Blueberries and Cream Crumble Bars




  • 1 1/2 cups almond flour
  • 1/4 cup arrowroot flour
  • 1/4 cup coconut flour
  • 1/4 cup melted ghee
  • 2 tablespoons maple syrup
  • pinch of salt
  • 1/2 teaspoon baking powder


  • 8 oz plain dairy free cream cheese
  • 1/3 cup maple syrup
  • 1 teaspoon vanilla extract
  • 2 1/4 cups frozen blueberries


  • 1/3 cup almond flour
  • 2 tablespoons arrowroot flour
  • 1 teaspoon baking powder
  • 2 tablespoons melted ghee
  • 1 tablespoon coconut sugar
  • 1/3 cup chopped walnuts


  1. Preheat oven to 350 degrees F. Spray an 8×8 baking dish with coconut or avocado oil.
  2. In a food processor, add all ingredients for the crust and combine until a crumbly-like texture forms. (Do not wash food processor, you will use it again).
  3. Pour crust mixture into the baking dish and spread evenly then press down to form a crust. Bake for 12 minutes.
  4. For filling, combine all ingredients into the food processor except for the blueberries, until the mixture is creamy.
  5. Add 1 1/2 cups of the blueberries to the cream cheese mixture and pulse until the mixture turns blue. Do not puree the blueberries. Some of them need to be whole.
  6. Once the crust has baked, pour the filling onto the hot crust and allow to melt slightly (this will help the filling spread better). Spread the filling evenly over the crust.
  7. Add the reminding blueberries on top of the filling. Set aside.
  8. For the crumble, wash out food processor then add all ingredients except for the walnuts. Combine until you get a crumbly texture.
  9. Add in walnuts and pulse to combine. Bake for 30-35 minutes until the edges begin to brown.
  10. Allow bars to cool for 30 minutes – 1 hour before slicing. Best served chilled in the refrigerator.


*Bars will keep in the refrigerator for up to 10 days or in the freezer for 1 month.

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