I have a problem. I love food. But sometimes, I am an incredibly lazy cook. Also, as soon as I start to bake, I want to eat whatever it is I’m baking instantly. My patience is that of a small four-year old on Christmas morning. (I also want to meet the person who has enough patience to let brownies cook and not sample the batters beforehand.) I’m all about instant gratification. This is like that same conundrum where I go to work out, but I want to park in the front row of the gym. #collegegirlproblems.

On a separate topic (I promise this will all make sense eventually), with summer approaching, I’m beyond happy to see all sorts of berries. In California, you know it’s summertime when you start to see trucks parked off the side of the road selling strawberries everywhere. And I’m a huge fan of berries. My mom often calls me a forest creature due to my propensity to always be eating nuts and berries.

And…now that I have told you about two seemingly unrelated topics, let’s combine them to make some killer no-bake berry bars. Super quick and easy, sugar free and gluten free (are you in shock and awe yet?). Feel free to sub any berry for your liking!

Kelsey Krasnigor needs to get off the couch, but really wishes someone would bring her some cake instead. She strongly believes cake is a food group.

**Recipe**

No Bake Fruit Bars
Inspired by PaleOMG
Makes one 8×12 casserole dish

Ingredients
2 cups almond flour
1/4 cup coconut oil (or butter)
6 pitted dates
1 tablespoon cinnamon
1 pinch salt

1 package blueberries
1 package blackberries
1 package raspberries
1/4 cup maple syrup
1/4 cup coconut milk concentrate
3-4 tablespoons orange juice
1 pinch salt
1/4 teaspoon cinnamon

Melt your coconut oil or butter in a sauce pan. In a food processor, grind up the dates. Combine the dates, melted oil/butter and dates. Add the salt and cinnamon. If mixture is too dry, add butter or oil; if it’s too loose, add more almond flour to tighten it up. Put crust mix into pan and press it down.

In a pan, place the berries and orange juice. Once the berries start to break down and release some of their colors, add the maple syrup. Continue to stir and make sure nothing is stuck to the bottom of the pan. Once this mixture looks runny and jam-like, add your coconut concentrate and stir. Add in the cinnamon and salt.

Once everything is mixed together and you have your desired consistency (you can make this more jam-like or more runny depending on personal preference) pour over the crust.

Pop mixture in the fridge for about an hour or until set. Then slice up and enjoy!