Berries & Cream Bars

Servings: 15 Prep Time: 2 Hrs 10 Min Bake Time: 15 Min Total Time: 2 Hrs 25 min

Ingredients for the crust:

2 cups of Bob's Red Mill almond flour (buy here)

3/4 cup of Madhava coconut sugar (buy here)

1 tsp Bob's Red Mill tapioca flour (buy here)

3/4 cup melted coconut oil (ghee works if you are not vegan)

Ingredients for the topping:

2 8oz packages of Kite Hill plain cream cheese (buy here)

1/2 cup pure maple syrup

1 can of full fat coconut milk, cream only (place in refrigerator for 24 hours to allow cream to rise to the top and separate from the oil)

As many berries of your choice as you want

Directions:

1. In a large bowl add all dry ingredients for the crust and mix until well combined. Add in melted coconut oil and mix until a crumbly dough forms.

2. Grease the bottom of a 9x13 inch pan and press dough evenly until the entire surface is covered. Bake at 350˚F for 15 minutes. Remove from oven and allow to completely cool.

3. For the topping whip together cream cheese and full fat coconut milk together with a hand mixer. Add in pure maple syrup and whip until smooth and creamy. You may have to allow the mixture to get to room temp to be "whippable" and lump free.

4. Evenly distribute the whipped topping onto the completely cooled crust. Place in fridge for 2 hours to set.

5. Top with fresh berries before serving. 

Macros Per Bar:

Notes:

***All text & images © Copyright Kaili Mills for Measure Me Whole.

Shares are encouraged & greatly appreciated! Please feel free to share this recipe by sharing a link, not a screenshot.

Copy/pasting full recipe text to websites or social media is prohibited. You may share an excerpt and/or single photo, provided that full and clear credit is given to Measure Me Whole with a link back.