Hy-Vee Recipes and Ideas

Directions

1. Step1

   Preheat oven to 350 degrees. Line an 8x8-in. baking pan with waxed paper, extending paper over edges of pan; set aside. Soak 2 Tbsp. chia seeds in 1/3 cup warm water in a small bowl for 5 to 6 minutes or until thickened, stirring occasionally.

2. Step2

   Meanwhile, spray a small skillet with nonstick spray. Toast coconut flakes over medium heat for 3 to 4 minutes or until golden brown, stirring occasionally. Combine toasted coconut flakes, almond flour, almonds and salt in a medium bowl; set aside.

3. Step3

   Microwave almond butter and coconut oil in a small microwave-safe bowl for 1 to 1-1/2 minutes or until melted, stirring occasionally. Pour over almond flour mixture. Add in hydrated chia seeds; stir until combined.

4. Step4

   For crust, evenly press 1-1/2 cups almond mixture into prepared baking pan. Set aside remaining almond mixture for topping. Bake crust for 8 to 10 minutes or until lightly golden brown.

5. Step5

   Meanwhile, soak remaining 3 Tbsp. ground chia seeds in remaining 1/2 cup water in small bowl for 5 to 6 minutes or until thickened, stirring occasionally.

6. Step6

   For filling, stir together frozen blueberries, maple syrup and hydrated chia seeds in a medium saucepan. Cook over medium heat for 5 to 7 minutes or until thickened and berries begin to burst. Stir in lemon juice, vanilla and lemon zest; cook 1 minute more. Cool slightly.

7. Step7

   Pour blueberry filling over almond crust. Top with remaining almond mixture. Bake for 15 to 18 minutes or until filling is bubbly and topping is light golden brown. Cool completely on a wire rack.

    

8. Step8

   To serve, top with coconut chips, if desired. Use waxed paper to lift bars out of pan; cut into 16 bars. Store covered in refrigerator up to 5 days.

9. Step9