This has got to be one of my absolute FAVOURITE recipes. If you are looking for an easy dessert recipe filled with seasonal ingredients, then you’ve come to the right place! This Peach Galette with Lavender and Basil is absolutely delicious! The lavender and the basil, combined with the peaches, give this galette such a unique flavour that is hard to resist!…
What do you do when you’ve got an abundance of fresh, organic blueberries? Make these Blueberry Crumble Bars!
These blueberry crumble bars are such an easy, healthy snack to put together. On top of all that, they are made with healthy, wholesome ingredients, such as coconut oil, organic flour and monk fruit. No artificial sweeteners or processed ingredients. Just REAL, whole foods!
INGREDIENTS FOR HEALTHY BLUEBERRY CRUMBLE BARS
The ingredients for this healthy snack recipe consist of fresh blueberries (organic if possible), organic flour, monk fruit sweetener, baking powder, salt, eggs, vanilla extract, extra virgin coconut oil, arrowroot powder and lemon. A really simple list of ingredients that can easily be found at your local health food store.
Monk fruit is a natural sweetener that comes from the monk fruit! (Surprise, surprise!) It is a great sugar replacement for these blueberry crumble bars. You should be able to find it either online or at the health food store. It works wonderfully in baking and tastes the same as sugar but is metabolized better in your body. Additionally, monk fruit has a slight aftertaste but it is barely noticeable. It’s definitely not as pronounced of an aftertaste compared to something like stevia.
The arrowroot powder is used in place of cornstarch in this blueberry crumble bar recipe. In addition, the arrowroot powder is much healthier for you and does the same job as the cornstarch would. They help to thicken up the ingredients, which is why they are used in the blueberry filling.
HOW MANY BARS WILL THIS RECIPE MAKE?
This recipe yields about 15 bars, depending on the size that you cut your bars. This would be an excellent healthy dessert recipe to bring over to a family gathering! I made a huge batch of these at the beginning of the week and enjoyed them any time I had a sweet tooth.
SHARING IS CARING
As always, if you make these granola cups, please remember to share it on social media and tag me @seasonshealings. I want to see your lovely creations!
MORE HEALTHY SNACK RECIPES
Healthy Blueberry Crumble Bars
- 3 cup all purpose organic flour
- 1/2 cup lakanto monk fruit sweetener
- 1 tsp baking powder
- 1/4 tsp tsp salt
- 1 large egg
- 1 1/2 tsp vanilla extract
- 1 cup extra virgin coconut oil
- 1 tbsp arrow root powder
- 1/2 cup lakanto monk fruit sweetener
- 1 1/2 tbsp lemon juice
- 1 tbsp lemon zest
- 4 cup blueberries
- Preheat oven to 475 degrees F. Grease a 13×9 inch baking pan or use parchment paper.
- In a large bowl, mix flour, monk fruit, baking powder and salt.
- In a separate bowl, whisk egg and vanilla. Add the egg mixture to the dry ingredients, along with the coconut oil. Mix together with hands until the mixture resembles bread crumbs.
- Press 1/2 the mixture into the baking dish. In a separate bowl, add the rest of the monk fruit, arrowroot, lemon juice and zest. Add blueberries and toss to coat. Spread the blueberries on top of the crust. Sprinkle remaining crumb mixture on top of blueberries.
- Bake for 30-40 minutes until golden brown. Allow to cool for at least 30 minutes before cutting into squares. Store in airtight container in fridge.
I have had such a chocolate craving over the last two days, but have grown a little bored of reaching for the nearest piece of chocolate. What do you do when you have a chocolate craving and overripe bananas on your countertop? Make Chocolate Chip Banana Bread! My bananas were literally black, and desperately waiting to either be used or tossed. I am so happy that I was able to salvage these bad boys to bring you this wonderful recipe and to satisfy my sweet tooth.…
Strawberry Rhubarb Crisp is quite possibly one of my favourite desserts of all time. I absolutely LOVE the combination of strawberry and rhubarb. I also love me a good strawberry rhubarb pie as well. Today I wanted to share my take on Strawberry Rhubarb Crisp. Ever since Spring hit, I’ve been dying to get my hands on some rhubarb. I recently came across some at my local organic market and had to pick some up..…
I imagine that it is fairly obvious to everyone by now that I love flowers. You have probably noticed all the flowers that I use as props in my photography. I am just so in awe of their beauty and astounded by the fact that these lovely, colourful magical things grow in nature. It makes me so excited that the Spring season is upon us! The earth will start to bear fruit and flowers and life once again..Inspired by my love for these magical beings and by the Spring season, I made these Carrot Cake Cupcakes with Lemon Floral Frosting.…
Today feels like the first Spring Sunday. It’s hazy and rainy outside with a little bit of gloom. I don’t mind though because I know that flowers are on the way. I really wanted to make a Spring inspired treat this morning, so I made this Strawberry Blueberry Galette with Almond Crust.…
If you’ve been following my blog for a little while now, then you must know how much I love turmeric. I have many recipes that use this incredibly healthy and healing food. When most people think of using turmeric in a dish, they think of pairing it with savoury dishes. In my experience, I have found that this wonderful spice actually works well in both sweet and savoury foods. Inspired by this revelation, I made this Turmeric Savoury Cake with Caramel Date Sauce.…
How cute are these heart chocolates? These heart chocolates are amazingly easy to make and are the perfect sweet treat for when you get those chocolate cravings.
