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Cherry Heartbeet Bars

A sweet treat you can let cook in your freezer. Gluten-free, Dairy-free + Vegan.

Ingredients

Scale

Crust

  • 1/4 cup almond meal or flour
  • 1/4 cup flax meal
  • 1 tsp coconut sugar
  • 2 tbsps canola or coconut oil

Top Layer

  • 1 small beet (roasted + peeled)
  • 1 cup sweet dark + tart cherries (frozen)
  • 1/4 cup rice milk or almond milk
  • 1 tbsp flaxmeal
  • 1/3 cup coconut sugar
  • 1 tbsp squeezed orange juice
  • 1 tsp almond extract
  • 1 cup oat flour

Instructions

  1. Roast beet wrapped in tin foil at 400 degrees for 40 minutes.
  2. Remove from oven and remove skins by rubbing a towel or paper towel over it. Set aside.
  3. Blend the crust ingredients into the blender until you can shape it with your hands.
  4. Then put it into the bottom of a dish and press it down with the top of a spoon until it’s evenly spread through the dish.
  5. Put the dish in the freezer.
  6. Clean out the blender and then add the cherries, beet, milk, and coconut sugar.
  7. Blend on high and add the rest of the ingredients and continue.
  8. Take the dish out of the freezer.
  9. Pour the top layer above the crust and spread it out with the top of a spoon.
  10. Keep in the freezer for about an hour minimum.
  11. Let sit for a couple minutes if you can’t cut into it right away.
  12. Then serve!

Notes

After taking it out of the freezer let it cool for a bit. It tastes the best when it’s cold but not too tough to chew. This can take anywhere from a couple minutes to 10 minutes depending on how frozen it is. I used cookie cutter for the hearts which you can also do instead of cutting it with a knife and I used a 9.5 x 6.5 x 2 in. (1.5 qt) oval baking dish.