Blueberry Coconut Frozen Yogurt Date Bars

I love all the random connections that happen on a regular basis. Because I work at the grocery store I work at, I know the lady who works in the smoke shop, who sells lottery tickets to a man who has a son who has a farm who she buys her eggs from every friday. And because she does, I found out about him, and now I buy eggs from him too! I love how they’re all different sizes and colors. And some have polka-dots. It’s just a lot more fun to cook with farm fresh eggs, than a bunch of exactly-the-same white ones.

There are also cooking classes where I work, and I recently attended one that included a wine-pairing, so the wife and husband of a local winery came to showcase their wine. Because of that, I had a chance to talk with the wife, Heather, and find out about anisette, an anise liqueur they make, that has sugar crystals inside each bottle – making each bottle unique! At the liquor store it’s on the bottom shelf, and something I never would have noticed or found myself, so I’m super excited to have been told about it! I love anything and everything anise. My night cream is black current & liquorice – I have multiple anise scented soaps I got from multiple people for christmas – and one of my FAVORITE snacks is pineapple with anise yogurt dip (I just mix yogurt, anise extract and a little bit of stevia or honey). I’m a little obsessed. Don’t be surprised if you see me come out with a recipe soon featuring anise flavour. OH! I even made some homemade anise dark chocolates the other day. I didn’t even know the intensity of my own love for chocolate or anise until I put them together. You have to try it. But I suppose you should try these froyo bars, first, since you are here for the recipe I’m assuming.

These are a refreshing snack to hold you over in between meals. They give you a little tasty reminder of the warm seasons to come. I think I just made these because I’m anticipating summer and all the healthy popsicle recipes I make. But they’re also very energizing and perfect for a pre-workout snack!

I hope you’re all having a great february, and I also hope, single or not, you had a fantastic Valentine’s Day! xoxo


Blueberry Coconut Frozen Yogurt Date Bars

Ingredients

  • 2 c roughly chopped dates
  • 1 c coconut milk
  • 1/2 c fresh blueberries
  • 1/4 c water
  • 2 tsp. vanilla
  • 1 tbsp. maple syrup
  • 1 c oats
  • 1 tbsp. hemp hearts
  • 1 tbsp. chia seeds
  • 1/4 c plain greek yogurt

Directions

  1. Combine dates, chia seeds, hemp hearts, oats, maple syrup and 1 tsp vanilla into a blender.
  2. Add half the water, and continue blending. Use the rest of the water if there is difficulty blending, but otherwise you may not need it.
  3. Spread the mixture into a square or rectangular casserole dish lined with a large piece of parchment that lifts out of the sides. (If it doesn't quite reach the edges for how thick you want it, place objects between the side of the dish and the parchment paper - such as shot glasses or salt shakers - to keep everything compacted)
  4. In a separate bowl mix the coconut milk, the other tsp of vanilla and greek yogurt.
  5. Pour over date mixture.
  6. Drop blueberries over top into the coconut mixture and place the dish in the freezer to freeze for at least 4 hours, or overnight.
  7. Remove from freezer and chop with a knife (if having difficulty, remove the entire block from the container and flip it upside-down on to a cutting board to chop it up! It's a little easier).
  8. Return to freezer for storing.
  9. Note: I found it easiest to let my bar sit out at room temperature for at least 15 minutes before eating it. The top coconut-yogurt mixture gets a little softer and easier to bite šŸ™‚

If you make this recipe, Iā€™d love to hear about it! Leave a comment below, or take a photo and tag it on instagram or twitter with #itscrunchthyme


 



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