Paleo Blackberry Pop Tart Bars Recipe

I am thrilled to share my new paleo dessert featuring a rich almond and coconut flour base paired with a sumptuous blackberry filling enhanced by maple syrup and a hint of lemon juice. The delightful top crust adds a subtle crunch and brings this refreshing treat to life.

I’ve been experimenting in the kitchen and finally came up with these Paleo Blackberry Pop Tart Bars that are just irresistible. I love how the base crust comes together with 1 1/2 cups almond flour and 1/2 cup coconut flour, mixed with a bit of melted coconut oil, eggs, and maple syrup.

That dash of baking soda and salt really helps everything blend perfectly. The filling is the real star here, with 2 cups of fresh blackberries mingling with maple syrup, arrowroot powder, lemon juice, and vanilla extract along with a pinch of salt to kick things up a notch.

On top, I add a simple crust made with almond and coconut flour, an egg, more coconut oil, and a little maple syrup to tie it all together. It makes me think of those cool, innovative treats you see in healthy sweets recipes, offering a little twist on a comfort dessert while keeping it fresh and intriguing.

Why I Like this Recipe

I like this recipe because it makes such a cool, paleo-friendly treat that also feels like a real dessert. First, I love that its ingredients are all natural and gluten free so I feel better about what im eating. Second, the mix of almond and coconut flours along with the maple syrup gives it a unique, sweet flavor that is satisfying without being overly sugary. Third, the blackberry filling, with its fresh blackberries and a tangy hint of lemon, makes my tastebuds really happy every time i take a bite. Fourth, the process is simple and fun and i enjoy the laid-back feel of baking something that turns out tasty even if it isnt picture perfect.

Ingredients

• Almond Flour: A nutrient rich ingredient that has good protein, fiber and low carbs for a healthy boost.
• Coconut Flour: Gluten free and high in fiber, it helps digestion and makes the texture more tender.
• Coconut Oil: Offers healthy fats while giving a rich, natural flavor and moist texture in every bite.
• Maple Syrup: A natural sweetener that enhances the flavor without refined sugar and adds a slight caramel taste.
• Fresh Blackberries: Packed with antioxidants and vitamins, they deliver a tangy burst that pairs well with natural sweetness.
• Arrowroot Powder: Acts as a natural thickening agent, giving structure without gluten or extra additives.
• Eggs: Bind all the ingredients together while adding protein and richness in texture.

Ingredient Quantities

• Base Crust:
  • 1 1/2 cups almond flour
  • 1/2 cup coconut flour
  • 1/4 cup coconut oil, melted
  • 2 large eggs
  • 1/4 cup maple syrup
  • 1/4 tsp baking soda
  • 1/4 tsp salt
• Blackberry Filling:
  • 2 cups fresh blackberries
  • 1/3 cup maple syrup
  • 2 tbsp arrowroot powder
  • 1 tbsp lemon juice
  • 1/2 tsp vanilla extract
  • A pinch of salt

• Top Crust:
  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 1 large egg
  • 2 tbsp coconut oil, melted
  • 2 tbsp maple syrup

How to Make this

1. Preheat your oven to 350°F and line an 8×8 inch pan with parchment paper.

2. In a bowl, mix 1 1/2 cups almond flour, 1/2 cup coconut flour, 1/4 cup melted coconut oil, 2 large eggs, 1/4 cup maple syrup, 1/4 tsp baking soda, and 1/4 tsp salt till everything is combined.

3. Press the base mixture evenly into the lined pan and pop it in the oven for about 8-10 minutes until it starts to set.

4. While the base is baking, make the blackberry filling by combining 2 cups fresh blackberries, 1/3 cup maple syrup, 2 tbsp arrowroot powder, 1 tbsp lemon juice, 1/2 tsp vanilla extract, and a pinch of salt in a small pot.

5. Cook the blackberry mix over medium heat for about 5-7 minutes, stirring it a few times until the sauce thickens a bit.

6. Remove the pan from the oven and spoon the blackberry filling evenly over the baked base.

7. In another bowl, stir together 1/2 cup almond flour, 1/4 cup coconut flour, 1 large egg, 2 tbsp melted coconut oil, and 2 tbsp maple syrup until a smooth dough forms.

8. Drop dollops of the top crust dough over the filling and gently use your spatula or fingers to spread it out evenly.

9. Return the pan to the oven and bake everything for another 12-15 minutes until the top looks light golden.

10. Take the pan out of the oven and let the bars cool completely before slicing into your Paleo Blackberry Pop Tart Bars. Enjoy your treat!

Equipment Needed

1. Oven with temperature settings
2. 8×8 inch baking pan and parchment paper
3. Two mixing bowls (one for the base and one for the top crust)
4. Small pot
5. Measuring cups and spoons
6. Spatula (for stirring and spreading)
7. Whisk or fork (optional, for mixing ingredients)

FAQ

Paleo Blackberry Pop Tart Bars Recipe Substitutions and Variations

• Almond Flour: You can swap almond flour with cashew flour if you’re lookin for a different nutty flavor, but keep in mind it might change the texture a bit.
• Coconut Flour: If you dont have coconut flour, try using tapioca flour. Just note that you might need to adjust the liquid since coconut flour absorbs a lot.
• Coconut Oil: If coconut oil is not available, avocado oil can be a good choice as it gives a similar consistency when melted.
• Arrowroot Powder: Cornstarch is a decent alternative to arrowroot powder for thickening the blackberry filling, though you may need a bit less since it’s a stronger thickener.

Pro Tips

1. Try not to overmix the crust doughs cause overworking the almond and coconut flours can make the bars turn out kinda tough instead of crumbly and soft.
2. When you cook the blackberry filling, keep an eye on it and stir a few times so it doesnt burn or end up too runny; sometimes it can thicken quicker than you think so be ready to take it off the heat.
3. Let the bars cool completely after baking before you cut them into pieces cause if you cut them too soon, they might crumble and not hold together well.
4. If your top crust looks a bit lumpy when you dollop it on, use your spatula (or even your fingers) to smooth it out gently so it bakes evenly.