• Valerie

Strawberry Pie Bars



What do you do when Whole Foods delivers you too many strawberries? You make Strawberry Pie Bars, duh.


Clean strawberry pie bars that is.


These bars are somewhere between a strawberry pie and a strawberry shortcake. And being both, refined sugar and processed flour free, they are a cleaner and healthier alternative to both.



Strawberry Pie Bars


Crust


25 Dates (pits removed)

2 Cups Gluten Free Rolled Oats

2 Tbsp Coconut Oil

1 Tsp Sea Salt

1 Tsp Vanilla Extract

1/4 Tsp Ground Cinnamon


Pulse all ingredients together in a food processor until a crumbly but moist texture is achieved. You can steam in small amounts of water as necessary if your mixture is too dry. Once the desired consistency is achieved press evenly into a 9 x 9 glass dish. Set aside.


Pie Layer


Three Cups Chopped Fresh Strawberries

1/4 Cup Coconut Sugar

1 Tsp Ground Cinnamon

Cornstarch


Add all ingredients into a medium sized sauce pan on medium to heat. Cook and stir frequently until strawberries start to breakdown (it will start to look a little like a chunky jam). Once you have the desired consistency, add in small amounts of cornstarch and water to thicken the strawberry pie layer. I added about 2 Tablespoons worth of cornstarch mixed with just enough water to make the mixture liquid.


DO NOT ADD CORNSTARCH DIRECTLY INTO PIE FILLING. ALWAYS mix with cold water first to prevent clumping.


Once desired thickness is achieved pour into a heat safe bowl to cool. After the mixture cools slightly, pour it over the crust layer. Top with fresh sliced strawberries and chill in the refrigerator for about 2-3 hours before serving.


You can top this with other berries, fresh whipped cream (plant based of course), powdered sugar, or melted chocolate.


Enjoy xo




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