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Blueberry Strawberry Frozen Yogurt Bars. Vegan Gluten-free Recipe
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Yeah I know. Them bars look like they have a face 🙂 Just some blueberries in there.
These days I make my own yogurt and usually have a good bowl full of almond-cashew or coconut yogurts at home (several ways to make some fresh yogurt at home will be in my upcoming book!). They work beautifully in the snack smoothies on a warm day. Wait, did I say warm? I am sorry. The Pacific northwest is still in Spring, read 50s and 60s. I cannot wait for it to be sunny every day. I might be posting frozen fruit popsicles all through the summer. 🙂
Anywho, These are easiest frozen dessert. Make the cookie dough crust. Lightly cook the strawberries and blueberries, mix in the the yogurt and cashew cream. Add in fresh blueberries. Add to the crust pan and freeze! done. Cultured non dairy milk (yogurt) is an awesome source of good bacteria which are great for the digestive tract, so make some Lassis or these frozen treats.
I added a whole lot of vanilla. Add cinnamon or other flavors of choice. single eye aliens below.
Berry Firework Pie with chocolate crust.
Chocolate chip pudding pie with almond coconut crust.
Mango Beet Pie.
Chunky Strawberry Ice cream
Chocolate chip cookie Dough.
Frozen pan of berries and yogurt.
Slice and serve.
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Blueberry Strawberry Frozen Yogurt Bars. Vegan Gluten-free Recipe
Allergen Information: Free of dairy, egg, corn, soy, yeast, gluten. Makes 8 1.5-2 inch bars. or 1 bread pan ( 9 by 5 inch) Berries are simmered with sugar to make a somewhat jam consistency, which is swirled with non dairy yogurt and frozen with a cookie dough crust.
Prep Time20 minutes mins
Total Time20 minutes mins
Course: Snack
Servings: 8 bars
Calories: 262kcal
Author: Vegan Richa
Ingredients
For Cookie dough crust
- 1/2 cup (65 g) + 2 Tbsp almond flour
- 1/2 cup (60 g) oat flour
- 1/4 to 1/3 cup (55 to 75 g) ground raw sugar
- 1/4 tsp (1.23 g) cinnamon
- a generous pinch of salt
- 1 Tbsp melted coconut oil
- 1 Tbsp non dairy yogurt or cashew cream
- 1/2 tsp (0.5 tsp) vanilla extract
For Yogurt topping:
- 1 (160 g) loaded cup strawberries
- 1 cup (148 g) blueberries
- 1/4 cup (50 g) raw sugar
- 1 cup (244 ml) non dairy coconut milk yogurt or other non dairy yogurt
- 1/4 cup (59.5 ml) thick cashew cream or coconut cream
- 1 Tbsp coconut oil
- 1 tsp vanilla extract
Instructions
Make the crust: Mix the almond flour, oat flour, ground sugar, cinnamon, salt. Add the oil and mix to make crumbs. Add yogurt, vanilla and mix so the mixture becomes a dough. Add more oat flour if too wet. Press into parchment lined pan.
Make the yogurt berry filling: Blend the strawberries and 2/3 cup blueberries and sugar into a smooth puree. Add to a pan and cook on medium heat until bubbly. 6 to 7 mins. Let cool for a few minutes. Add coconut oil and vanilla extract and mix in. Then fold in the yogurt, cashew cream and 1/3 cup fresh blueberries. do not mix too much so you have a few berry and yogurt swirls. Pour into the pan. Cover and freeze for a few hours until set. Slice and serve.
For variations: double the crust and make sandwich bars. Or make them into popsicles!
Notes
nutritional values based on one bar
Nutrition
Nutrition Facts
Blueberry Strawberry Frozen Yogurt Bars. Vegan Gluten-free Recipe
Amount Per Serving
Calories 262Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g31%
Cholesterol 1mg0%
Sodium 87mg4%
Potassium 93mg3%
Carbohydrates 37g12%
Fiber 2g8%
Sugar 29g32%
Protein 5g10%
Vitamin A 25IU1%
Vitamin C 12.9mg16%
Calcium 57mg6%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Please do leave a comment and rating on the blog . Tag me on Instagram @veganricha
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Reader Interactions
Comments
stephanie
still got some soy yogurt in the fridge so definitely trying this later on . thanks for the inspiration
Reply
sophiesfoodiefiles
I made these beauties yesterday & loved every bite of them, sweety! xxx
Reply
Glue and Glitter
These look great! Darrol had his first popsicle at the farmers market over the weekend, and now I want to make some whole fruit ones for him at home. I think he’d dig these!
Reply
Kristen @ Best Food Processor Guide
This was SOOO good! I made it for myself and ate it all week! I didn’t change anything! I used shredded strawberries 🙂
Reply
Annie
I’ll gladly send you 20 or 30 degrees from Oklahoma, Richa ;-).
Reply
Rajani
These llok very inviting. I s there any trick to get them to cut up as neatly as you have shown? Do the bars slice well easily? Can’t wait to try a mango variation of these since mangoes are in season here now.
Reply
Richa
no trick. they are crunchy soft life popsicles, so they get sliced quite easily with a sharp knife right out of the freezer. the coconut oil and coconut milk yogurt keep them from becoming rock hard. you can let them sit out for a few minutes before slicing if the mango ones turn out hard.
Reply
Filipino Store
I love blueberry strawberry yogurt freezer and bars. Great post
Reply
laurelvb
yum
Reply
Allison @ Clean Wellness
I love this recipe! Great use of the coconut yogurt, too. That stuff is the best!
Reply
Lauren Martindale
If I dont have almond or oat flour can I sub whole wheat flour?
Reply
Richa
you can probably grind any of the nuts you have to use just the ground up nuts like almonds, cashews or walnuts. just wheat will have a strong pasty flavor. you can do half wheat and half any nut flour.
Reply
Lauren Martindale
If I dont have almond or oat flour can I sub whole wheat flour?
Reply
Missclay Okay
This comment has been removed by the author.
Reply
Missclay Okay
I can’t wait to make these!
Reply
Shannon
I think we are on the same wavelength today!! I posted a blueberry/strawberry/yogurt frozen tart as well. This looks delicious 🙂
Reply
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