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Deliciously sweet cherry jam is nestled between two tender cookies crafted from a nutritious blend of flaxseed and almond meal, creating a delightful treat that’s both wholesome and indulgent? Indulge in these delectable treats, packed to the brim with an array of wholesome ingredients. Deliciously sweet but awesomely healthy. The versatility of this fruit salad recipe lies in its ability to accommodate a wide range of fruits – whether classic choices like strawberries or blueberries, or more exotic options like mangoes or pineapples. Feel free to substitute juicy apricots or sweet blueberries wherever you’d typically use cherries in your recipe!
Cherry Jam-Filled Vegan and Gluten-Free Cookie Bars
Cherry jam cookie bars that are vegan, gluten-free, and raw? That’s a fascinating combination! Here’s what you’ll need:
Dates, pitted 1 cup
Almond butter 1/2 cup
Coconut oil 1/4 cup
Maple syrup 1 tablespoon
Vanilla extract 1 teaspoon
Sea salt 1/4 teaspoon
Cherry jam 1/4 cup
Shredded coconut 1/4 cup
For the Cookie Bars:
- 50g golden flaxseed meal
- 1 cup almond meal
- 1 cup shredded coconut
- 1 tablespoon non-dairy milk
- 10-12 dates, soaked and drained
For the Cherry Jam:
- Two cups of frozen, pitted cherries, allowed to thaw at a comfortable room temperature.
- One quarter cup of cherry juice, derived from the thawed fruit.
- 1.5 teaspoons beetroot powder (optional)
- 1/2 cup dates
- 1 tablespoon psyllium husk
Vibrant and Delicious Cherry Jam Bars: A Treat for All, Vegan-Gluten-Raw-Friendly!
- Combine all cookie bar ingredients, excluding milk, within a food processor and thoroughly blend. Will you kindly take just a minute or two? Allow the dry mixture to absorb sufficient oils, so it forms a cohesive mass that adheres when gently compressed. With the blender running at low speed, slowly pour in a tablespoon of milk while simultaneously pulsing the machine to ensure thorough incorporation.
- To create the jam filling, blend together the thawed cherries, a moderate amount of cherry juice, and a generous helping of dates, refining the mixture until it achieves a silky consistency. Combine one tablespoon of psyllium husk with the mixture and pulse until well incorporated. Allow it to sit on the countertop for approximately 20 minutes.
- Split the dough into two equal parts, rolling each portion to a thickness of approximately 1/8 to 1/4 inch. Spread a layer of jam over one half of the dough, then roll out the remaining dough to a similar thickness and carefully place it on top, pressing gently to form a sandwich. Let it chill in the refrigerator for 3-4 hours to allow the mixture to firm up before slicing it into neat bars.
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