The Story of Paleo Blackberry Bars

Once upon a time in the wee hours of the morning, a mother and daughter went berry picking.

These were not just regular berries, mind you. These were wild blackberries, ripened with the sun and watered by a stream.

As the mother and daughter began harvesting the berries with their buckets, gloves, and not enough body coverage, they realized that they had quite a job head of them. For this part of the land hosted miles and miles of blackberry bushes, as far as the eye could see.

You see, not only were these wild blackberries, but they were wild blackberries with HUGE, prickly thorns and stuck into the mother and daughter’s arms as they got close to each berry.

After an hour of picking and getting pricked, the mother and daughter, with their bowls and buckets overflowing with berries, retreated to their car, and back to their home.

When the daughter, who just happened to LOVE cooking and baking, returned with her load of berries, she decided to cuss out the bush with the thorns and apply antiseptic to her cuts get started on the recipe that would change the world.

Ok, maybe it couldn’t change the world, but I sure am proud of this recipe! It’s gotta be one of the best desserty-breakfasty-healthy baked thing I’ve made in a while.

And the moral of the story teaches us…

Make these bars!

Do it. Stop wasting time reading this and get into your kitchen. Trust me. The mother and daughter both suggest it.

Happy Thursday, Friends!!!

What’s your story of the day???

Do you have a lot of fruit or a veggie you need to put into every recipe, too? I know Katie did.

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59 thoughts on “The Story of Paleo Blackberry Bars

  1. These look amazing! I followed the directions pretty closely (except I used honey instead of NuNaturals and the batter did not look like cookie batter. It looked like soupy cake batter, after only adding the initial 1/4 c almond milk. Thinking it would soak up some of the liquid, I added more coconut gradually. To get it to cookie batter consistency, it took almost an entire 5 oz package of unsweetened coconut. I baked, they stuck together pretty well but did not taste great and the texture was too coconutty.

    I was thinking maybe if I needed to add more coconut next time to process it again so it was more like the coconut FLOUR. Do you think this could help? I really want to make these and for them to taste as great as they look!

  2. Hi, I noticed a few others above experienced a very crumbly texture. I did as well even though I followed the recipe but, I used honey as the “sugar”. I don’t think the baking soda was absorbed into the mix like it is with wheat flour, etc., because there was a very strong baking soda taste. What would you recommend using in place of this? What stage of banana ripeness do you recommend? It’s worth trying to bake this again. Thank you.

    1. I’m sorry it didn’t turn out quite right for you! I would try it again, as it’s delicious (when it turns out right…). 🙁 But maybe use a very ripe banana, and lessen the amount of baking soda used. You could also use more Greek yogurt, if you need the batter to stick together better.. let me know if you have a specific question, and I’ll try to answer it better!

  3. These are amazing! They’re so moist and sweet, I don’t know if it matters if the bananas are ripe or not, but I didn’t have ripe ones and the bananas still taste great and they’re not over powering in taste! A great recipe!

    Thank you!

  4. I made these today and they also turned out very crumbly. There is no way I could’ve cut it into bars. My dough was the exact consistency you described and I followed the recipe, but they look nothing like your picture. I am thinking maybe I needed more milk? They still taste good though!

  5. These look so delicious, but I HATE the flavor of banana and usually can pick it up in these types of things. Any suggestions on what I could use instead?

    Thank you!

    1. Maybe use pumpkin or winter squash in place of the pumpkin. Will slightly change the flavor but will replace the same texture as a banana would.

      Good luck!

  6. I made these today. I’m in my first couple weeks on the Paleo diet, which I’ve adopted to ward off a hormone imbalance that’s been wrecking my life. The toughest thing for me is the texture of gluten free baked goods (but I’d rather have a treat and handle texture than no treat at all!). However, the flavor in this is simply outstanding, which made the gluten-free texture a complete non-issue for me. I used honey as the sweetener, and frozen whole blackberries. I absolutely loved this, and was not wishing I was eating a gluten-filled alternative. Thanks so much for posting this recipe! I am excited to make it again and again. With such excellent, pure flavors like this, I am looking forward to feeling healthier and happier, while still having cake.

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  8. The taste of them was great, but they crumbled. I followed the recipe to the “t”, anyone out there who had the same results, or fixed the crumbling?

  9. These taste great but mine crumbled apart when I took them out of the pan. Is this expected?

  10. I can’t wait to fix this asap! I’ve been struggling with good muffin like substitutes for breakfast. I think I’ll try it with raspberry 🙂 Thanks so much!

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