No-Bake Blueberry Lemon Snack Bars
No-Bake Blueberry Lemon Snack Bars- snack bars filled with fresh lemon zest and dried blueberries and topped off with a lemon coconut milk glaze. Naturally gluten-free, vegan, and refined sugar-free.
Happy Monday, friends! I hope you all had a nice weekend.
We didn’t have any plans so I hung out with Coco and got caught up some work. Not the most exciting of weekends but it was welcomed after a busy couple of weeks. I think I’ve gotten so used to working ahead now that I get anxiety if I spend too much time away from the kitchen and my camera. It’s a sickness, I tell you.
Anyways, given the recent holiday I have a strong feeling that most of you would probably rather look at a big green salad right now rather than something sweet. If that’s the case, feel free to reference last week’s 25 Healthy Recipes to Make This Spring. There is a TON of green goodness going on up in there.
But for those of you that were like me and didn’t even get to have one little measly bite of carrot cake, I have the perfect solution…and it’s coated in a lemon coconut milk glaze. Oh yeah, baby.
These scrumptious blueberry lemon snack bars are based off my 5 Ingredient No-Bake Chocolate Peanut Butter Protein Bars. Have you made them yet?
I make them all of the time because I love how simple they are and because um hello, it’s the best combo of all time: peanut butter and chocolate. I literally eat peanut butter and chocolate every single day. You know those Justin’s Dark Chocolate Peanut Butter Cups? I eat one every night before bed with a glass of almond milk. It’s like my ritual. Some might call it a habit, but whatever.
The funny thing is that each package of peanut butter cups comes with a coupon for a free squeeze packet of almond butter. You see where this is going.
Because I have so many of those dang packets, I subbed the peanut butter in the original recipe for almond butter. I also used brown rice syrup in place of the honey so that they would be vegan friendly, but you can always use honey if that’s what you prefer.
To make them you simply melt the brown rice syrup and almond butter together in a large glass bowl in the microwave, add the remaining ingredients to the bowl and stir everything together. Then you pour that in a baking dish lined with parchment paper, press it down firmly and refrigerate for a few hours to set. That’s all there is to it!
Oh wait, I forgot about the fancy schmancy glaze. Honestly, flavor-wise it’s not really necessary but it sure does look pretty, doesn’t it?
If you’re up for making that part, you need a can of refrigerated coconut milk, lemon juice and arrowroot starch to help it thicken. All you have to do is whisk them together in a bowl and refrigerate for an hour.
In addition to being easy to make, these snack bars are also completely customizable. For example, if you don’t want to use protein powder, you can try using flax meal instead. Or if you prefer them to have more of a chewy texture, you can try subbing 1/2 of the cereal with rolled oats. OR if you can’t find dried blueberries, you can use dried cranberries instead. Although I do recommend keeping the blueberries if you can. They taste amazing with the fresh lemon zest.
I hope you guys enjoy these bars! If you make them please let me know how they turned out in the comments below or by sharing a picture on Instagram with the hashtag #makingthymeforhealth so I can find it. Your feedback means so much to me!
For the Bars
1/2 cup brown rice syrup*
1/2 cup almond butter
1/2 teaspoon vanilla extract
1/4 teaspoon salt
3 cups crispy brown rice cereal**
1/2 cup roasted almonds, chopped
1/2 cup dried blueberries
zest of 1 lemon
1/4 cup protein powder, such as hemp (or golden flax meal)
For the Lemon Coconut Milk Glaze
1 (15 ounce) can coconut milk, refrigerated overnight
2 tablespoons arrowroot powder
juice of 1 lemon
1 teaspoon vanilla extract
2 teaspoons pure maple syrup
- Line an 8 x 8" baking dish with parchment paper then set aside. In a large microwave-safe bowl, combine the brown rice syrup and almond butter. Microwave for 30 seconds so that the almond butter melts then stir together.
- Add 1/2 teaspoon vanilla extract, 1/4 teaspoon salt, 3 cups brown rice cereal, 1/2 cup chopped almonds, 1/2 cup dried blueberries, zest of 1 lemon, and 1/4 cup protein powder (or flax) to the bowl. Stir everything together until well combined.
- Transfer the mixture to the baking dish then cover with another piece of parchment paper. Using your hands, firmly press the mixture down into the baking dish so that the surface is even. The firmer you press, the better they will hold together. Place the baking dish in the refrigerator to set for a few hours.
- Meanwhile, make the glaze by opening the can of refrigerated coconut milk and scraping the solidified portion out into a medium-size bowl. Add the lemon juice, 1 teaspoon vanilla extract and 2 teaspoons maple syrup then stir until a liquid forms. You may need to let it sit at room temperature for ten minutes or so to help it liquefy. Next add the arrowroot starch and whisk together until dissolved. Place bowl in the refrigerator to set for at least one hour.
- Once the bars are set, use the parchment paper to lift it out of the baking dish and on a surface for cutting. Use a large knife to cut it into 12 separate bars.
- Transfer the coconut milk glaze to a plastic baggy then cut the tip off of one corner. Gently pipe the glaze onto each bar then refrigerate again to set. Store in an airtight container in the refrigerator for up to 3 days.
*feel free to substitute honey if you're not vegan **if you prefer more of a chewy texture, substitute 2 cups of the brown rice cereal for rolled oats
If you are trying to eat less calories and fat, omit the glaze. If you want to make the glaze please note that you will have extra leftover.
One Bar without Glaze
One Bar with Glaze