These squares are made up with three layers, walnuts and dates, custard like filling with blueberries and crumbly topping. They are grain free and are a great substitute for typical breakfast or an afternoon snack.
½ cup dates
2 cups raw walnuts
¼ cup coconut oil
1 cup coconut flour + 4 tbsp. for filling
¼ tsp. sea salt
1 tbsp. pure maple syrup + 1/3 cup for filling
2 free range or organic eggs
1 cup light or full fat sour cream (I use light, but full fat gives it a creamier flavour)
2 ½ cups fresh organic blueberries
Preheat oven to 325 F and line a baking pan 8 by 13 inches or equivalent with parchment paper
For the crust ~ add dates and walnuts into a food processor and process until crumbly, then add coconut oil, 1 cup coconut flour, ¼ tsp. sea salt and 1 tbsp. maple syrup and process until it becomes sticky thick dough.
Set ¼ of the crust mix aside and with a fork or spatula, press the remainder into your baking pan.
For the filling, beat the eggs until frosty, add 1/3-cup maple syrup, sour cream and 4 tbsp. coconut flour, mix until it becomes thick consistency. Pour filling over your crust and evenly cover with blueberries. Add remainder of crumbles on top.