Blueberry Squares

These Blueberry Squares are the perfect balance of natural sweetness and wholesome ingredients, making them a nutritious treat for any time of day. Packed with fiber-rich oats, healthy fats from coconut and almonds, and antioxidant-loaded blueberries, they offer a delicious way to satisfy your sweet tooth while supporting digestion and sustained energy. The crust doubles as a crunchy topping, bringing texture and flavor to every bite. Enjoy them as a breakfast bar, snack, or dessert!

Chef’s Tip

Ingredients

Crust & Topping

3 cups frozen blueberries
¼ cup honey
2 teaspoons lemon zest
2 teaspoons arrowroot flour (or arrowroot powder/starch)
2 teaspoons cold water

Filling

8 large Medjool dates, pitted and soaked in warm water
2 tablespoons flax meal
4 tablespoons water
1 ¼ cups gluten-free rolled oats
1 teaspoon sea salt
1 teaspoon cinnamon
½ teaspoon vanilla extract
1 cup unsweetened, sulfur-free coconut flakes
½ cup blanched almond meal
¼ cup + 1 tablespoon warmed coconut oil

Directions

Make the Crust & Topping

Preheat oven to 350°F (175°C).
Soak the dates: Boil water and cover the dates in a bowl. Let soak for at least 10 minutes.
Prepare the flax meal: Mix flax meal with 4 tablespoons of water and let sit until needed.
Blend the coconut flakes in a food processor until finely ground. Transfer to a mixing bowl.
Process the crust: In the food processor, blend oats, sea salt, cinnamon, vanilla extract, and soaked dates until it forms a sticky dough.
Incorporate almond meal: Add the almond meal to the processor and pulse a few times to combine.
Mix the dough: Pour the mixture into the bowl with ground coconut, then add the coconut oil and soaked flax meal. Mix thoroughly with your hands until a dough-like consistency forms.
Set aside the topping: Reserve ½ cup of the mixture for the topping.
Press the crust: Grease an 8×8-inch baking pan with coconut oil (if not non-stick) and press the remaining crust mixture evenly into the pan.

Prepare the Filling

Dissolve the arrowroot in 2 teaspoons of cold water and set aside.
Puree the blueberries in a food processor.
Cook the filling: In a saucepan, heat the blueberry puree, honey, and lemon zest over medium heat. Stir frequently until bubbling, about 2 minutes.
Thicken the mixture: Reduce heat to low, add the arrowroot mixture, and stir continuously for 1 more minute. Remove from heat and let cool slightly.

Assemble & Bake

Spread the blueberry filling evenly over the prepared crust.
Add the topping: Sprinkle the reserved ½ cup crust mixture over the blueberry layer, gently pressing it down.
Bake for 25 minutes, until the topping is golden brown.
Cool completely, then transfer to the fridge for at least 2 hours (or overnight) to set.
Cut into squares and enjoy!

Chef’s Tip

For extra texture and flavor, mix some chopped walnuts or pecans into the topping before baking. If you prefer a softer texture, let the squares sit at room temperature for a few minutes before eating.