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Paleo 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! 
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 9 bars
Calories 441kcal
Author Mary Smith



  • 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! :)


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