Superfood Snack Bars
Jammy blueberries add so much to anything they’re added to from salads to deserts. Here we add them to superfood snack bars for added antioxidants and flavor. This recipe makes 16 bars.
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- 6 oz medjool dates, pitted
- 2 oz dried blueberries
- 4 tbsp creamy, unsalted almond butter
- 3 tbsp refined coconut oil
- ¾ cup raw unsalted sunflower seeds
- ¾ cup unsweetened shredded coconut
- 5 oz vegan dark chocolate
Line a baking dish with parchment paper with at least 2 inches hanging over the edges. To the bowl of a food processor, add dates, blueberries, almond butter, and 2 tbsp coconut oil. Pulse until a rough paste forms. Add sunflower seeds and shredded coconut then pulse until thoroughly combined. Transfer superfood mixture into lined dish. Press down until compressed and about ½ inch thick. Set aside.
In a small bowl, microwave chocolate and remaining coconut oil 30 seconds at a time until no solid pieces remain, about 2 minutes. Pour directly onto superfood mixture. Using a rubber spatula, spread chocolate to all edges. Chill in the fridge until set, at least 2 hours.
Remove superfood snackbars from the baking dish, lifting by the parchment paper and cut into squares. Chill in an airtight container for up to 2 weeks.