Mary berry Paleo Berry Crumble Bars
Proof that paleo doesn’t have to taste paleo: these Paleo Berry Crumble Bars. REALLY!
If paleo can taste this good, maybe I need to reconsider.
While I’m certainly not a paleo hater – the paleo eating style and lifestyle has worked wonders for many friends of mine in making them feel their best – I’ve also tried quite a few paleo “treats” that were hailed as Incredible! Amazing! You don’t miss flour and sugar at all! And have to respectfully vehemently disagree with all of those reviews. We all know I can’t live life without a sweet treat or two here or there, and all the paleo substitutions would just never cut it for me.
Remember that time I tried to make coconut flour pancakes? No… just… No.
BUT recently my paleo sweets skepticism was put to shame with one bite of these Paleo Berry Crumble Bars. You guys, I am here to go on the record saying: Paleo desserts can be insanely delicious AND fool just about everyone.
And it’s all thanks to maybe my new most favorite “flour” on the market: Pamela’s Products Nut Flour Blend. When I first came across this nut flour blend, I was over the moon excited about it before I even opened the bag. I have a slight serious obsession with almond meal/flour, so when I saw a flour that included all of my favorite nuts in ONE, I knew it was going to be love.
And LOVE it was. This blend is made from almonds, walnuts, pecans and coconut, and is packed with rich flavor. PERFECT for being oh-so-sneaky in making a paleo dessert. It’s also PACKED with protein and healthy fats, making this mama-to-be VERY happy.
I mean, a healthy snack that tastes like candy but is 100% clean, delivers essential nutrition to my growing baby boy, AND is so delicious that Anthony was cross-his-heart-and-hope-to-die CERTAIN that I was lying to him when I told him it was paleo?
ALSO – can we also take a moment of silence in honor of berry season? Aka the best time of the whole year.
HEAVEN ON EARTH, PEOPLE. I can’t get enough of any and all berries, especially this year for some reason. I actually ran an experiment a few weeks ago when I was visiting my parent’s lake house to see if it is physically possible to get sick from eating too many raspberries. Turns out, it is (womp womp) but even that hasn’t halted my consumption.
Feel free to use whatever berries are your favorite when making this recipe – this recipe doesn’t discriminate in the least. Obviously I had to go big or go home, so I used a blend of raspberries, blueberries, blackberries, and strawberries, but mix it up in any way that sounds good to you! Frozen or fresh also work equally well, which is going to come in VERY handy when I’m in serious berry withdrawal come cold, snowy December.
The most important note about this recipe: don’t let the recipe list intimidate you! I looks long, but it’s just broken down into sections to make it easier on you. Most of the layers contain at least a few of the same ingredients, so I promise this is a lot less intense than it looks.
In fact, it’s a cinch. It’s about 10x easier to whip up than a batch of cookies, is at least 10x better for you AND might even taste better.
Am I a broken record yet? SERIOUSLY I can’t stress how mind-blowingly good these are and NOT just “good considering that they’re healthy.” They’re GOOD good. Like, hold the chocolate chip cookies I’d rather have this delicious paleo dessert when I’m not even eating paleo” good.
Paleo skeptics: I quadruple dog dare you to make these paleo berry crumble bars and (a) not down the whole pan in less than 24 hours and (b) become a believer yourself.
Truly love at first bite.
Paleo Berry Crumble Bars
- CRUST:
- 2 cups Pamela’s Products Nut Flour Blend
- ½ cup unsweetened shredded coconut
- 1 ½ Tablespoons real maple syrup
- 2 Tablespoons coconut oil, melted
- 1 teaspoon gluten-free pure vanilla extract
- ¼ teaspoon pure almond extract
- ¼ teaspoon salt
- BERRY FILLING:
- ⅔ cup real maple syrup
- 3 cups mixed berries, fresh or frozen
- 1 teaspoon gluten-free pure vanilla extract
- ¼ teaspoon cinnamon
- CRUMBLE TOPPING
- 1 cup walnuts, roughly chopped
- 1 Tablespoon Pamela’s Products Nut Flour Blend
- ½ cup unsweetened shredded coconut
- 1 Tablespoon coconut oil, solid
- 2 Tablespoons real maple syrup
- ¼ teaspoon gluten-free pure vanilla extract
- ¼ teaspoon pure almond extract
- ¼ teaspoon salt
- Preheat oven to 350 degrees F. Line an 8×8 pan with parchment paper and set aside.
- In a large bowl, combine all of the crust ingredients, stirring until evenly combined. Press the crust dough into the bottom of the pan firmly and evenly.
- Bake the crust for 12-15 minutes, or until just slightly starting to turn golden brown. After this, Remove from the oven and set aside.
- In a medium sauce pan, heat the maple syrup over medium heat, bringing it to a light boil while stirring constantly. Allow the maple syrup to bubble for 5 minutes, then add the mixed berries, cinnamon, and vanilla extract. Stirring constantly, allow the berry mixture to bubble and cook until thickened, about 10-15 minutes. Remove from the heat and set aside, allowing the filling to cool slightly.
- In another large bowl, prepare the crumble topping by combining the roughly chopped walnuts, nut flour blend, shredded coconut, maple syrup, vanilla extract, almond extract, and salt. Drop the coconut oil into the mixture in pea-sized chunks, quickly working everything together with your hands. Place the crumble topping in the refrigerator for at least 5 minutes to allow the coconut oil to solidify again.
- Pour the cooled berry mixture over the crust, spreading it out evenly over the crust and all the way to the edges of the pan. Top the berry filling with the crumble topping, making sure it gets evenly dispersed.
- Bake at 350 for 15-20 minutes, or until the crumble topping begins to turn a light golden brown. Remove the bars for the oven and allow them to cool for at least 30 minutes.
- Slice into bars, and enjoy!
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