No-bake Summer Berries and Almond Butter Bar
1 cup dates pitted
1 cup Mandelin Natural Whole Almonds
2 tablespoons unsweetened coconut flakes
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
2 tablespoons water
3/4 cup Mandelin Natural Roasted Almond Butter
2 tablespoons maple syrup
1/2 cup sliced strawberries
1/3 cup blueberries
For the crust:
For the filling:
For the topping:
In a food processor, add the dates, almonds, coconut flakes, vanilla, cinnamon, and water. Blend until a well-combined mixture forms—this will be the crust. It should be sticky to the touch.
Line an 8'X8" pan with parchment paper. Press the mixture evenly into this pan. Place in the fridge while preparing the filling.
Meanwhile, make the filling. In a food processor, blend the almond butter and maple syrup.
Evenly distribute the filling onto the crust. Top with sliced strawberries and blueberries. Press the fruit down so it sticks. Freeze for at least 2 hours.
When ready to eat, cut into 1”x1” squares. Serve frozen or let them sit at room temperature for 5 to 10 minutes before serving. Store in the freezer for up to one month.
Recipe by Natalie Rizzo, RD for Almond Board of California