Blueberry Cream Cheese Bar
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120 g Almond meal (1 cup)
55 g oats (½ cup)
50 Coconut oil, melted (¼ cup)
Cream Cheese filling:
30 frozen blueberries (¼ cup)
1 tablespoon coconut oil
250 g cream cheese
50 g Natvia (¼ cup)
1 tablespoon lemon juice
- Combine the base ingredients in a bowl and pour into a lined loaf tin. Place in the freezer for 45 minutes.
- Blitz the blueberries and coconut oil in a food processor until crumbled. Set aside
- Beat the cream cheese, natvia and lemon juice until combined.
- Stir through half of the blueberry crumble. Pour into the loaf tin and top with remaining blueberries. Place in the freezer for 1 hour or overnight