These paleo cherry pie bars have a pastry crust that doubles as a topping, a gooey sweet cherry filling and a maple glaze that’s seriously addicting. Just like a cherry pie but easier to make, they’re gluten free, grain free, and have a dairy free option.
This recipe is originally from my book, Paleo Baking at Home. For more delicious grain-free and Paleo bars, cookies, cakes, breads and more, order the book here!
I’m so excited to share one of my very favorite recipes from my book, Paleo Baking at Home – Cherry Pie Bars!
The book launched about a month ago and it’s definitely become a reader favorite as well. I’ve loved seeing everything that all of you are baking – including these bars!
Between the pastry crust and gooey filling, these bars are a dream come true for cherry lovers! Plus, since you can use frozen, fresh, or canned cherries, you can enjoy these bars anytime of year.
Paleo Baking at Home includes 60 photographed recipes – all spot-on paleo versions of the cakes, cookies, brownies, muffins, pies and breads you love. You’ll also find tips and tricks for successful paleo baking along with paleo baking staples and equipment.
The chapters are broken down by category and include traditional favorites like carrot cake, chewy chocolate chip cookies and soft pretzels along with fun twists like snickerdoodle cupcakes, cookie dough stuffed brownies and THESE cherry pie bars!
What You Need to make Paleo Cherry Pie Bars
I tested the pastry part of this recipe using butter, grass fed butter, and palm oil shortening (for the dairy-free option).
You can also try using vegan butter as another option for a dairy free crust/crumble, since it typically works well in my pie crust recipes, which are similar. Here’s what you’ll need to prepare the cherry pie bars.
Crust and topping:
- blanched almond flour
- tapioca flour
- pure maple sugar, or coconut sugar
- ghee, palm oil shortening, or grass fed butter
- pure vanilla extract
- pure almond extract
- fine sea salt
- eggs
Cherry Filling:
- pitted cherries (fresh, frozen, or canned)
- maple sugar or coconut sugar
- fresh lemon juice
- tapioca flour
- sea salt
- pure vanilla extract
Glaze:
- maple sugar (or powdered monk fruit sugar)
- dairy-free milk
- pure vanilla extract
How to Make Paleo Cherry Pie Bars
Prepare the crust/topping first. You can use a food processor for this or a pastry blender or fork.
Combine the almond flour, tapioca, sugar, ghee, extracts, and salt in a large bowl (or a food processor) and blend until coarse crumbs form. Pulse or stir in the eggs to form a sticky dough.
Gather the dough into a ball and chill in the bowl for at least 30 minutes while you prepare the filling. You can also chill the dough for up to a day if you want to make it in advance.
For the filling, place the cherries, sugar, lemon juice, tapioca, and salt in a saucepan and set the heat to medium. Bring to a boil, stirring, then lower the heat and allow the mixture to simmer until thickened, up to 5 minutes. Remove from heat and stir in the vanilla, then set aside to cool and continue to thicken.
Preheat your oven to 350° F. Spread half of the chilled dough on the bottom of an 8 or 9” square baking pan lined with parchment paper. Chill the remaining dough while you bake the bottom crust for 12 minutes in the preheated oven. Top the warm crust with the partially cooled cherry filling, then crumble the remaining chilled dough over the top.
Return to the oven for 30-35 minutes or until browned on top and bubbling. Cool completely before cutting into bars. Stir together the glaze ingredients, and drizzle it over the cooled bars after cutting. You can also chill the bars in the refrigerator to speed up the cooling time.
How to Make Homemade Powdered Sugar
For the glaze, you can make your own homemade paleo powdered sugar. You can also use store bought powdered monk fruit sugar or erythritol if you prefer.
To make your own paleo friendly powdered sugar, simply blend coconut sugar or maple sugar in a high speed blender until it reaches a powdery consistency. Make sure you measure the powdered sugar after blending to get the right consistency for the icing.
How to Store Cherry Pie Bars
Before serving, or to store leftovers, cover the bars tightly and store in the refrigerator for up to one week.
You can also freeze them to keep for longer. If you freeze, thaw them in the refrigerator completely. After thawing, you can let them sit at room temperature for about 30 minutes before serving.
I hope you’re ready for a delicious sweet treat that’s bound to become a new favorite! Remember to grab my book, Paleo Baking at Home for many more Paleo baking recipes for every occasion. Let’s get ready to bake!
Paleo Cherry Pie Bars
Paleo Cherry Pie Bars
These paleo cherry pie bars have a pastry crust that doubles as a topping, a gooey sweet cherry filling and a maple glaze that's seriously addicting. Just like a cherry pie but easier to make, they're gluten free, grain free, and have a dairy free option.
Ingredients
Crust and topping:
- 1 1/2 cups blanched almond flour
- 1 cup tapioca flour
- 1/3 cup pure maple sugar, or coconut sugar
- 2/3 cup ghee, palm oil shortening, or grass fed butter cold, broken or cut into pieces
- 1 tsp pure vanilla extract
- 1 tsp pure almond extract
- 1/2 tsp fine sea salt
- 2 large eggs
Cherry Filling:
- 2 1/2 cups pitted cherries (fresh, frozen, or canned will all work)
- 1/4 cup maple sugar, or coconut sugar
- 2 Tbsp fresh lemon juice
- 1 Tbsp tapioca flour
- Pinch fine sea salt
- 1/4 tsp pure vanilla extract
Optional maple sugar glaze:
- 1/2 cup pure maple sugar *blended to a powder
- 1 Tbsp almond milk
- 1/2 tsp pure vanilla extract
Instructions
Crust and Topping:
You can use a food processor for this or a pastry blender or fork. In the bowl of a food processor or large bowl, combine the almond flour, tapioca, maple sugar, ghee, vanilla, almond extract, and salt and blend until coarse crumbs form. Pulse or stir in the eggs to form a sticky dough. Gather the dough into a ball and chill in the bowl for at least 30 minutes (and up to overnight) while you prepare the filling.
Filling:
In a large saucepan, combine the cherries, maple sugar, lemon juice, tapioca flour and salt and place over medium heat. Bring to a boil, stirring, then lower the heat and allow the mixture to simmer until thickened, 2-5 minutes. Remove from heat and stir in the vanilla, then set aside to cool and continue to thicken.
Preheat your oven to 350° F. Spread half of the chilled dough on the bottom of an 8 or 9” square metal pan lined with parchment paper. Chill the remaining dough while you bake the bottom crust for 12 minutes in the preheated oven. Top the warm crust with the partially cooled cherry filling, then crumble the remaining chilled dough over the top.
Return to the oven for 30-35 minutes or until browned on top and bubbling. Cool completely before cutting into bars.
Glaze:
Whisk together the powdered maple sugar, almond milk, and vanilla until smooth and drizzle all over the bars before serving. Store leftovers in the refrigerator for up to 5 days.
Recipe Notes
Prep time includes the time needed to chill the dough.
Nutrition Information does not include the optional glaze.
Nutrition
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Want More Paleo Fruit Dessert Recipes? Try One of These!
Almond Butter and Jelly Bars {Paleo, Vegan}
Blueberry Crumble Bars {Paleo, Vegan}
Lemon Blueberry Coffee Cake {Paleo}
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Too many interesting things here, thanks for these great recipes. Love your page and I will save it to read the next information you update.
It’s cute how you think these even have a chance of lasting five days 😉
Fantastic recipe! Thank you!