Paleo Gluten Free Cherry Bars with Icing
Ingredients
Bars
- 2 eggs
- 1 1/2 cup almond flour
- 1/4 cup coconut flour
- 2/3 cup cashew butter
- 2 tbsp ghee or butter (softened not melted)
- 1/2 cup coconut sugar
- 1/4 cup maple syrup
- 1 tsp vanilla
- 1 tsp baking powder
Cherry filling
- 2 cups pitted cherries (Fresh or frozen work)
- 1 tsp chia seeds
- 2 tbsp maple syrup
- 1/2 tsp vanilla
- 1 tbsp tapioca flour (Can sub cornstarch)
Preparation
Whisk the eggs in a bowl, then mix together the rest of the bar ingredients.
Chill the bar dough for 1 hour.
For the cherry filling, heat a saucepan over medium heat and add all the ingredients. Stir every few minutes and let it cook for about 10 minutes, until it’s more of a jam-like texture.
Set aside and let the filling cool.
Take the dough out of the fridge.
Line a brownie pan with parchment paper.
Add two-thirds of the bar mixture to the pan and bake at 350°F for 15 minutes.
Add the cherry filling and the remaining crust mixture.
Bake for another 30-35 minutes.
Let cool completely, then slice.
Optionally, top with icing made from melted coconut butter or a mixture of 1/4 cup powdered sugar and 1 tsp almond milk, stirring and adding more milk as needed. For a festive touch, add blue food coloring to the icing.
