Then, to level up this sweet treat even further, we infused it with Protein + Greens Super Powder , with 12 grams of protein per serving, alkalizing greens, and detoxifying algaes.

Make a batch ahead of time to store in the freezer and snack on throughout the week, or surprise and delight at your next get-together.

INGREDIENTS

Bar Crust

• ½ cup oats
• 1 cup dates, placed in hot water for at least 10 minutes
• 2 tablespoons coconut oil, softened
• 1 cup of any seeds + nuts (pecans, walnuts, almonds, sunflower seeds)
• ½ teaspoon salt

Filling

• 1 serving Protein + Greens Super Powder
• 1 can full-fat coconut cream or coconut yogurt
• ½ cup cashews + ½ cup hot water, or ¾ cup vegan cream cheese
• 2 teaspoons vanilla
• Juice from 1 lemon
• ¼ cup maple syrup

Blueberry Swirl

• ½ cup blueberries
• 2 teaspoons coconut sugar
• ½ tablespoon water
• 1 teaspoon lemon juice

DIRECTIONS

1. Line a bread pan with parchment paper. Preheat the oven to 350°F if you prefer a firm crust.
2. Make the crust. Blend nut-seed mixture in a food processor or blender until crumbly. In a bowl, mix the nuts/seeds with the softened dates, softened coconut oil, salt, and oats. Transfer into the pan, pressing down evenly. For a firm crust, bake crust for 15 minutes, or use raw for a soft crust.
3. Make the filling. If using cashews, in a blender, place raw cashews and hot water. Blend until completely smooth. Add in the coconut cream, vanilla, lemon juice, and maple syrup, and blend until combined.
4. Make the blueberry swirl. In a small pot over low heat, place blueberries, coconut sugar, and lemon juice, stirring frequently and crushing blueberries. Cook for about 3-5 minutes until mixture begins to thicken.
5. Pour filling into the crust. Drop spoonfuls of the smooth blueberry sauce onto the filling and, using a knife, gently swirl. Set in the freezer for three hours, or until completely firm.
6. Slice into bars and set store extras in the freezer. When ready to eat, allow them to thaw for 5-10 minutes at room temperature. Enjoy!