Paleo Peach Bars
These paleo peach bars are a delicious summer treat. They have a delicious shortbread crust, and are sweetened with maple syrup and coconut sugar. Gluten-free, dairy-free.
Servings: 12 bars
Calories: 239kcal
Ingredients
Shortbread Crust
- 3 cups blanched almond flour
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter or ghee room temperature
Peach Filling
- 3 large ripe peaches skin and pit removed, cut up into small cubes
- 1/4 cup coconut sugar optional, for additional sweetness
- 2 tablespoons water
- 1 teaspoon vanilla extract
- dash cinnamon
Instructions
- Preheat oven to 375F.
- For crust, add almond flour, maple syrup, vanilla extract and unsalted butter or ghee in a bowl. Mix to combine. Reserve roughly 1/2 cup of the crust for later, for the crumb topping. Form the crust into a flat rectangle on a baking sheet lined with parchment paper. Place crust in oven for 3-5 minutes, or until it begins to just slightly turn brown along the edges.
- To a medium pot, add peach filling ingredients. Cover and cook over medium heat for 3-5 minutes, or until the peaches begin to soften and release their juices. Remove lid and continue to cook until all liquid has boiled off, approximately 3-5 more minutes. Turn heat down, if needed, and stir often to prevent sticking and burning.
- Remove crust from oven and top with peach filling. Top with remaining crust to form a crumble on top. Return to oven and bake for 10-15 minutes, or until the crumble on top is a light golden color. Remove from oven and allow to cool fully before cutting. If you do not let it properly cool, the crust may not hold together properly.
- If desired, drizzle with maple syrup. Serve soon after cooling, or store at room temperature for 2-4 days in an air tight container.
Notes
Nutrition Facts (per bar, recipe makes 12 bars): 239 calories, 18 g fat, 18 g total carbs. 4 g fiber, 12 g sugar, 6 g protein