Blackberry Nondairy Yogurt Bars

Dessert, Snacks, Vegan

Blackberry Nondairy Yogurt Bars have a delicious graham cracker crust, a creamy nondairy yogurt filling, and a homemade blackberry sauce topping.  This dessert is a good source of protein and antioxidants and it’s simple and easy to make.

 


 

Blackberry Nondairy Yogurt Bars

Ingredients:
Crust:
1 1/2 Cups of gluten-free graham cracker crumbs, about 10 sheets
1/4 Cup of coconut sugar
7 Tablespoons of vegan butter, melted
Filling:
2 cups of nondairy coconut yogurt
1/2 cup of creamy peanut butter
1 cup of blackberries
Directions:
Preheat the oven to 350F.
-Crust: Crush the gluten-free graham crackers in a food processor into crumbs. You can also put the graham crackers in a zip lock bag and crush them with a rolling pin.
-In a medium size bowl, add the graham cracker crumbs, coconut sugar and melted vegan butter, stir until the mixture resembles sand. -Press mixture into a square silicone pan using the bottom of a spoon or your hands to compact the crumbs and even them out. Bake at 350F degrees for 8 to 10 minutes. Allow to cool before filling.
-Filling: In a large bowl, combine the nondairy yogurt and peanut butter. Stir until combined. Set aside.
-In a cast iron pan, add the blackberries, water and coconut sugar and cook 5-10 minutes until soften. Mash blackberries until you reach the desired consistency of sauce.
-Spread yogurt filling onto graham cracker crust and to the edges then add a teaspoon of blackberry sauce. Freeze and set for 2 hours or overnight. Serve and enjoy!

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