Blueberry-Acai Fruit & Nut Bars

Ingredients for Blueberry-Acai Jam (layer 1):

• 1 cup frozen or fresh blueberries
• 1 packet frozen unsweetened Acai
• 2 pitted Medjool dates
• 1 tbsp chia seeds

Ingredients for Nut Butter layer (layer 2):

• 1 1/2 cup pecans
• 1/2 cup slices almonds
• 3 pitted medjool dates
• 1 tsp pink salt
• 1/4 cup unsweetened shredded coconut
• 2 tsp vanilla extract or vanilla flavoring (I used Simply Organic Madagascar Vanilla Non-Alcoholic Flavoring- I recommend this if you can find it)

Ingredients for Blueberry-Acai Oat layer (layer 3):

• 1 cup freeze-dried blueberries
• 1/2 packet frozen unsweetened Acai
• 105 grams or 2.5 cups gluten free instant oats (3 packets if using pre-packed)
• 4 pitted medjool dates
• 2 tbsp unsweetened shredded coconut
• 1/4 cup melted coconut oil

Directions 

1. Preheat oven to 300 degrees F.
2. Begin layer 1
   1. Add Jam ingredients to high speed blender
   2. Blend until ingredients are thoroughly mixed
   3. Transfer blended ingredients to a pan and cook on low heat
   4. Mix with a wooden spoon and cook for about 5-7 minutes
   5. Allow to cool and become jelly-like (See top right photo above)
   6. Set aside
3. Begin layer 2
   1. Add pecans and almonds to a high speed blender or food processor
   2. If your blender has a nut butter setting, like the Vitamix, turn this function on
   3. If not, keep blending until the nuts turn from a powder to a thick and creamier consistency
   4. This can take up to 10 minutes
   5. Add in remaining layer 2 ingredients until thick and sticky (See bottom left photo above)
4. Begin layer 3
   1. Add all layer 3 ingredients into a high speed blender except the coconut oil & blend until ingredients are thoroughly mixed
   2. Slowly add in coconut oil to allow ingredients to come together as one
   3. Stop blending when texture is similar to bottom right photo above
5. Grease a baking pan- I used a cup pyrex which measures 8.75" L x 6.75" W x 3.375" H, and this recipe yielded 12 square bars
6. Pour layer 3 into the baking pan and use your hands to pack the base down evenly
7. Pour layer 2 on top of bottom layer, and again pack down evenly
8. Optional, sprinkle some shredded coconut on top
9. Spread the jam (layer 1) on top evenly 
10. Bake in the oven for 10 minutes at 300 degrees F
11. Remove from the oven and let cool
12. Refrigerate for about a half hour- 1 hour before serving
13. Once cool, cut the bars into 12 pieces (4 rows by 3 rows)

*These can be stored in a sealed container at room temperature for a few days