These bars are a fresh tangy sweet taste of summer with a crispy chewy cookie base. I love tangy rhubarb as a key flavor in this bar.
1/2c butter or coconut oil
1 boxed white or Lemon cake mix
1 cup shredded coconut, unsweetened
~3c *fresh fruit
1c cashew cream (1/2c cashews / 1/2c water) or Sour Cream, lightly sweetened
1 lg egg ( or 2 Tbsp Panna Cotta for the Vegan version - note, this will be a sweeter dessert)
2 T pumpkin seeds
2 T Tutti Fruiti
Combine first 3 ingredients. I find it easiest to treat this like making meatloaf. I drop it all in my 9x13pan and mush until well combined.
Press into Pan. Bake 20 mins at 350, will just be starting to lightly brown
Top hot crust with fruit - I used 3 Rhubarb Stalks, Rasp, Haskap & Blueberries
Whisk cashew cream (or Sour Cream) & your egg (or Panna Cotta). Pour over fruit.
Sprinkle with pumpkin seeds and Tutti Fruiti.
Bake 20-25 more mins.
Let cool before serving so your base will hold together. Drizzle with Cashew Cream and Sprinkle with Tutti Fruiti
*Frozen would be more watery - Toss with 3 Tbsp Panna Cotta Mix before using
Happy Growing, Cooking & Eating! XO Dana K
Find me on Social: FB Grow It Cook It Group FB Epicure Biz Page Instagram
Scroll down to Subscribe to this blog ⬇