Hot summer days call for a chilly treat! It tastes like blueberry sorbet and a cookie crust, but this isn't your ordinary indulgence... oh no... it goes above and beyond with only 130 calories and 3g net carbs per bar. 

(Yields 16 Bars)

Ingredients for Blueberry Sauce:

•  - 1.5 cups fresh blueberries
•  - 1/4 cup coconut oil
•  - 1/4 cup xylitol (available on Omega Crunch: http://bit.ly/1lnMp0G)
•  - 2 Tbsp lemon juice
•  - 2 Tbsp tapioca starch
•  - 2 Tbsp cold water

Ingredients for Cookie Crust:

•  - 1 cup almond flour/meal
•  - 1/4 cup coconut oil
•  - 2 Tbsp Omega Crunch Sweet Cinnamon Shelled Flax (available on Omega Crunch: http://bit.ly/1nJ0djr)
•  - 2 Tbsp xylitol
•  - 1 tsp cinnamon
•  - 1/8 tsp Himalayan or sea salt (finely ground)

Method for Sauce:

In a medium saucepan, add the blueberries, coconut oil, xyltiol, and lemon juice. Bring to boil over medium high heat, stirring frequently. Mix the starch and water and pour it into the sauce mixture while stirring constantly. Remove from heat, continuing to stir until thick and gelatinous (2-4 minutes).

Method for Crust:

Line an 8x8 baking dish with parchment paper.

Mix all crust ingredients in a food processor until flax is ground and ingredients are well blended. Press mixture firmly into the lined baking dish.

Pour the thickened blueberry sauce on top of the crust, spreading the mixture evenly.

Set in freezer for 3-5 hours. Slice bars into 4x4.

Approx. Nutritional Info Per Serving (1 bar):

130 cals, 3g net carbs, 10g fat, 1g protein, 2g fiber, 2g sugar

Recipe by Kitchen Caleigh

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