Raspberry Pie Bars (Nut-Free)

I recently received a request from a client for a nut-free version of my raspberry pie bars. I accepted the challenge and picked up some tapioca flour (aka cassava flour). I’ve never baked with anything other than nut flours, so I was a little nervous going in. However, these pie bars turned out delicious! The flour is definitely more dry, which is why I added an egg to the crust. The raspberry layer remains the same without the addition of walnuts. I garnished this batch with oats and shredded coconut, but if you are strict paleo you can always leave that part out! This recipe is perfect for a snack, dessert, or do I dare say breakfast?!

Raspberry Pie Bars (Nut-Free)

These raspberry pie bars have a nut free, grain free crust with a perfectly sweet raspberry layer on top! Garnish with toasted oats, shredded coconut, or melted coconut butter for a dreamy snack or dessert!

Course Breakfast, Dessert, Snack
Cuisine dairyfree, glutenfree, nutfree
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 16 bars
Author lexiborr

Ingredients

For the crust:

  • 3/4 cup coconut flour
  • 1/4 cup tapioca flour
  • 1/3 cup coconut oil melted/cooled
  • 1/3 cup raw honey
  • 1 large egg room temp.
  • 1 tsp vanilla extract

For the raspberry layer:

  • 1 1/2 cup raspberries fresh or frozen
  • 2 tbsp raw honey
  • 1/2 tbsp fresh lemon juice
  • 1 tbsp coconut flour

Instructions

  1. Preheat oven to 350° and line a 9 inch square pan with parchment paper.
  2. In a large mixing bowl, combine coconut flour and tapioca flour and mix until combined. 

  3. In a separate bowl, combine the wet ingredients for the crust (honey, egg, coconut oil, and vanilla extract).  Stir together until it is well combined and pour mixture in with the dry ingredients for the crust.

  4. Press the dough (set aside 1/4 cup of dough to be used for the topping) into the bottom of the pan and bake for 10 minutes.

  5. Now, make the filling. In a sauce pan combine the raspberries, honey, lemon juice, arrowroot starch and coconut oil. Cook over medium heat, pressing the raspberries to break down. Cook for 2-3 minutes, until the mixture is thick and no fully formed raspberries remain. It should look like a jam. Transfer the mixture into a small bowl and refrigerate until needed.

  6. Spread the raspberry sauce on the crust then sprinkle the remaining dough mixture evenly on top. Press down gently to make sure it stays in place. Bake for 15 minutes.
  7. Let pie bars cool, cut into squares, garnish with shredded coconut, oats, or melted coconut butter and store in the fridge for up to one week!

 

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