Description
A blend of strawberry, blackberry, and blueberry stuffed between two layers of gluten-free, grain-free crumble made with tahini for the perfectly easy berry dessert. These Triple Berry Tahini Crumb Bars are gluten-free, vegan, and naturally sweetened.
Ingredients
Units
Scale
Crumble
- 1 cup cassava flour
- 1 cup banana flour
- 1/4 cup coconut flour
- 2/3 cup coconut/date sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon salt
- 1/2 cup tahini
- 1/2 cup coconut oil
- 1 tsp vanilla extract
- 1 tablespoon lemon juice
Filling
- 5 cups berries (a mixture of strawberries, blackberries, and blueberries)
- 3 tablespoons coconut/date sugar
- 2 tablespoons arrowroot
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 350 degrees.
- In a medium-large saucepan, add all of the filling ingredients and heat over medium heat until the berries start to reduce and your filling thickens. Be sure to stir frequently to avoid sticking to the bottom of the pan. Set aside.
- In a large bowl, whisk together all the dry crumble ingredients.
- Add the coconut oil, tahini, vanilla and lemon juice to a glass measuring cup and melt it in the microwave for about 30-45 seconds, stir to combine.
- Add the coconut oil mixture to the dry crumble ingredients and stir to combine.
- Press half of the crumble mixture into an 8×8 parchment-lined baking pan.
- Pour in the berry filling.
- Sprinkle the rest of the crumble on top.
- Bake for 25-30 minutes.
- Cool before slicing. Keep stored in your fridge or freeze some for later!
Notes
** Reipe adapted from my Berry Crumb Bars done in partnership with Natalie over at Feasting on Fruit!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: American