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Paleo Blackberry Pop Tart Bars

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Soft, fruity, and wholesome Paleo Blackberry Pop Tart Bars made with an almond-coconut crust, sweet-tart blackberry filling, and a creamy coconut butter frosting. A nostalgic, grain-free, dairy-free, and refined sugar-free treat perfect for any time of day.

Ingredients

Blackberry Filling:

6 oz blackberries

1 tbsp lemon juice

2 tbsp maple syrup

1/4 tsp salt

1 tbsp tapioca flour mixed with water

Cookie Crust:

2 cups almond flour

2 tbsp coconut flour

1/4 tsp salt

1 tsp vanilla extract

1/3 cup maple syrup

1/3 cup melted coconut oil

Frosting:

5 blackberries

1/4 cup coconut butter

2 tbsp maple syrup

1 tbsp lemon juice

1–2 tbsp water

Pinch of salt

Instructions

  1. Preheat the oven to 325°F (160°C) and line a 9-inch square baking pan with parchment paper.
  2. Make the blackberry filling: In a small saucepan, combine blackberries, lemon juice, maple syrup, and salt. Cook over medium-low heat for about 6 minutes, stirring until the berries break down.
  3. Stir in the tapioca slurry (tapioca flour mixed with water) and cook for 1 more minute until thickened. Remove from heat and let cool for 10–15 minutes.
  4. Prepare the crust: In a bowl, mix almond flour, coconut flour, salt, vanilla, maple syrup, and melted coconut oil until a soft dough forms.
  5. Press half of the dough evenly into the bottom of the prepared pan. Spread the cooled blackberry filling over the crust.
  6. Flatten small pieces of the remaining dough and arrange them on top of the filling, pressing gently to cover most of the surface.
  7. Bake for 35 minutes, or until golden around the edges. Remove and cool completely before frosting.
  8. Make the frosting: In a small pan, cook the blackberries for 2–3 minutes until juicy. Strain through a fine mesh sieve to collect the juice.
  9. In a bowl, combine softened coconut butter, blackberry juice, maple syrup, lemon juice, water, and a pinch of salt. Stir until smooth and creamy.
  10. Pour the frosting over the cooled bars, spread evenly, and refrigerate until set. Slice into bars and store chilled.

Notes

Frozen blackberries can be used; thaw and drain before cooking.

Arrowroot flour can replace tapioca flour 1:1.

For a nut-free version, use sunflower seed flour instead of almond flour.

Adjust sweetness by reducing maple syrup if preferred.

Try different fillings such as blueberry, raspberry, or strawberry-lime.

Drizzle with melted dark chocolate once the frosting sets for a decadent twist.

Store in the fridge up to 10 days or freeze up to 2 months.

Nutrition

Find it online: https://chocolatecoveredamy.com/paleo-blackberry-pop-tart-bars/