Mixed Berry Fruit Bars

These grain-free Mixed Berry Fruit Bars are made with almond and coconut flours, fresh mixed berries, a crumble topping, and chopped pecans! So sweet and delicious, the gluten-free crust tastes like cake. This treat is perfect for dessert, breakfast, or brunch! {Vegan + Paleo-Friendly}

There is something about tart fruits, a splash of sweetener, and a tastes-like-cake gluten-free crust (and crumble topping) that makes me want to turn into a morning person who brunches like a boss. Since we are still social distancing, I’m not brunching much. And by much, I mean “at all.” But that hasn’t stopped our family of four from making and baking this on our own! 

And honestly, who doesn’t want a “crust and crumble/tastes-like-cake” recipe in their life? You, too, can enjoy a crust and crumble in your life, you baker extraordinaire, you!

Also, we’re going to ignore the fact that strawberries and raspberries are not technically berries, okay? You know what is actually a berry? A cucumber. As are grapes and tomatoes. 

Go figure. 

We’re just going to make these Mixed Berry Fruit Bars like the baker bosses that we are, and enjoy the spoils. Every last tastes-like-cake crust and crumble bite!

MIXED BERRY FRUIT BARS INGREDIENTS

Below are the ingredients to make your own Mixed Berry Fruit Bars. I like to work with fresh fruits for this recipe. 

• For the crust and crumble. Almond flour and coconut flour. Sea salt. Vanilla. Agave nectar (can sub maple syrup for a vegan/paleo version or honey for a paleo version). Coconut oil.
• For the fruit filling. 3 cups fresh berries. Agave nectar (or other sweetener of choice). Tapioca flour.

HOW TO MAKE MIXED BERRY FRUIT BARS

To make the process of baking these bars easier, I like to prep the dough and then cook the fruit mixture during the first round of baking.

1. Set the oven to 350 degrees. Grease a 9×9 baking dish and set aside. In a mixing bowl, combine the almond flour, coconut flour, sea salt, vanilla, agave nectar, and coconut oil. Set aside 1/4 the amount of dough. Gently press the remaining dough into the 9×9 baking dish and bake for approximately 12-15 minutes, or until the dough has set but isn’t burned. Set aside to cool.
2. While the crust is baking, combine the fresh mixed fruit, agave nectar, and tapioca flour in a saucepan and cook on a low to medium heat for about 3-5 minutes, or until the fruit softens. Use a potato masher, if necessary, for larger pieces of fruit or fruit that doesn’t soften (such as blueberries). Set aside to cool.
3. Pour the fruit mixture over the cooled crust. Crumble the remaining batter over the top of the fruit and sprinkle with pecans or other nut of choice.
4. Bake another 12-17 minutes. Let cool and chill for up to 30 minutes in the refrigerator before serving. This allows enough time for the coconut oil to solidify and make serving easier.

NOTE: Combined baking times will, on average, be about 30-32 minutes and will depend on whether you like softer or crispier crusts.

VARIATIONS

• If you’d like to make this a paleo and vegan baked good, then sub maple syrup for the agave nectar. And if you want it paleo-only, sub 100% pure honey. You can also sub other mixed nuts, if you’d like, and mix and match the berries to your liking.
• You can prepare this in an 8×8 pan, however the baking times may vary since the crust will be thicker. If you don’t want the topping to burn, consider covering it with foil and bake it a few minutes longer.

If you’re over the moon about this grain-free baked good recipe, then you might also enjoy these goodies, too!

• Grain-Free Cinnamon Scones
• Grain-Free Maple Bacon Coffee Cake
• Almond Butter Patties {A Tagalong Copycat}

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