It’s blackberry season here and this year they just started growing on their own in our garden. Due to many rainy days and the high humidity we have lots of blackberries to harvest. Even though we have to be careful, to not let them take over the entire garden, I am quite happy about it. At least now I can create nice recipes like this one with them. They taste amazing on granola for breakfast too.
This recipe, is like so many before, all vegan and free of gluten and refined sugar. The blackberries add that nice refreshing tartness and sweeten any of this humid-warm days.
For the base
- 150 grams oats (you can use gluten-free oats or regular ones)
- 2 tbsp raw cacao
- 2 tbsp coconut oil
- 3 tbsp coconut flower syrup
For the top layer
- 200 grams cashew nuts
- 5-6 tbsp brown rice syrup
- 150 ml coconut milk
- 1 tsp ground vanilla
- 2 tbsp creamed coconut
- 100 grams blackberries
- 1 tbsp coconut blossom syrup
Soak cashew nuts for some hours in water. If you use warm water they will get soft faster.
For the base place all ingredients in a food processor and process until you have a slightly sticky consistency. Press into a rectangular baking form.
For the top layer drain the cashew nuts and place into a food processor along with rice syrup, coconut milk, vanilla and creamed coconut. Process until it turns into a creamy consistency. Spread onto the base.
Pulse the blackberries along with the coconut blossom syrup in a blender or food processor. It does not need to be all blended but rather with some bits and pieces left. Spread onto the cashew layer, take a spoon and marble it into the cashew layer.
Freeze to set, then cut into bars and enjoy.
Keeps well in the freezer.