These cherry pie bars are a yummy handheld form of a cherry pie! They're paleo, vegan, gluten-free, dairy-free, and refined sugar free. These are one of my most popular recipes, and for good reason, they're delish!
Ingredients
Here are the ingredients you'll need:
- cherries
- coconut flour
- almond flour
- maple syrup
- vanilla extract
- almond extract
- coconut oil
- tapioca flour
See recipe card for quantities.
Storage
Store in the fridge for up to 5 days before moving to the freezer.
Vegan & Paleo Cherry Pie Bars
These cherry pie bars are vegan, paleo, gluten-free, dairy-free, refined sugar free, and so so delicious!
Ingredients
For the shortbread base/crumble:
- 2 tablespoon coconut flour
- 2 cup almond flour
- ¼ cup maple syrup
- pinch of salt
- splash of vanilla extract
- ⅓ cup coconut oil melted
For the cherry pie filling:
- 2 cup fresh or frozen cherries if using frozen, thaw and drain extra liquid
- 1 tablespoon maple syrup
- ½ teaspoon almond extract
- pinch of salt
- 1 ½ tablespoon tapioca flour can sub arrowroot flour
Instructions
- Preheat oven to 350°F and line an 8x8 pan with parchment paper. Mix all of the shortbread ingredients and press ⅔ of the dough into the prepared pan. Bake for 10 min.
- In a small saucepan over medium-low heat, cook the cherry filling ingredients until thick.
- Once the base has cooked, spread the cherry layer on top. Crumble the remaining ⅓ of the dough over top and bake for another 20 min. Let cool and enjoy!
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