3/4 cup unsweetened shredded coconut
2 tbsp raw honey
1 tsp pure vanilla
few pinches sea salt

topping (part 1)
2 tsp coconut milk or water
1 tsp vanilla
pinch salt

Part 2
The cream form your refrigerated coconut  milk
1/2 cup raspberries
1/2 cup blackberries
1 tbsp honey
1 tsp lemon juice

Put dates in food processor and pulse until broken up.Add the rest of the crust ingredients and blend until smooth. Press into a loaf pan lined with parchment paper and place in the freezer while you make the toppings.

Remove the coconut milk from the fridge and slowly open the can, making sure not to shake it. It should be  a solid cream on top.

Scoop out all the cream and put in a bowl, back in the fridge. Save the liquid in the bottom.
Place 2 tsp of that liquid in a small sauce pan over medium heat. Add the berries, honey, lemon and salt and stir until heated through. Not too long (maybe 3 min) you don't want a runny mess! Let that cool.

Remove the cream form the fridge and add in the honey and the vanilla. I use my electric hand mixer to whip it all in and make it fluffy.
Take your crust form the freezer and spread the whipped mixture to cover.

Once the berry mix is cool, spread over top of the cream layer. Place in the freezer for at least an hour, or until ready to serve.

I took mine out and let sit about 10 minutes before I was ready to plate it. It's so good and fresh tasting, your guests will dig it, I promise!  Enjoy!

original recipe pingback to :  ""


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