Almond Lemon Blueberry Pie Bars
View original ↗
Minimalist Baker · by Minimalist Baker★ 4.7 (34)

Almond Lemon Blueberry Pie Bars

NUTRITION · PER SERVING205M COOK
CAL 16%·PRO 8%
CARBS 52G65% OF CAL
3G FIBER0G ADDED0G INTRINSIC16G OTHER33G TOTAL SUGAR
FAT 13G35% OF CAL
7G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Blueberry pie bars with a cookie crust, almond coating, and lemon-infused filling topped with glaze. A simple, fruity summer dessert made vegan.

dessertbaked gooddairy freeveganvegetarian
View the full recipe on Minimalist Baker →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 9
  • 1 stick (1/2 cup each) vegan butter ((softened*))
  • 1/3 cup coconut sugar or organic cane sugar
  • 1 1/4 cups unbleached all-purpose flour*
  • 1 pinch salt
  • 2 Tbsp Blue Diamond Almondmilk Original Unsweetened
  • 4 cups fresh blueberries ((or other mixed berries, e.g. strawberries, blackberries, raspberries))
  • 1/4 cup coconut sugar ((or organic cane or brown sugar))
  • 1/4 cup all-purpose flour*
  • 1 small lemon ((zested + juiced // 1 small lemon yields ~2 Tbsp juice or 30 ml))
  • 1 Tbsp vegan butter, cut into small pieces ((optional))
  • 1 Tbsp chia seeds ((optional))
  • 1/3 cup raw slivered almonds
  • 1 cup organic icing/powdered sugar
  • 1-2 Tbsp Blue Diamond Almondmilk Original Unsweetened
PREP
145M
SODIUM
83MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.