Creamy No-Bake Acai Maqui Berry Bars (Gluten Free, Paleo + Vegan)

These Creamy No-Bake Acai Maqui Berry Bars are full of antioxidants from acai + maqui berry powder – it’s a punch of superfood power packed into a healthy and delicious dessert bar! These gluten-free, paleo and vegan bars are so refreshing – no baking necessary. No Bake Acai Maqui Berry Bars (Gluten Free, Paleo + Vegan)

Recipe & photo credit: https://www.bakerita.com/no-bake-acai-maqui-berry-bars/

ingredients

For the crust

• ¾ cup unsweetened flaked coconut
• ¼ cup almond flour
• 4 pitted Medjool dates
• 2 tablespoons coconut oil
• ¼ teaspoon kosher salt

For the cheesecake

• 2 cups raw cashews, soaked in cold filtered water for at least four hours or preferably overnight (see Notes)
• ½ cup canned full-fat coconut milk
• ¼ cup coconut oil, melted and cooled (use refined coconut oil if you want no coconut flavor)
• ⅓ cup pure maple syrup
• ¼ cup fresh lemon juice
• ¼ cup Sunfood Acai Maqui Berry Mix
• To garnish: Fresh and/or freeze-dried blueberries

instructions

1. Line an 8×8” pan with parchment paper and grease with coconut oil. Set aside.
2. Add the coconut, almond flour, pitted dates, coconut oil and salt to a food processor or high-powered blender and pulverize until it comes together into a sort of sticky dough, with small bits remaining. Don’t over process, or it’ll turn into nut butter! Press the date dough evenly along the bottom of the prepared pan.
3. In the same food processor or high-powered blender (no need to wash between – I used my Vitamix, but most powerful blenders should do the job), combine all of the filling ingredients and blend for 2-3 minutes, or until the mixture is silky smooth and creamy. Scrape down the sides as necessary.
4. Once it’s smooth, taste the mixture and adjust the sweetness/tartness levels, if desired.
5. Pour the filling into the prepared pan over the crust. Smooth out the top and tap the pan hard against the counter a few times to release any air bubbles.
6. Place on a flat surface in the freezer to firm up for at least 3 hours before cutting. I recommend running your knife under hot water to warm it up before cutting the bars with the still-hot (dried) knife. Let them thaw at room temperature for 10-15 minutes before serving.
7. Store leftovers tightly wrapped in the freezer.

notes

You can also pour boiling/very hot water over the cashews and let them sit for about an hour if you want to speed up the process – it won’t be quite as creamy as soaking for longer, but it will do the trick!