Gluten-Free Blackberry Shortbread Bars with Coconut Frosting: A Delicious Treat for Everyone
Indulge in these Gluten-Free Blackberry Shortbread Bars with Coconut Frosting—perfect for a healthy, delicious treat
Ingredients
Scale
- For the Blackberry Filling:
- 6 ozfresh blackberries
- 1 tablespoonlemon juice
- 2 tablespoonsmaple syrup
- ¼ teaspoonsalt
- 1 tablespoontapioca flour (mixed with water)
- For the Cookie Crust:
- 2 cupsalmond flour
- 2 tablespoonscoconut flour
- ¼ teaspoonsalt
- 1 teaspoonvanilla extract
- ⅓ cupmaple syrup
- ⅓ cupmelted coconut oil
- For the Frosting:
- 5blackberries
- ¼ cupcoconut butter
- 2 tablespoonsmaple syrup
- 1 tablespoonlemon juice
- 1–2tablespoons water
- Pinch of salt
Instructions
- Preheat the oven to 325°F and line a 9-inch square pan with parchment paper. Set aside.
- Prepare the blackberry filling. In a small saucepan, combine the blackberries, maple syrup, lemon juice, and salt. Cook over medium-low heat, stirring occasionally, for about 6 minutes, until the blackberries break down. Mix the tapioca flour with a tablespoon of water to create a slurry and add it to the blackberries. Stir for another minute until thickened. Remove from heat and let cool for 10-15 minutes.
- Make the cookie crust. In a medium bowl, mix together almond flour, coconut flour, salt, vanilla, maple syrup, and melted coconut oil until well combined. Press half of the mixture into the bottom of the prepared pan. Spread the cooled blackberry filling on top and then cover with the remaining cookie mixture. Press small pieces of the dough flat and place them over the filling, pressing the edges together. Bake for 35 minutes, or until golden brown around the edges.
- Prepare the frosting. In a small pan, cook the blackberries over medium heat for 2-3 minutes until they soften and release their juice. Strain the mixture through a fine mesh strainer to collect the juice. In a small bowl, mix the blackberry juice with the softened coconut butter, maple syrup, lemon juice, water, and salt. Stir until smooth.
- Once the bars have cooled, pour the frosting over them and place them in the refrigerator to set for at least 1 hour.
- Details: These gluten-free blackberry shortbread bars are a delightful treat, combining a buttery almond flour crust with a sweet and tangy blackberry filling, all topped with a smooth coconut butter frosting. Perfect for a snack or a special occasion, they are also dairy-free and refined sugar-free.