Crumbly Cranberry White Chocolate Bars
Recipe type: Dessert
Serves: 12 bars
for the crumble
  • 2 cups almond flour
  • 1 cup coconut oil, melted
  • 1 cup pecans, chopped
  • ⅔ cup flax seeds
  • ½ cup coconut butter
  • ⅓ cup coconut sugar
  • ½ teaspoon baking powder
for the filling
  • 2 tablespoons coconut sugar
  • 2 eggs
  • 1 tablespoon lemon juice
  • 1 cup cranberries (fresh work best, but you can use dried)
  • ½ cup to 1 cup paleo white chocolate (depending on how much you like)
for the crumble mixture
  1. Preheat oven to 350°.
  2. Grease and flour a 9”x 13”x 2” baking pan.
  3. Place crumble mixture ingredients in the food processor, pulsing several times until mixture is crumbly.
  4. Remove 1 cup of mixture and mix with pecans, forming small clumps with your fingers. Refrigerate until needed.
  5. Press remaining crust mixture firmly and evenly into bottom of prepared pan.
  6. Bake 15 minutes. Then, set aside to cool slightly.
for the filling
  1. Place coconut sugar, eggs, and lemon juice in a mixing bowl.
  2. Beat until combined and smooth.
  3. Stir in cranberries and white chocolate pieces
  4. Pour filling mixture over partially cooled crust. Spread evenly.
  5. Scatter reserved crumb topping over filling.
  6. Bake 40 to 45 minutes, or until edges are brown and filling is set.
  7. Cool in pan for 20 minutes.
  8. Can be served warm or cool.
Recipe by Veggie Staples at