I’m back with a summery vegan dessert that’s both a healthier version of a traditional bar or square and vegan too! I’m been obsessed with rhubarb as of late, so I picked some up from a local farm and immediately got to whipping up some fun recipes.
Since my last post, I’ve had knee surgery. I was fortunate enough to get a call to FINALLY have my arthroscopic ACL surgery. I was originally told it could be as late as December before I could undergo the procedure and to be honest, I didn’t take the news well. My studio is well under way and timelines have been up in the air since my injury in December, 2020. It was difficult to picture how the heck I could navigate a long recovery process while trying to work as a PT. The first few weeks (4-6) require a lot of rest and I couldn’t wrap my head around how I would manage everything post surgery. Thankfully, I got called to the OR for May 31st and underwent my first ever surgical experience. I was complete terrified, but the staff at the hospital were so kind, walked and talked me through it all and before I knew it I was waking up in recovery with insane nausea and just wanting to go home.
I waited 23 weeks for surgery. In 23 weeks, I worked so incredibly hard. I regained strength plus a ton more, full flexion and extension and was back to do big explosive lateral movements, tuck jumps, sprinting, box jumps…you name it, I did it. I trusted my knee again. I knew rehab would come easier to me because I put in the work. Although right now it feels like I’ve gone from zero to hero and back to zero, I know I’m well on my way to recovery. Today marks 16 days post surgery and I’m feeling good! What more could you ask for?
Here’s the recipe below! Have a wonderful week!
vegan strawberry rhubarb oat bars
A healthy summery snack!
- Prep Time: 25 mins
- Cook Time: 22 mins
- Total Time: 47 minutes
- Yield: 12 1x
- 2 cups sliced fresh strawberries
- 2 cups chopped rhubarb
- 1/4 cup fresh squeezed orange juice
- 1 t orange zest
- 1/4 t vanilla
- 3 T coconut sugar
- 1 T arrowroot powder (or you can sub cornstarch)
- 1 t psyllium husk + 1/4 cup water (you could also sub a flax or chia egg here)
- 1 cup oat flour
- 1 1/2 cup rolled oats
- 1/3 cup almond flour
- 1 t cinnamon
- 1/2 t baking soda
- 1/2 t sea salt
- 1/2 cup coconut sugar
- 1/2 cup unsweetened apple sauce
- 1/4 cup maple syrup
- 1/4 cup almond butter
- 2 T coconut oil (melted)
- 2 T plant-based milk (I used macadamia nut milk)
- 1 t vanilla
- silvered almonds
Preheat oven to 350 F.
Line an 8×8 cake pan with parchment paper.
In a small bowl, add psyllium husk and water and allow to sit 10-15 mins.
In a small sauce pain, add the filling ingredients and bring to a simmer, stirring often until the fruit begins to soften and the juices begin to thicken (approx 7-10 mins), Set aside.
In large bowl, add the oat flour, oats, baking soda, salt, cinnamon, almond flour and stir until well combined.
In another bowl, whisk the coconut sugar, maple syrup, coconut oil almond butter, nut milk and vanilla. Add this mixture to your dry ingredients and stir until combined. You’ll want to get your hands in the dough to knead it. The dough should be thick and a little crumbly.
Scoop half of the dough into the parchment-lined pan and using your hands, press the dough evenly in the bottom of the pan. Next, spread the filling over the dough layer and finish by crumbling the remaining half of the dough on top of the filling. Sprinkle with a generous amount of slivered almonds.
Bake for 18-22 mins or until the crust is golden brown and the filling begins to bubble. Allow the bars to cool completely before cutting. Serve with vanilla plant-based ice cream or enjoy them on their own.
You can make these without rhubarb, if its not available and double up on the strawberries!