Paleo Blackberry Bars

In the midst of summer season, markets are bursting with contemporary produce, better of all – colourful blackberries! These bars are grain-free (because of a tasty substitution of coconut flour and almonds!) and so they’re brimming with blackberries, that are loaded with antioxidants and nutritional vitamins. Put together these scrumptious, fruity bars every weekend for a wholesome weekday breakfast on-the-go!

INGREDIENTS

Crust

1/4 cup honey

1/2 cup coconut oil at room temperature

Pinch of salt

1 cup coconut flour

Blackberry Filling

12 ounces blackberries

2 tablespoons honey

2 teaspoons lemon juice

Crumble Topping

½ cup almonds, processed right into a meal
2 tablespoons shredded coconut

INSTRUCTIONS

1. Preheat oven to 350° F and grease an 8 x 8 inch pan with coconut oil.
2. In a big bowl, beat collectively honey, coconut oil, and pinch of salt till well-combined.
3. Add the coconut flour and blend till dough varieties.
4. Press the dough into the ready pan and bake till golden brown, about eight minutes. Take away from the oven and let cool for half-hour.
5. Cut back the oven to 325° F.
6. Place the blackberry filling elements right into a meals processor or blender and pulse till the filling is barely chunky, about 20 seconds.
7. Pour the filling over the baked crust and use a spatula to unfold evenly.
8. Combine collectively the almond meal and shredded coconut in a small bowl and sprinkle evenly on high of the filling.
9. Bake the bars for an additional quarter-hour, till topping is barely brown and filling is about. Let cool utterly then cowl and refrigerate for at the least six hours. (This is essential! If you don’t let the bars cool, the crust will likely be too tender and they’ll crumble.)

*Baker’s tip: Use a 9 x 9 inch pan for a thinner crust.