Almond Lemon Blueberry Pie Bars

Name: Almond Lemon Blueberry Pie Bars
Prep time: 2 h 25 min
Cook time: 1 h
Total time: 3 h 25 min
Yield: 9
Ingredients: 1 stick (1/2 cup each) vegan butter ((softened*)); 1/3 cup coconut sugar or organic cane sugar; 1 1/4 cup unbleached all-purpose flour*; 1 pinch salt; 2 tbsp Blue Diamond Almondmilk Original Unsweetened; 4 cup fresh blueberries ((or other mixed berries, e.g. strawberries, blackberries, raspberries)); 1/4 cup coconut sugar ((or organic cane or brown sugar)); 1/4 cup all-purpose flour*; 1 small lemon ((zested + juiced // 1 small lemon yields ~2 Tbsp juice or 30 ml)); 1 tbsp vegan butter, cut into small pieces ((optional)); 1 tbsp chia seeds ((optional)); 1/3 cup raw slivered almonds; 1 cup organic icing/powdered sugar; 1–2 tbsp Blue Diamond Almondmilk Original Unsweetened

By Minimalist Baker · Minimalist BakerPublic

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Simple, 10-ingredient Blueberry Pie Bars with a cookie crust, slivered-almond coating, and 2-ingredient glaze! The perfect easy summertime dessert.

Prep: 145 min
Cook: 60 min
Total: 205 min
Servings: 9

Vegetarian

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Recipe source

This recipe was taken from Almond Lemon Blueberry Pie Bars · by Minimalist Baker. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 9 people

Cooking for

1stick (1/2 cup each) vegan butter ((softened*))
0.33 cupcoconut sugar or organic cane sugar
1.25 cupunbleached all-purpose flour*
1 pinchsalt
2 tbspBlue Diamond Almondmilk Original Unsweetened
4 cupfresh blueberries ((or other mixed berries, e.g. strawberries, blackberries, raspberries))
0.25 cupcoconut sugar ((or organic cane or brown sugar))
0.25 cupall-purpose flour*
1small lemon ((zested + juiced // 1 small lemon yields ~2 Tbsp juice or 30 ml))
1 tbspvegan butter, cut into small pieces ((optional))
1 tbspchia seeds ((optional))
0.33 cupraw slivered almonds
1 cuporganic icing/powdered sugar
1–2 tbspBlue Diamond Almondmilk Original Unsweetened

Steps

1
Lightly grease an 8x8-inch baking dish (adjust number/size of pan if altering batch size), or line with parchment paper. Alternatively, line with foil, but still add a bit of non-stick spray or vegan butter to ease serving.
2
For the crust, add softened butter and sugar to a mixing bowl and beat until light and fluffy in texture - 1 minute.
3
Add flour and salt with mixer on low and mix until combined - it should be crumbly.
4
Add almond milk and mix once more - it should form a cohesive dough. If not, add a bit (1-2 tsp) more almond milk.
5
Transfer dough to prepared 8x8-inch baking dish and dust the surface with flour. Use your hands to press the dough into the dish until flat and uniform.
6
Chill in the freezer for 15 minutes, then preheat oven to 175°C (176 C).
7
Bake crust for 20-25 minutes, or until golden brown on edges and light golden brown in the center - you want it fairly well done. Let cool, but leave the oven on.
8
In the meantime, prepare filling. Add all filling ingredients except almonds to a small saucepan over medium heat. Vegan butter and chia seeds are optional (to add flavor, richness, and thickness). Cook, stirring/mashing the berries, for about 6-8 minutes or until the filling is bubbly and resembles pourable blueberry jam.
9
Remove from heat and pour over the baked crust. Top with slivered almonds and bake for another 24-28 minutes, or until filling is bubbly along the edges and almonds are slightly golden brown.
10
Let cool completely - about 2-3 hours (or overnight) before serving.
11
Before serving, prepare glaze by adding organic icing sugar to a mixing bowl. Slowly whisk as you add in almond milk 1 Tbsp at a time until a semi-thick, pourable glaze is formed.
12
Once bars are cooled, drizzle with glaze (optional), loosen the edges with a knife and slice into 9 even bars (amount as original recipe is written // adjust if altering batch size). Serve with a spatula. The first bar can be a bit tricky to get out, so be gentle.
13
Leftovers keep covered in the refrigerator for 3-4 days, though best when enjoyed within the first 24 hours.

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Per portion

Calories: ~77.9 kcal
Protein: ~2.8 g
Fat: ~0.7 g
Carbs: ~16.8 g
Fiber: ~0.9 g
Sodium: ~24.8 mg

9 ingredients still need USDA food links. Any figures below include only weighable linked amounts. Shown for one portion of a 9-portion recipe.

Approximate — includes pinches / kitchen approximations.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

Milk
Tree nuts
Wheat

Partial · 5/14 ingredients linked