Blueberry Bars (Raw Vegan Gluten Free)
Bottom Layer
  • ¾ cup oat flour
  • 2 Tbsp water
  • 1 Tbsp oil (I used palm shortening, use coconut oil if not allergic)
  • 1 Tbsp maple syrup
  • 1 Tbsp molasses
Blueberry Layer
  • 1 cup pureed organic blueberries (frozen is fine but be sure to thaw first)
  • 1½ cup oat flour
  • ¼ cup maple syrup
  • 1 Tbsp molasses
  • 3 T oil (I used palm shortening, use coconut oil if not allergic)
Bottom Layer: Melt shortening in microwave and combine with other ingredients. Mix well.
  1. Press into a thin layer in an 8x8 pan. Place pan in refrigerator to firm up.
Blueberry Layer: Puree blueberries in a food processor. Melt shortening and combine all remaining ingredients.
  1. Press evenly on top of bottom layer. Garnish with cocoa power or chocolate shavings.
The fresher these are, the more vibrant the color. Some people have mentioned their color was darker than mine. The type of blueberry and depth of molasses can influence the color. I used small (baking size) organic blueberries to achieve a lighter vibrant color and have since decided to decreased the amount of molasses to only 1Tbsp. Cover leftovers with plastic, the air will cause the bars to darken in color. Enjoy now or freeze for later.
Recipe by Petite Allergy Treats at