Raw Lavender Blueberry Bars

Raw Lavender Blueberry Bars

I’ve had raw foods on my mind lately.  Not salads and such.  But hearty, wholesome, healthy desserts that can also be a snack or part of a well-rounded breakfast without any of the guilt.  I could say it’s part of thinking ahead to Andrew Wilder’s October Unprocessed event at Eating Rules.  But not really.  It’s more likely related to the fact that I had to give up dairy about a month ago and I’m trying to widen my repertoire even more.

After a few tries, I wound up with these Raw Lavender Blueberry Bars that I was pleased with.  I was eating them for snacks, with breakfast, and as a dessert.  Now, if I could only get the Raw Banana Pudding to come together like it should…

One word of warning, store these uncovered in the fridge.  The condensation from covering it will make the crust soggy.  These will keep for at least a week in the fridge.

Raw Lavender Blueberry Bars

Crust: 2 cups almond meal/flour

1/4 cup coconut oil

1 tablespoon raw local honey, optional (or other sweetener for vegan option)

Filling: 24 ounces blueberries

2 tablespoons raw local honey (or other sweetener for vegan option)

1/2 cup water

1 tablespoon agar agar flakes

1/2 tablespoon lavender, plus more for garnish

Wash blueberries and lay out to dry.   In a small bowl or 1-2 cup glass measuring cup, pour in the water and agar agar.  Mix just a little and set aside.  You want the agar agar to expand quite a bit.  In a medium mixing bowl, add the almond meal, coconut oil, and optional sweetener.  Cut the oil into the almond meal with a fork until small crumbs form.  Transfer the crust mix into an 8 x 8 pan.  Press the crust out to the edges of the dish, then place in the fridge for 15 minutes.  In a large food processor or a blender, place the blueberries, sweetener, and lavender.  Process for at least 30 seconds.  Stop and add the water agar agar mix and then process another 1-2 minutes.  Pour over prepared crust and chill at least 30 minutes.  Cut and serve cold.  Garnish with a pinch of lavender.

This post is linked to Wellness Weekend at Diet, Dessert, and Dogs and Slightly Indulgent Tuesday at Simply Sugar and Gluten-Free.

This post is linked to Friday Foodie Fix at The WHOLE Gang. 


    • Thanks, Maggie! I’m still wading around and trying to figure out how exactly I want to be dairy-free. 😀 Got my copy of Go Dairy Free today and showed it to Chaz. He said, “Just stop eating dairy!” (in his 5 year old voice and with a smile on his face) lol

  1. Dairy free now, huh? I get the need for sure. I am not 100% there yet, but very close. Any time I eat dairy I am reminded why I shouldn’t. Chaz does have a point. I have to admit I’ve told myself that many times. It’s that opioid factor that keeps pulling me back. Anyway, major kudos to you, my dear! Will be looking forward to all your dairy-free recipes!

    Anyway, these bars are super lovely! I bet they’re super yummy, too. 🙂


    • Yeah, I explain more about it on my next post coming up. It is definitely that opioid factor, especially when it comes to cheese for me. I know I’m better off without it, but some days I just want some cheese! 😀

  2. Such a stunning hue! I love, love, love blueberries! At first glance, I thought that was a raw cheesecake with blueberries on top, but I like that it’s mostly blueberries. 🙂 Thanks for submitting to Wellness Weekend! 😀

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  4. these look soooooo delicious – what a colour – can’t wait for next year when the lavender’s out again:) Good luck with the dairy free – it is possible – honest!

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  8. Would tapioca starch work in place of agar agar? Or is there another substitution I could use? Wanting to make these now and I would have to order the agar agar and I just don’t want to wait that long 🙂

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