Paleo Blackberry Ginger Dessert Bars {Gluten Free, Vegan}

IMG_09172 ingredient crust + 2 ingredient filling = the easiest dessert squares ever!

Plus, they are what I call a “Triple Threat Dessert”: Paleo, Vegan, AND Gluten Free.  Just like these delicious Almond Butter Cookies… yuuummm….

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After a heavy Thanksgiving meal, this is the perfect “lighter” dessert. The minimal ingredients and the lack of butter and sugar won’t leave you with the weighed down “i can’t move” feeling.

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It’s also a super versatile and easily adaptable recipe. Don’t like blackberries? Use raspberries. Don’t like any berries? Use some pumpkin puree!  Really, anything you like.

If you are more of an oat-y crumble-like dessert, I would highly recommend this recipe. Super simple and SO delicious!!!

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Personally, I love the flavors of the blackberries + ginger + coconut. They all compliment each other so nicely to create a delicious, slightly spicy, sweet-but-not-too-sweet flavor. I would imagine a Berry-Chocolate combo would also be delicious. Just omit the ginger and coconut and add some chocolate chips!

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Paleo Blackberry Ginger Squares
By The Granola Diaries

For the crust:

  • 1 and 1/2 C Almond flour (can sub Oat flour or make a mixture of both)
  • 1/3 C Unrefined Coconut oil, measured when melted

For the “filling”:

  • 3/4 C Blackberries (Or any berries, I threw in a couple raspberries as well!)
  • 1 small ripe banana
  • 1/2 tsp ground ginger

For the “topping”

  • 1/2 tsp ground ginger
  • ~2 tsp unsweetened coconut flakes

Directions:

  1. Preheat oven to 350 and line a sqaure baking dish with parchment paper.
  2. In a bowl, mix all the crust ingredients. Add ~1 tbsp of water if mixture seems dry. It should stick together when you press with your fingers. Gently press into baking dish. Bake for 10 minutes to set.
  3. While crust bakes, add berries and banana to a food processor. Process for 5 – 10 seconds ONLY. You want a couple chunks to give some texture. Stir in 1/2 tsp of ginger. Taste and adjust if you want more ginger. Or, if you need a touch of sweetness, add some honey.
  4. Let the crust cool for AT LEAST 10 minutes once removed. This lets it set.  Once that is done, carefully spoon the berry mixture on top, then sprinkle with remaining ginger powder and coconut. (i wanted to keep ingredients super simple, so didn’t include fresh ginger, but if you would like to grate some on top, that would be delicious too!)
  5. You can enjoy it warm but it will be messy. It’s best to let it cool and refrigerate overnight, and enjoy as bars or squares the next day. Yum!!!

 

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