Paleo Cherry Bars

Cherries are one of my favorite fruits and I absolutely love incorporating them into desserts! These cherry bars are bursting with the sweetest flavors. An almond flour shortbread crust is topped with a juicy cherry filling and then finished off with a crispy topping. These bars have all the flavors of a traditional cherry pie but they’re made into much more convenient bars. They’re fun for the summer but they can also be made with frozen cherries for a year round treat!

Author: Organically Addison

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Servings: 9 bars

Calories: 220 kcal per serving

Ingredients

1 ½ cups - almond flour
¾ cup - tapioca flour
4 tablespoons - coconut sugar
½ cup - grass fed butter or ghee
2 - eggs
2 tablespoons - almond milk
1 tsp - vanilla
2 cups - cherries
2 tablespoons - coconut sugar
2 teaspoons - lemon juice
1 tbsp - tapioca flour
½ tsp - vanilla

Instructions

Preheat oven to 350 degrees Fahrenheit and line an 8×8 baking pan with parchment paper.
Make the crust first. Mix together flours and eggs. Chop butter or ghee into small pieces and mix to combine. Add remaining ingredients and mix with KitchenAid, pastry cutter or fork until dough is uniformly mixed.
If dough is too sticky, refrigerate for about 20-30 minutes.
Spread 2/3 of the dough into the bottom of the baking dish. Bake for 13-14 minutes, until just golden on the top.
Meanwhile, make cherry filling. Add all ingredients to a saucepan over low/medium heat. Stir continuously until thickened, about 3-4 minutes.
Once bottom crust is done, pour cherry filling on top. Sprinkle the remaining crust dough on top into an even layer.
Bake for 32-33 minutes, until top is golden and cherry filling is bubbling.
Allow to cool completely before slicing into. I highly recommend refrigerating these bars for a couple hours before cutting into.

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