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No-Bake Blueberry Pie Bars

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No-Bake Blueberry Pie Bars

The next time you have a hankering for blueberry pie, try this no-bake bars recipe instead.

Blueberry season officially runs from April to September, but these No-Bake Blueberry Pie Bars are a year-round treat.

The “crust” flavor of these bars/pies feature Vanilla Shakeology (whey or plant-based vegan) blended with almond and oat flour, almond butter, almond milk, vanilla extract, while a touch of maple syrup and freeze-dried blueberries create the blueberry pie “filling.”

Try our other bar recipes with different Shakeology flavors:

Cappucino Cereal Bars

Salted Chocolate Maple Pecan Bars

Cranberry Bliss Bars

No-Bake S’mores Bars

Shakeology No Bake Blueberry Pie Bars on a cutting board

Shakeology No Bake Blueberry Pie Bar ingredients

Pro tips:

  • You can make your own oat flour by adding dry rolled oats to a blender; pulse until a fine flour texture is reached.
  • You can substitute freeze-dried blueberries with unsweetened dried blueberries for a chewier texture. (Freeze-dried blueberries can be found in the baked goods section of some grocery stores.)

Shakeology No Bake Blueberry Pie Bars on a plate

Shakeology No Bake Blueberry Pie Bars on a plate
3 from 3 votes
Print

No-Bake Blueberry Pie Bars

In the mood for blueberry pie, but not in the mood to bake it? Then this No-Bake Blueberry Pie Bars recipe is for you!

Course Dessert, Snack
Keyword Vanilla Shakeology
Prep Time 5 mins
Cook Time 0 mins
Total Time 2 hrs 5 mins
Servings 12 servings, 1 bar each
Calories 116 kcal
Author BODi

Ingredients

  • Parchment paper
  • 2 scoops Vanilla Shakeology
  • ½ cup / 60 g almond flour
  • ½ cup / 60 g oat flour
  • ¼ cup / 65 g all-natural almond butter
  • ⅓ cup / 80 ml unsweetened almond milk
  • 2 Tbsp. pure maple syrup
  • 1 tsp. pure vanilla extract
  • ½ cup / 15 g freeze-dried blueberries

Instructions

  1. Line a large baking sheet with parchment paper; set aside

  2. Add Shakeology, almond flour, oat flour, almond butter, almond milk, maple syrup, and extract to a large mixing bowl; stir until cookie-dough consistency is reached.

  3. Add blueberries; gently fold to incorporate.

  4. Press dough mixture into prepared sheet, about ½-inch (1 cm) thick; refrigerate for at least 2 hours. Cut into 12 equal pieces. Store refrigerated in an airtight container for up to 4 days, or freeze up to 1 month.

Recipe Notes

Gluten Free (GF), No Dairy (ND), Vegan (V), Vegetarian (VG)

The Nutrition Facts box below provides estimated nutritional information for this recipe.*

The estimated nutritional information for this recipe is based on the U.S. vegan formulation of 0g Added Sugar Shakeology. Nutrition information may vary in other markets.*

*Total Sugars: 4 g, Added Sugars: 2 g, Added Sugars from Shakeology: 0 g

Original Shakeology Formula

Estimated Nutritional Information (per serving):

  • Calories: 121
  • Total Fat: 5 g
  • Saturated Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 55 mg
  • Carbohydrates: 12 g
  • Fiber: 3 g
  • Total Sugars: 5 g
  • Added Sugars: 3 g
  • Protein: 6 g

Container Equivalents (Regular)
½ Yellow
½ Blue
1 tsp.

Container Equivalents (Vegan)
½ Yellow B
½ Blue
1 tsp.

2B Mindset Plate It!
Makes a great FFC.

Shakeology No Bake Blueberry Pie Bars on a cutting board