These Paleo Blueberry Crumb Bars are packed with a delicious refined sugar free blueberry filling with a shortbread crust. They also have a pecan coconut topping. Grain free, dairy free, gluten free! 

*Thank you to Sprouts for sponsoring this post!

Crumb Bar made of Blueberry in a white plate with fork

If you’re searching for a yummy dessert to make this Mother’s Day, look no further! These Paleo Blueberry Crumb Bars are easy to make, and so addicting. Perfectly acceptable to eat for breakfast, too!

What You Need to Make These Paleo Blueberry Crumb Bars

You only need a few ingredients to make these, and they can all be found at Sprouts!

  •  1 egg

  •  coconut oil, melted and cooled to room temp

  • maple syrup

  • coconut sugar

  • cashew butter or smooth almond butter

  • vanilla extract

  • almond flour

  • baking soda

  • blueberries

  • coconut sugar

  • arrowroot powder

  • lemon juice

  • chia seeds

  • raw unsalted pecans, chopped

  • shredded coconut (sweetened or unsweetened)

top view of slices of Blueberry Crumbs

How to Make These Paleo Blueberry Crumb Bars

  1.  Preheat your oven to 350. Line a 9×9 baking pan with parchment paper for easy removal.
  2.  Combine the 1 egg, cup melted coconut oil, 2 tbsp maple syrup, 2 tbsp coconut sugar, ¼ cup cashew (or almond) butter, and 1 tsp vanilla in a large bowl. Whisk well. Add in the 3 cups almond flour and ½ tsp baking soda and stir to combine. 
  3. Add of the dough mixture to the baking pan and press down to form the bottom layer of crust. Bake this layer for 10 minutes.
  4. In a separate bowl, combine the 2.5 cups blueberries, ½ cup coconut sugar, 1 tbsp arrowroot powder, 1 tbsp lemon juice, and 1.5 tbsp chia seeds and stir to combine. 
  5. Remove the crust from the oven and add the blueberry mixture on top. Use a spatula to even it out.  
  6. Use your fingers to add the remaining dough on top of the blueberries  in tsp-sized drops. 
  7. Sprinkle the pecans and coconut on top of the chunks of dough. 
  8. Bake for 25-30 minutes. 
  9. Let the bars cool completely before lifting the parchment paper out and slicing. Enjoy!

Blueberry Bars and blueberries on a table

If you try these Blueberry Bars, be sure to tag me on Instagram so I can see your creations!

Looking for some other Paleo desserts to make this summer? Check these out!

Paleo Vegan Strawberry Cheesecake Bars

Paleo Vegan Key Lime Pie Bars

Thin Mint Brownies

Paleo Vegan Berry Crisp

Happy baking!

paleo, gluten-free, and dairy free blueberry crumb bars

Paleo Blueberry Crumb Bars

These Paleo Blueberry Crumb Bars are packed with a delicious refined sugar free blueberry filling with a shortbread crust. They also have a pecan coconut topping. Grain free, dairy free, gluten free! 
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Ingredients

  • 1 egg, room temp
  • 1/3 cup coconut oil, melted and cooled to room temp
  • 2 tbsp maple syrup
  • 2 tbsp coconut sugar
  • 1/4 cup cashew butter , or smooth almond butter
  • 1 tsp vanilla extract
  • 3 cups almond flour
  • 1/2 tsp baking soda
  • 2.5 cups blueberries, fresh
  • 1/2 cup coconut sugar
  • 1 tbsp arrowroot powder
  • 1 tbsp lemon juice
  • 1.5 tbsp chia seeds
  • 2 tbsp raw, unsalted pecans, chopped
  • 2 tbsp shredded coconut, sweetened or unsweetened, up to you!

Instructions
 

  • Preheat your oven to 350. Line a 9x9 baking pan with parchment paper for easy removal.
  • Combine the egg, melted coconut oil, maple syrup, 2 tbsp coconut sugar, cashew butter (or almond butter), and vanilla in a large bowl. Whisk well.
  • Add in the 3 cups of almond flour and baking soda. Stir to combine.
  • Add 2/3 of the dough mixture to the baking pan and press down using your fingers to form the bottom layer of crust. Bake this layer for 10 minutes.
  • While that is baking, make the filling. Combine the blueberries, 1/2 cup coconut sugar, arrowroot powder, lemon juice, and chia seeds in a bowl and stir to combine.
  • Remove the crust from the oven and add the blueberry mixture on top, using a spatula to spread it out evenly.
  • Use your fingers to add the remaining dough on top of the blueberries in tsp-sized drops.
  • Sprinkle the pecans and coconut on top of the chunks of dough.
  • Bake for an additional 25-30 minutes or until the top is golden / slightly browned.
  • Let the bars cool completely before lifting the parchment paper out of the pan and slicing. Enjoy! These are delicious with a scoop of dairy free ice cream! 🙂

Nutrition

Calories: 441kcal, Carbohydrates: 32g, Protein: 11g, Fat: 33g, Saturated Fat: 10g, Trans Fat: 1g, Cholesterol: 18mg, Sodium: 97mg, Potassium: 113mg, Fiber: 6g, Sugar: 17g, Vitamin A: 51IU, Vitamin C: 5mg, Calcium: 106mg, Iron: 2mg