Dairy Free & Sugar Free
They are completely dairy-free and sugar-free. The coconut milk powder in this recipe acts similarly to how dairy would in a chocolate recipe. Coconut milk makes the chocolates nice & creamy! The honey in these heart chocolates lends the perfect amount of sweetness without overdoing it. Of course, you can always decrease the amount of sugar that is in these chocolates by adding a little less. For me, I found 1/4 cup to be just the right amount.
For this recipe, you will need some silicone heart shaped molds to achieve the heart shape. You can find heart shaped molds at Michaels or on Amazon. I definitely suggest getting a couple of these when making these chocolates, so you can freeze all your batches at once. It will just make the process that much quicker for you, instead of having to freeze each batch separately.
Heart Chocolates for Valentine’s Day
Valentine’s Day is just around the corner, and these little heart chocolates would be the loveliest addition to your Valentine’s Day festivities. Do you celebrate Valentine’s Day? If so, what are your plans?
I don’t get overly excited about Valentine’s Day, as I feel that every day of the year we should be showing people our love & appreciation for them. However, I always find it fun to create recipes inspired by the holidays. Also, I am a sucker for anything heart shaped! Too cute.
My partner and I have been snacking on these nonstop. I tend to get chocolate cravings in the evenings, so these heart chocolates are saving me from having to run to the grocery store to get my evening chocolate fix!
For more dessert recipes, check out my desserts here.
More Sweet Treat Ideas
Pistachio Rose Honey Heart Chocolates
- 1 cup raw organic cacao butter
- 1 cup coconut milk powder
- 1 cup organic cacao powder
- 3 tbsp rose water
- 1 tbsp vanilla extract
- 1/4 cup raw honey
- pinch of himalayan salt
- 1 tbsp pistachios chopped
- 1 tbsp rose petals chopped
- 1. In a medium sized saucepan, melt cacao butter on low heat. Stirring constantly until fully melted. The liquid should look like melted butter.2. Once melted, add in the coconut milk powder and whisk until completely dissolved. At this point, the liquid will start to look milky white due to the coconut milk powder. Add in the cacao powder and whisk again until thoroughly combined.3. Add in the vanilla extract and himalayan salt. Remove from heat and let the mixture sit for 10 minutes.4. After 10 minutes, slowly drizzle in the honey and rose water.5. Using a spoon, spoon liquid mixture into each heart cup on a silicone heart shaped mold until completely filled.6. Top chocolate hearts with pistachios & rose petals. Place in the freezer for at least 1 hour. Repeat until the chocolate mixture is done.7. Store in the fridge until ready to eat. Enjoy!
**It’s very important to incorporate the honey and rose water AFTER the mixture has cooled down slightly. Adding these ingredients beforehand can cause the mixture to seperate and that is not what we want to accomplish here.**
My Dad’s birthday is tomorrow. He would’ve been 62 years old. It has been almost two years since his passing. I’ve been feeling his presence a lot more lately. I’ve been hearing his favourite tunes which always serves as a pleasant reminder to me that he is near. I wanted to do something special to pay tribute to him on his birthday. I baked this chocolate chip cookie skillet to for him. Happy birthday, Dad!…
The holidays can sometimes be a difficult time of year for a lot of people for many reasons. Having lost my father only two years ago to heart disease, December can be challenging for my family and I. It is a constant reminder that another year has passed without him here. We all miss him very much and the holidays never feel the same without his presence, that’s for sure..
This year I wanted to do something special to honour him during our holiday festivities, so I decided to bake his all-time favourite cake called Wacky Cake.…