Ingredients
Scale
Bars:
- 2 cups gluten-free rolled oats
- 1 1/2 cups gluten-free rice cereal
- 1/4 cup shredded unsweetened coconut
- 1/4 cup hulled sunflower seeds
- 1/4 tsp salt
- 1/2 cup sunflower seed butter (or peanut-free butter)
- 1/2 cup honey
- 1 1/2 tsp vanilla
- 1 cup dried blueberries
Yogurt Coating:
- 1/4 cup dairy-free yogurt (unsweetened)
- 1 tbsp water
- 1 tsp vanilla
- 1/2 tsp gelatin (or agar powder)
- 1 tbsp honey
- pinch of salt
- 2 cups powdered sugar
Instructions
- Line a 9×13 pan with parchment.
- Mix oats, rice cereal, coconut, sunflower seeds, and salt in a bowl.
- Heat sunflower seed butter + honey until pourable. Stir in vanilla.
- Pour over dry mix and stir in blueberries. Press tightly into pan. Freeze 1–2 hrs.
- For the coating: mix water + vanilla + gelatin; let sit 5 min.
- Warm yogurt + honey + salt until liquidy (don’t boil). Whisk in gelatin. Add powdered sugar and mix until thick but pourable.
- Dip frozen bars in coating (yogurt side up) and place on parchment. Let dry overnight or up to 2 days.
- Flip bars and drizzle remaining coating on top. Let dry again.
- Store in airtight container at room temp.