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1
Lightly grease an 8x8 inch baking dish, or line with parchment paper. Alternatively, line with foil, but still add a bit of non-stick spray or vegan butter to ease serving.
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2
For the crust, add softened butter and sugar to a mixing bowl and beat until light and fluffy in texture - 1 minute
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3
Add flour and salt with mixer on low and mix until combined - it should be crumbly.
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4
Add almond milk and mix once more - it should form a cohesive dough. If not, add a bit (1-2 tsp) more almond milk.
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5
Transfer dough to prepared 8x8 inch baking dish and dust the surface with flour. Use your hands to press the dough into the dish until flat and uniform.
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6
Chill in the freezer for 15 minutes, then preheat oven to 350 degrees F.
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7
Bake crust for 20-25 minutes, or until golden brown on edges and light golden brown in the center - you want it fairly well done. Let cool, but leave the oven on.
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8
In the meantime, prepare filling. Add all filling ingredients except almonds to a small saucepan over medium heat. Cook stirring/mashing the berried, for about 6-8 minutes or until the filling is bubbly and resembles pourable blueberry jam.
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9
Remove from heat and pour over the baked crust. Top with slivered almonds and bake for another 24-28 minutes, or until filling is bubbly along the edges and almonds are slightly golden brown.
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10
Let cool completely - about 2-3 hours before serving.
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11
Before serving, prepare glaze by adding organic powdered sugar to a mixing bowl. Slowly whisk as you add in almond milk 1 tbsp at a time until a semi-thick, pourable glaze is formed.
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12
Once bars are cooled, drizzle with glaze, loosen the edges with a knife and slice into 9 even bars. Serve with a spatula. The first bar can be a bit tricky to get out, so be gentle.
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13
Leftovers keep covered in the refrigerator for 3-4 days, though best when enjoyed within the first 24 hours.
