These Paleo Blackberry Pop Tart Bars have a shortbread cookie filled with a fresh blackberry filling and topped with a glaze. They are vegan, gluten free and naturally sweetened.
Shortbread Cookie
This shortbread recipe is my tried and true go-to that is melt in your mouth good and sweetened just right. Half is pressed into the pan, then the blackberries go on top, and the remaining shortbread goes on top of that. Don’t worry if it’s not perfect, it will be frosted so little cracks are okay. I love how easy this shortbread is to whip up and I think you will too.
Blackberry Filling
This filling is a little different than my strawberry pop tarts because it uses fresh berries that are cooked down into a sauce. You could use a blackberry jam if you'd like, but the end result will probably look different. The fresh blackberries are so good and just sweetened a little, making this a not too sweet dessert. Making the blackberry filling first is important to let it cool a little before layering.
Paleo Frosting
The base of the frosting is what I use for most of my desserts, a mix of coconut butter (or manna), maple syrup and a little water to thin it out. I wanted the pretty blackberry color so I cooked down a few berries, strained them and added that mixture to the coconut butter, giving them a pretty pink color. A little lemon juice is added too which is optional, but adds a nice little tartness. The frosting is sweet and just makes the best topping.
These are best stored covered in the fridge. I haven't tried warming them up- like a pop tart so let me know if you do try that! They are definitely softer and more moist than a traditional pop tart which isn't a bad thing.
You will love these paleo blackberry pop tart bars because they are sweet, simple to make, and so delicious. A fresh berry treat for either breakfast or dessert. Grab some fresh berries and make these fun bars! Here are some more pop tart bars to try:
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Paleo Blackberry Pop Tart Bars
Ingredients
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
Instructions
- Preheat oven to 325° and line a 9 inch square pan with parchment paper. Set aside.
- Make the blackberry filling. Place the blackberries in a small sauce pan and add the maple syrup, lemon juice, and salt. Cook over medium/low heat, stirring regularly until berries have broken down, about 6 minutes. Mix the tapioca flour with a tablespoon of water to make a slurry and add it to the blackerries, stir until thickened, about another minute. Remove from the heat and let cool 10-15 minutes.
- Make the shortbread cookie. In a medium bowl, combine almond flour, coconut flour, salt, vanilla, maple syrup, and coconut oil. Stir together until it is well mixed and everything is incorporated evenly. Press ½ of the mixture into the bottom of the pan, top with the blackberry mixture and then top with the remaining shortbread. The best way to do this is take small pieces and press flat and then lay on top, pressing the edge of each piece together as best as possible. Bake for 35 minutes, until golden brown around the edges.
- Make the frosting. Place the blackberries in a small pan and cook over medium heat for 2-3 minutes, until cooked down and juicy. Strain through a fine mesh strainer and add the juice to a small bowl. Make sure the coconut butter is soft. You may need to microwave it for 30 seconds and stir first. Add that to the blackberry juice and add the maple syrup, lemon juice, water and salt. Stir until smooth. Pour it over the bars and place in the fridge to set.
- Store covered in the fridge for up to 10 days.
Nutrition Information
Dana says
Can i use honey as substitute for the maple syrup?
I have honey I need to burn through.
Jessica DeMay says
Yes- that will work!
Charity Slayton says
Can I sub tigernut flour for almond flour to stay AIP compliant?
Jessica DeMay says
Yeah- that should work
lindsey says
Hi Jessica,
Would these freeze well? Thank you!
Jessica DeMay says
Yes, they freeze great! I layer them with wax paper so they don't freeze together.
Donna M says
These look delicious! Would you recommend making any adjustments to the filling recipe if you substituted blueberries/raspberries?
Jessica DeMay says
Thanks Donna! It would just be a 1:1 sub with no changes. 🙂
Stacy says
What can you use in substitute of coconut butter I have everything but that
Jessica DeMay says
There's not a great substitute. You can make your own by blending unsweetened coconut in a blender until smooth. Another option is glazing with powdered sugar/water and that works great too. I hope you try them!
Linsey M. says
I can’t do almond flour. What can I sub for that and what amount?
Jessica DeMay says
Hi Linsey- you can try a gluten free all purpose flour 1:1
Chelsea says
So delicious and satisfies your sweet tooth in a healthy way. Shared with multiple friends and everyone loved them! Kid approved as well
Jessica DeMay says
Thanks, Chelsea!