Why You’ll Love This Recipe

I love this recipe because it brings all the joy of a pop tart without the processed ingredients. The crust has that perfect balance of crumbly and chewy, and the blackberry filling bursts with natural sweetness and flavor. The beautiful purple glaze not only looks stunning but also adds a lovely tang. I also love how simple it is to make with pantry staples, and it stores beautifully in the fridge for a quick snack or dessert.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Blackberry filling
6 oz blackberries
1 tablespoon lemon juice
2 tablespoons maple syrup
¼ teaspoon salt
1 tablespoon tapioca flour mixed with water

Cookie crust
2 cups almond flour
2 tablespoons coconut flour
¼ teaspoon salt
1 teaspoon vanilla
⅓ cup maple syrup
⅓ cup melted coconut oil

Frosting
5 blackberries
¼ cup coconut butter
2 tablespoons maple syrup
1 tablespoon lemon juice
1-2 tablespoons water
Pinch salt

Directions

I start by preheating the oven to 325°F and lining a 9-inch square baking pan with parchment paper.

To make the blackberry filling, I place the blackberries in a small saucepan and add the maple syrup, lemon juice, and salt. I cook it over medium-low heat for about 6 minutes, stirring regularly until the berries break down. Then I mix the tapioca flour with a little water to create a slurry and add it to the berries. I stir until the mixture thickens, about another minute, then remove it from the heat and let it cool for 10–15 minutes.

Next, I prepare the cookie crust. In a medium bowl, I combine the almond flour, coconut flour, salt, vanilla, maple syrup, and melted coconut oil. I stir everything together until it forms a soft dough. I press half of the mixture evenly into the bottom of the prepared pan, then spread the cooled blackberry filling over the top. For the remaining dough, I flatten small pieces in my hands and lay them over the filling, pressing the edges together to cover as much of the fruit as possible.

I bake the bars for about 35 minutes, until they’re golden brown around the edges. I remove the pan from the oven and let the bars cool completely before adding the frosting.

To make the frosting, I cook the blackberries in a small pan for 2–3 minutes until juicy, then strain them through a fine mesh strainer to collect the juice. I make sure the coconut butter is soft—sometimes I warm it in the microwave for 30 seconds—and then mix it with the blackberry juice, maple syrup, lemon juice, water, and a pinch of salt. I stir until smooth and creamy. Finally, I pour the frosting over the cooled bars and place the pan in the fridge to set.

Once chilled, I slice them into bars and keep them covered in the fridge.

Servings and Timing

This recipe makes 16 servings.
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Calories per serving: 262

Variations

I love experimenting with different fruit fillings. Blueberries, raspberries, or a mix of berries all work beautifully. I’ve also tried using strawberry-lime for a fun twist. For a chocolatey variation, I drizzle melted dark chocolate over the frosting once it’s set. Sometimes I add chopped nuts like pecans or walnuts into the crust for extra crunch. If I want them less sweet, I reduce the maple syrup slightly—the fruit flavor still shines through.

Storage/Reheating

I store these bars covered in the refrigerator for up to 10 days. They’re delicious straight from the fridge, but I sometimes let them sit at room temperature for 10–15 minutes to soften before serving. These bars also freeze well; I just separate them with parchment paper and store them in an airtight container for up to 2 months. When I’m ready to enjoy one, I let it thaw in the fridge overnight or at room temperature for about 30 minutes.

FAQs

Are these bars really Paleo?

Yes, all ingredients are Paleo-friendly—no grains, dairy, or refined sugars are used.

Can I use frozen blackberries?

Yes, I often use frozen blackberries. I just thaw and drain them before cooking the filling.

What can I substitute for tapioca flour?

Arrowroot flour works perfectly as a 1:1 substitute.

Can I use another sweetener instead of maple syrup?

Yes, I’ve tried honey and coconut nectar, and both work well with a slightly different flavor.

How do I make the frosting smoother?

If the frosting thickens too much, I add a little extra warm water and stir until it’s glossy and spreadable.

Can I use coconut oil in place of coconut butter for the frosting?

No, coconut butter gives it a thick, creamy texture that coconut oil can’t replicate.

How do I know when the bars are done baking?

The edges should be golden brown and slightly firm to the touch, while the center remains soft.

Can I double this recipe?

Yes, I double it easily and bake in a 9×13-inch pan for larger gatherings.

Are these bars good for breakfast?

Absolutely—I love enjoying one in the morning with coffee. They’re lightly sweet and filling.

How can I make them nut-free?

I replace almond flour with sunflower seed flour for a nut-free version that still tastes delicious.

Conclusion

These Paleo Blackberry Pop Tart Bars are a beautiful blend of nostalgia and wholesome indulgence. I love how the buttery almond crust melts in my mouth while the blackberry filling adds a burst of fruity sweetness. The berry frosting ties it all together with a gorgeous finish. Whether I’m making them for a weekend treat or a healthy snack during the week, they never fail to impress and satisfy every craving.