My Vegan Blueberry Bars are made from a creamy coconut butter filing, and an awesome shortbread cookie base.  I added fresh chopped blueberries to the tops of the bars.

Vegan Blueberry Bars

Ingredients:

Crust:
2 Cups of gluten free all-purpose flour
1 Cup of organic confectioners powdered sugar
3/4 Cups of coconut oil, melted
1/2 Teaspoon of Himalayan salt
1/2 Teaspoon of vanilla extract

Filling:
1 1/4 Cup of coconut butter
1/2 Cup of coconut oil
1/4 Cup of coconut cream
2 Tablespoons of sugar free maple syrup
1/2 Teaspoon of vanilla extract
1/2 Cup of fresh blueberries, sliced

Directions:
-Prepare a 8 by 8 inch pan lined with parchment paper and set aside.
-Preheat the oven to 350F and lightly grease a 8 inch pan. In a large bowl, add the flour, melted coconut oil, powdered sugar, vanilla extract and Himalayan salt, combine well. Roll out and transfer to pan and press evenly into the bottom of the pan. Add a small piece of parchment paper to the top of the crust to smooth the crust with a flat measuring cup. Place the pan in the freezer for 5 minutes then bake for 25 to 30 minutes until golden brown. Remove from the oven the set aside.
-To make the filling, use a double boiler by filling a medium saucepan halfway with water and bring to a low boil. Place a stainless steel bowl over top of the pot to create a double boiler. Add the coconut butter into the bowl and stir to allow it to melt. Once the coconut butter is melted, stir in the coconut oil and vanilla until the mixture is liquid. Then remove the mixture from the heat and allow to cool for 1-2 minutes before stirring in maple syrup and coconut cream. Mix until smooth. Slowly pour the filling over the crust and place in the freezer for 5 to 7 minutes. Then remove from the freezer and add sliced blueberries on top. Put in the freezer to harden overnight. Remove from the freezer until room temperature, use a sharp kitchen knife to slice into 9 squares and enjoy!