Oh blueberry season, how we love you so! And these paleo blueberry custard pie bars are the perfect nut free, dairy free, and naturally sweetened treat for spring and summer. Just a few simple ingredients required to make these healthy dessert bars everyone is sure to love.
It’s happening guys, it’s seriously happening. The second best time of year for fruit (first being watermelon season of course).
BLUEBERRY SEASON. Which means all things blue and juicy and baked and snackable. It also means I’m not paying $8 a pint for blueberries with my little ones act like they will die at the grocery store without them. You’re welcome for the entertainment fellow grocery shoppers.
I love throwing blueberries down as much as my kids do, but I might love them even more when folded so delicately into baked goods. What is it with baked blueberries that makes them so magical and even juicier and basically more addictive than in their raw state? I don’t know – I don’t have answers to these philosophical life questions, but I do have a batch of these paleo blueberry custard pie bars in my fridge and it’s making my entire week better. That is, if they make it through the week….
It’s no secret that I don’t necessarily love creating paleo dessert recipes. Usually I fail multiple times before getting it just right. Except with these…BOOM, perfect the first time. You know what that means? Basically fool-proof. And basically pie in a bar. Which is basically (no, most-certainly) nirvana.
A perfectly crumbly crust (that stays together) under sweet custard filling with a bunch of juicy blueberries folded in = food porn.
These paleo blueberry custard pie bars and the perfect morning treat or light and cool afternoon snack. Dinner dessert? Sure, that too. I sorta just want them every hour of the day.
The base is comprised of coconut and tapioca flour (NUT FREE) pressed into the bottom of a pan and baked until just slightly golden. The custard is comprised of eggs, raw honey, tapioca flour, and of course, blueberries, then poured over the crust and baked to perfection. And these paleo blueberry custard pie bars aren’t overly sweet, making them perfect for healthy kiddo dessert. But don’t worry, if you love your desserts sweet, you can always add a little more honey to your liking.
You bet your blueberry britches these gluten free/grain free, nut free treats will be rotation all summer long. I can’t wait to dazzle and impress at all our neighborhood get togethers. #showoff
Need more blueberry inspiration to fuel your obsession this spring and summer? Try these 3 Ingredient Paleo Blueberry Bliss Balls, these Paleo Sweet Potato Blueberry Breakfast Bars, or throw them in to these Healthy Breakfast Banana Boats!
PrintPaleo Blueberry Custard Pie Bars
These nut free, naturally sweetened paleo blueberry custard pie bars are the perfect healthy treat. Simple ingredients and big flavor!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 16 bars 1x
Ingredients
Crust:
- 3/4 cup coconut flour
- 1/4 cup tapioca flour
- 3 tablespoons raw honey
- 1/4 cup + 2 tablespoons coconut oil
- 1 egg
Custard
- 4 eggs
- 1/4 cup raw honey
- 1 1/4 cup blueberries
- 2 tablespoons tapioca flour
Instructions
- Preheat oven to 350 degrees
- Combine the crust ingredients and mix well until a thick dough forms. Press the dough evenly into the bottom of an 8×8″ baking pan
- Bake for 10 minutes, then remove from the oven
- While the crust is in the oven, assemble the custard. Whisk the eggs together and add in the honey
- Add the blueberries and the tapioca flour, then mix again to ensure the flour is combined with the whisked eggs
- When the crust has finished baking, remove from the oven and pour the custard ingredients on top. Place the pan back into the oven for an additional 20-25 minutes, until the center is set
- Let cool before cutting into bars. If desired, drizzle additional honey over the top, or use a pastry brush to lightly coat
Looks absolutely bluelicious. Can’t wait to bake them. Even though my husband doesn’t like blueberries. I love them
Then you get them aaaaaall!!!
Can you sub arrowroot flour for the tapioca flour?
Yep that should work just fine!
Could you substitute maple syrup for honey?
Yep! That will work too!
These look delicious!
Thank you!
SO good and easy! It was my first time using tapioca flour so I was nervous about the taste, but these are seriously delicious. I squeezed some fresh lemon juice into the batter and some fresh lemon zest on top! Obsessed with this and no one would be able to tell it’s paleo! By far the best paleo dessert I’ve ever made to date!
I’m so glad Lauren! I’ve been obsessed with tapioca flour for baking lately!
Mine is in the oven! ??? Can’t wait to try them!
Thanks!
I hope you loved them!
I just took mine out of the oven and it smells a little eggy. Is that normal? I hope it tastes good!
Do you think this would work with frozen berries?
Could I use frozen blueberries? I’m from Australia and they’re not in season.
Did you use fresh or frozen blueberries? I haven’t tried this recipe yet, but I am thinking of making it in Nov so wondering if I could use frozen blueberries? I think I may have to make this recipe this week- just to try it out!
I would use fresh – frozen might make them too wet!