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5 from 2 votes

Paleo Cranberry Crumb Bars

Prep Time10 minutes
Cook Time32 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free
Servings: 16 bars
Calories: 274kcal

Ingredients

Shortbread Crust

Cranberry filling

Crumb Topping

  • ¼ shortbread mixture from the crust
  • ¼ cup chopped pecans

Instructions

  • Preheat oven to 350° and line a 9 inch square pan with parchment paper. Set aside
  • In a medium bowl, combine almond flour, coconut flour, salt, vanilla, maple syrup, and coconut oi. Stir together until it is well mixed and everything is incorporated evenly. Press ¾ of the mixture (the other ¼ will be used for the topping) into the bottom of the pan and bake for 10-12 minutes, until golden brown around the edges.
  • While the base is cooking, make the filling if not already made.  See notes for more instructions. 
  • Once the base is cooked let cool 5 minutes. While that is cooling add chopped pecans to the remaining shortbread dough.
  • Spread the cranberry sauce on the base then sprinkle the dough/pecan mixture evenly on top as evenly as possible. Press down gently to make sure it stays in place. Bake for 20 minutes, or until golden brown.
  • Cool and store in fridge. 

Notes

Cranberry Sauce: 1 (12oz) bag fresh cranberries, ½ cup chopped dates, ½ cup orange juice, ¼ teaspoon salt, ¼-1/2 water. Combine all ingredients in a pan (start with ¼ cup water) and cook on medium-low, stirring regularly, until cranberries have popped and dates and mostly dissolved- about 12 minutes. Add more water if needed. 

Nutrition

Calories: 274kcal | Carbohydrates: 20g | Protein: 7g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Sodium: 40mg | Potassium: 29mg | Fiber: 4g | Sugar: 12g | Vitamin A: 10IU | Vitamin C: 0.2mg | Calcium: 71mg | Iron: 1mg