Saw these on PaleOMG and decided to improvise a teeny bit. Instead of bars I made bowls and they were delectable. I think they would work with lots of other fruit combos also!
Crust Ingredients
6 dried dates, pitted
1 cup almond butter
¾ cup unsweetened shredded coconut
2 tablespoons honey
1 teaspoon vanilla extract
pinch of salt and cinnamon
1. Pulse dates in food processor until broken into small pieces. Add in remaining ingredients and blend until well combined.
2. Press down into 8 little ramekins or small bowls and put in the freezer while you continue working.
Filling Ingredients
1 (14 ounce) can of coconut milk (placed in refrigerator overnight), only use the cream on top
1 tablespoon honey
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
Juice from one lemon
2 teaspoon coconut milk (the liquidy part)
½ cup raspberries
½ cup blackberries
1 tablespoon honey
1. Scoop out coconut cream into a bowl and stir. Combine with remaining ingredients and put back in fridge.
2. Put a few tablespoons of leftover coconut milk liquid into a pot on medium heat and add raspberries, juice from 1/2 a lemon, and honey. Cook until softened, about 5 minutes. Once it cools use an immersion blender to puree mixture until smooth. Stir raspberry mixture into the coconut cream bowl until combined and then portion evenly into the crust cups from the freezer.
3. Repeat step 2 with blueberries instead of raspberries. Cook over medium heat until just soft, about 5 minutes. Do not puree. Let cool, then spoon blueberries over top of filled crust cups and put back in freezer for one hour to set.
4. Serve and keep leftovers in the fridge. The coconut milk filling melts quickly!
Original Recipe: http://paleomg.com/berry-cream-bars/
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