Strawberry Rhubarb Bites

By charlotteh371

Ingredients

• Vegetable oil cooking spray
• 8 pitted dates
• 1 1/4 cups rolled oats
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon vanilla extract
• 1/2 cup almond meal or whole-wheat flour
• 1 cup coconut flakes
• 1/4 cup warmed coconut oil
• 2 teaspoons arrowroot or cornstarch
• 2 cups strawberries, hulled and chopped
• 1 cup rhubarb, chopped
• 1/4 cup honey
• 2 teaspoons lemon zest

Preparation

Step 1

Heat oven to 350°. Coat an 8" x 8" baking pan with cooking spray. Soak dates for 10 minutes in hot water; drain. Place dates, oats, salt, cinnamon and vanilla in food processor and pulse. Add almond meal and pulse to combine. Transfer to bowl. Pulverize coconut flakes. Add flakes and coconut oil to date mixture and knead together. Set aside 1/2 cup and press the rest into bottom of baking pan. Combine arrowroot with 2 tsp water; stir to dissolve. Puree strawberries and rhubarb; transfer to a saucepan, stir in honey and lemon zest and bring to a boil. Stir 2 minutes. Reduce heat to low, stir in arrowroot mixture and cook, stirring, 1 minute. Remove from heat and cool. Pour fruit over crust; sprinkle with reserved mixture. Bake 25 minutes; cool and refrigerate 2 hours. Cut into squares and serve.