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Paleo Blueberry Crumb Bars made grain-free, refined sugar-free and dairy-free using almond flour, coconut oil and pure maple syrup. A lovely healthy dessert recipe for berry season.
If you made my No-Bake Paleo Lemon Bars, Paleo Chocolate Chip Cookie Bars, or my Vegan Strawberry Crumb Bars, you’re going to go crazy over the blueberry version.
…and if you haven’t made my dessert bar recipes yet, you’re in for a special treat!
Tangy, perfectly sweet, grain-free, and absolutely delicious, you’d never know these blueberry crumb bars are actually healthy enough to eat for breakfast. They are lower in sugar than your standard treat and are made with all star clean ingredients.
How about we bake a batch??
How to Make Blueberry Crumb Bars:
Begin by making the crust and topping. Preheat the oven to 350 degrees F and line a 8” x 8” cake pan with parchment paper.
Stir together all of the ingredients in a mixing bowl. Keep stirring until a thick, moist, crumbly dough forms.
Measure out ½ cup of the crust mixture and place it in a bowl to use as the topping. Add ⅓ cup of chopped walnuts (or pecans) to the bowl (if desired).
Press the rest of the crust mixture into the parchment-lined cake pan until you have an even layer of crust. Bake on the center rack of the preheated oven for 10 to 12 minutes, or until crust is golden brown and appears as though it has set up. Remove from the oven and allow crust to cool.
While the crust is baking and cooling, prepare the blueberry filling. Add all ingredients for the filling to a small saucepan, cover, and heat over medium. Bring mixture to a full boil. Stir, mash the blueberries, and cook until mixture is thick and gooey, about 5 to 8 minutes. Remove from heat and set aside or refrigerate until ready to use.
Once the crust has cooled, spread the blueberry mixture over the crust, followed by the topping. Note: I like to use my hands to squeeze the topping mixture together into larger clumps, but you can also just sprinkle it right on.
Bake 20 to 25 minutes, until crumb bars are golden-brown and bubbly. Remove from the oven and allow crumb bars to cool at least 30 minutes before slicing and serving.
Recipe Adaptations:
Replace the blueberries with raspberries, strawberries, or cherriesSubstitute hazelnut flour for the almond flour.Use arrowroot flour instead of tapioca flour.Swap out the walnuts in the topping for pecans, or omit the whole nuts altogether.Make these low-carb by using a sugar-free liquid sweetener to replace the pure maple syrup.
Enjoy these beautiful bars!
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make these Paleo Blueberry Crumb Bars, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
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Paleo Blueberry Crumb Bars
Yield: 12 barsPrep Time: 20 minutes Cook Time: 20 minutes Total Time: 40 minutes
Grain-free paleo crumb bars are a healthy, delicious fresh dessert
Ingredients
Blueberry Filling:
2 cups blueberries, fresh or frozen1 Tbsp pure maple syrup2 tsp tapioca flour1 pinch sea salt
Crust & Topping:
2 cups superfine almond flour3 Tbsp coconut oil3 Tbsp pure maple syrup1 pinch sea salt
Instructions
Preheat the oven to 350 degrees F and line a 8” x 8” cake pan with parchment paper. Stir together all of the ingredients for the crust and topping in a mixing bowl. Keep stirring until a thick, moist, crumbly dough forms. Measure out ½ cup of the crust mixture and place it in a bowl to use as the topping. Add ⅓ cup of chopped walnuts (or pecans) to the bowl (if desired). Press the rest of the crust mixture into the parchment-lined cake pan until you have an even layer of crust. Bake on the center rack of the preheated oven for 10 to 12 minutes, or until crust is golden brown and appears as though it has set up. Remove from the oven and allow crust to cool. While the crust is baking and cooling, prepare the blueberry filling. Add all ingredients for the filling to a small saucepan, cover, and heat over medium. Bring mixture to a full boil. Stir, mash the blueberries, and cook until mixture is thick and gooey, about 5 to 8 minutes. Remove from heat and set aside or refrigerate until ready to use. Once the crust has cooled, spread the blueberry mixture over the crust, followed by the topping. Note: I like to use my hands to squeeze the topping mixture together into larger clumps, but you can also just sprinkle it right on. Bake 20 to 25 minutes, until crumb bars are golden-brown and bubbly. Remove from the oven and allow crumb bars to cool at least 30 minutes before slicing and serving.
Nutrition Information
Yield 12Serving Size 1 of 12
Amount Per ServingCalories 151Total Fat 11.4gUnsaturated Fat 0gCarbohydrates 11.5gFiber 2gSugar 7gProtein 3g
