Preheat oven to 350 degrees. Line an 8x8-in. baking pan with waxed paper, extending paper over edges of pan; set aside. Soak 2 Tbsp. chia seeds in 1/3 cup warm water in a small bowl for 5 to 6 minutes or until thickened, stirring occasionally.
Crunchy, crispy and chewy, these chia seed bars are a fruity Paleo treat.
Servings and Ingredients
|5 tbsp. ground chia seeds, divided|
|⅓ c. plus 1/2 cup warm water, divided|
|½ c. Bob’s Red Mill unsweetened coconut flakes|
|1 ⅓ c. Bob’s Red Mill super-fine blanched almond flour|
|⅓ c. Hy-Vee slivered almonds|
|¼ tsp. Hy-Vee salt|
|¼ c. Full Circle Market creamy almond butter|
|3 tbsp. Full Circle Market virgin coconut oil|
|2 c. Hy-Vee frozen unsweetened blueberries|
|2 tbsp. Hy-Vee Select 100% maple syrup|
|2 tbsp. fresh lemon juice|
|1 ½ tsp. Hy-Vee vanilla extract|
|1 tsp. lemon zest|
|Toasted coconut chips, for serving|
Things To Grab
- Hy-Vee nonstick cooking spray
- 8x8-in. baking pan
- Waxed paper
- Small nonstick skillet
- Small microwave-safe bowl
- Medium saucepan
Meanwhile, spray a small skillet with nonstick spray. Toast coconut flakes over medium heat for 3 to 4 minutes or until golden brown, stirring occasionally. Combine toasted coconut flakes, almond flour, almonds and salt in a medium bowl; set aside.
Microwave almond butter and coconut oil in a small microwave-safe bowl for 1 to 1-1/2 minutes or until melted, stirring occasionally. Pour over almond flour mixture. Add in hydrated chia seeds; stir until combined.
For crust, evenly press 1-1/2 cups almond mixture into prepared baking pan. Set aside remaining almond mixture for topping. Bake crust for 8 to 10 minutes or until lightly golden brown.
Meanwhile, soak remaining 3 Tbsp. ground chia seeds in remaining 1/2 cup water in small bowl for 5 to 6 minutes or until thickened, stirring occasionally.
For filling, stir together frozen blueberries, maple syrup and hydrated chia seeds in a medium saucepan. Cook over medium heat for 5 to 7 minutes or until thickened and berries begin to burst. Stir in lemon juice, vanilla and lemon zest; cook 1 minute more. Cool slightly.
Pour blueberry filling over almond crust. Top with remaining almond mixture. Bake for 15 to 18 minutes or until filling is bubbly and topping is light golden brown. Cool completely on a wire rack.
To serve, top with coconut chips, if desired. Use waxed paper to lift bars out of pan; cut into 16 bars. Store covered in refrigerator up to 5 days.
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 0mg
- Sodium: 35mg
- Total Carbohydrates: 10g
- Protein: 4g