Raw Blueberry Bars with Wild Orange and Cinnamon Essential Oil

From brunch, to hiking, to bridal showers, to school lunches, these bars are beautiful and filling enough for any occasion. And because they’re raw, gluten-free, sweet, and super easy, we know they’ll please a wide variety of palates.

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From brunch, to hiking, to bridal showers, to school lunches, these bars are beautiful and filling enough for any occasion. And because they’re raw, gluten-free, sweet, and super easy, we know they’ll please a wide variety of palates.

INGREDIENTS:

Base Layer

1 1/2 cups oat flour
4 tbsp water
2 tbsp coconut oil
2 tbsp maple syrup
2 tbsp molasses
1 drop Cinnamon essential oil

Blueberry Layer

4 cups organic blueberries (Frozen is fine but be sure to thaw first; also, fresh will give you a more vibrant color.)
3 cups oat flour
1/2 cup maple syrup
5 tbsp coconut oil
2-5 drops Wild Orange essential oil

DIRECTIONS:

Bottom Layer: Melt coconut oil in microwave and combine with other ingredients, adding the Cinnamon essential oil last. Mix well. Press mixture into a layer an 7×11 pan. Place pan in refrigerator to firm up.

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Blueberry Layer: Puree blueberries in a food processor. Melt coconut oil  and combine all remaining ingredients, adding the Wild Orange essential oil last.

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Press blueberry layer evenly on top of bottom layer. Dust with unsweetened cocoa powder like we did or leave them blue and bare-y. Place in fridge to chill until desired consistency is reached.

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[su_section background=”#fbf7ec” parallax=”no” max_width=”610″ border=”1px solid #776248″ color=”#514331″ text_shadow=”0px 1px 10px #ffffff”] NOTES: Cover leftovers with plastic; the air will cause the bars to darken in color. You can enjoy the bars now or freeze for later. In the fridge the bars last about 5 days. We recommend storing in the pan and cutting at the last possible moment to preserve the color and smooth, moist texture. For a fruitier taste, halve the amount of flour in the blueberry layer and halve the entire base layer recipe. [/su_section]

 

Attribute doTERRA Blog

Originally posted March 25, 2016