Fresh berries are definitely one of the best parts of summer for me. Last time Jarrett and I went to Costco we picked up cartons of raspberries, blackberries, and blueberries and when we got home with threw all of them into the biggest mixing bowl we have. So, we’ve been eating berries almost nonstop around here.
I decided to use some of those berries to make these pretty swirled bars. These bars have berries blended with cashews making a creamy purple swirl and crushed berries sprinkled on top. They aren’t super sweet so they work well for snacks as well as a mellow dessert.
Any type of berry could be substituted for the mixed berries in this recipe. Using all raspberries would make a gorgeous pink swirl. Also, if you happen to stumble upon this page in the winter or just happen to have an excess of frozen berries, you can use those just as you would fresh.
- 1 tablespoon flaxseed
- 3/4 cup white whole wheat flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1/3 cup + 1 tablespoon maple syrup, divided
- 1/3 cup unsweetened almond milk
- 2 tablespoons almond butter
- 1 teaspoon vanilla
- 1/3 cup raw cashews, soaked for a least 4 hours and drained
- 3/4 cup mixture of raspberries, blackberries, and blueberries, fresh or frozen and thawed, divided
- Preheat oven to 350°F. Grease an 8 x 8 pan. Combine flaxseed with 3 tablespoons water; set aside.
- In a large bowl, combine flour, baking powder, and salt. Mix in flaxseed mixture, 1/3 cup maple syrup, almond milk, almond butter, and vanilla. Pour into prepared pan.
- In a blender combine cashews, 1/4 cup of the mixed berries, and 1 tablespoon maple syrup. Add water as needed and blend until combined.
- Place dollops of the cashew-berry mixture on the blondie batter, top with remaining crushed berries, and swirl with a knife (You may not need all the cashew-berry mixture depending on how much water you added).
- Bake for 25-27 minutes, until set in the middle and a toothpick inserted comes out clean.
- Store leftovers in the fridge.