Blueberry Dream Bar


Prep Time: 10 minutes
Prep Notes: 1 can coconut milk refrigerated overnight - Trader Joes brand works really

well. Refrigerated for at least 24 hours. Keep upright and do not shake to encourage

separation of cream and liquid.

Cooking Time: 3 hours in the freezer
Yields: 10-12


1 ½ cup raw sunflower seeds, if choosing roasted make sure they are not salted
1/3 cup coconut oil
1/3 cup coconut sugar
2 cup blueberries, 1 3/4 to use for filling and 1/4  to use for decoration
1 can coconut milk, refrigerated overnight
1 tsp vanilla
1/4 cup coconut sugar



  1. To prepare crust, grind sunflower seeds in a food processor until smooth. Add coconut oil and coconut sugar. Blend in food processor for 2-3 minutes.

  2. Line an 8x8 baking pan with parchment paper, place crust and pack it well to create an even layer, using the back of a measuring cup to even it out works really well. Refrigerate while preparing the filling.

  3. To prepare filling, using chilled coconut can (the cream will be on top and the liquid will remain in the bottom) we will only use the hardened cream and discard the liquid, or use in another recipe. Place hardened coconut cream, 1 3/4 cup blueberries, vanilla and coconut sugar in food processor. Blend for 2-3 minutes until creamy and well blended with no lumps.

  4. Pour the filling and spread evenly over the crust. Place in the freezer for at least 3 hours or overnight.

  5. To serve, cut into squares or slices and decorate with fresh blueberries.