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!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings bars

Calories 441kcal

Author Mary Smith

Ingredients

1 egg room temp
⅓ cup coconut oil melted and cooled to room temp
2 tbsp maple syrup
2 tbsp coconut sugar
¼ cup cashew butter or smooth almond butter
1 tsp vanilla extract
3 cups almond flour
½ tsp baking soda
2.5 cups blueberries fresh
½ 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! :)

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