Blueberry Pie Almond Bars

Wow. Just WOW.

These blueberry pie bars are magical for breakfast, tea-time, or a decadent desert. This recipe is gluten free, dairy free, vegan, and low glycemic.

Inspiration from RealFoodWithJessica.com - she is amazing!

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Ingredients

Crust

  • 2 cups almond flour

  • 1/4 cup coconut flour

  • 1/2 tsp salt

  • 1 tablespoon vanilla extract

  • 1/3 cup coconut sugar or monk fruit

  • 1/3 cup melted coconut oil

Filling

  • 2 1/2 cups organic blueberries

  • 1 tablespoon coconut sugar or monk fruit

  • 1/4 teaspoon salt

  • Splash of water

Topping

  • 1/4 shortbread mixture

  • 1/4 cup chopped pecans/almonds/coconut or nut butter


Directions

  1. Preheat oven to 350F and prepare a square pan with parchment paper

  2. Combine almond flour, coconut flour, salt, vanilla, coconut sugar and coconut oil. Stir together until evenly mixed.

  3. Add 3/4 of the mixture to the pan. Press until level. Bake for 10-12 minutes

  4. Prepare the filling. Combine blueberries, coconut sugar, salt and splash of water in a sauce pan. Cook over low-medium heat, covered, pressing the blueberries and stirring often. Cook for 7-9 minutes or until the mixture becomes thick and the berries are broken down. Place in a small bowl until ready to use.

  5. Let the base cool for 5 minutes and add chopped pecans, almonds, coconut, or nut butter to the remaining dough mixture

  6. Spread the blueberry sauce on the base and add dough/nut mixture evenly across the top.

  7. Bake for 20 minutes

  8. Let cool and place in the refrigerator until ready to enjoy

Ashley de Luna