An old family favorite gone Paleo and healthy, Paleo Almond & Black Current Bars. These are light, flavorful and so yummy using only wholesome and delicious ingredients. Eating these is nostalgic for me as it remind me of flavors from home. This was my absolute favorite treat which I completely forgot about since going Paleo.
The original recipe is decadent and delicious, I cannot lie, however after re-looking at ingredients I cannot imagine eating it again. They are packed with tons of refined sugar, flours and butter. Not so terrible you may think, but after cleaning up your diet and eating low carb, Paleo for so long these are big no no’s.
Well luckily I was reminded of this childhood favorite and decided to re-create it so I can enjoy them again. The recipe is pretty simple and similar to many berry crumble squares. What makes these extra delicious is the marzipan and the black currents. I posted my OMG Marzipan recipe last week so you can easily make these bars now. I know marzipan sound complicated and hard, don’t worry because this is the easiest fastest marzipan you will ever make.
Special Ingredient
The only other ingredient that you need to get aside from the usual paleo staples (almond flour, arrowroot flour, eggs) is the black current Jam. To keep it paleo, I used Crofters Black Current fruit spread, as it is all organic and made from fruit juice instead of refined sugars. Of course you can use other brands if you can’t find this one, or alternatively use a different flavor. I think wild berries or wild blueberry would also be delicious.
Making and Assembling
As I said earlier these bars are so easy to make. You start with base which is like a shortbread cookie type. Super simple and easy with just a few ingredients. While that is baking you mix up your OMG Marzipan. By the time your done that your base will be ready, as it only takes 12-15 min. You may even have time to make yourself a coffee while you wait. Once base is out of the oven cooling you can blend up the topping.
The topping is almost like a pancake batter mixture consistency. Its made from the marzipan and eggs and a few other ingredients all whipped up in the blender of food processor.
Tips and Tricks
Right before you add topping be sure to put the delicate and delicious black current fruit spread. When spreading be careful as it can be a bit tricky to get it smooth without breaking the base. A good tip is to place fruit spread in a bowl and heat up in microwave for 15-20 seconds, so that it kind of melts and liquifies. This will make spreading much easier.
Last step is add the batter like topping, also being careful not the mix it with fruit spread. That way you have 3 nice layers each very distinct and beautiful. Then sprinkle with almond slices to get a little crunch and your done. Pop it in the oven, and drink you coffee while you wait.
One last tip is once they come out of oven, let cool for 20 minutes and slice into squares. I think they taste better when cold, so I place them in fridge before serving. Since these are grain free, they are a great recipe for Passover this up coming week. Hope you enjoy these and leave a comment below. Happy Cooking!
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Recipe: Paleo Almond & Black Current Bars
Paleo Almond & Black Current Bars
An old family favorite that has been Switched up to a grain free, dairy free delicious healthy treat you will love
Ingredients
- Base
- 2 cups almond flour
- 2 Tbsp coconut flour
- 1/3 cup maple syrup
- 1/3 cup coconut oil
- 2/3 cup black current jam
- Top
- 1/2 cup marzipan - see notes below for marzipan recipe
- 1/4 cup coconut oil
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1/2 cup arrowroot flour
- 1/3 cup sliced almonds
- For marzipan
- 2 cups almond flour
- 1 cup swerve or monk fruit icing sugar
- 1/4 cup water
- 1 tsp almond extract
Instructions
- Preheat oven to 350 F and line a 8 x 8” square dish with parchment paper
- For base, using a large bowl add all ingredients in order as they appear in
the recipe except black current jam and mix well. - Place dough mixture in baking dish and pat down so it covers the whole bottom of pan and is firmly pressed.
- Bake base for 15 minutes until golden brown and let cool for 10 minutes.
- Once cool, spread jam over base.
- While base is cooling you can make marzipan. Using a large bowl add all ingredients for marzipan and mix with hands to form a smooth pliable dough. We will use 1/2 a cup for this recipe. The rest you can store in an air tight container in the refrigerator for future use.
- For top, add marzipan, coconut oil, eggs, and extracts in a food processor or blender and mix until smooth. Then add arrowroot and pulse until just blended. It will resemble a pancake like batter.
- Gently pour batter over jam and sprinkle with almond slices.
- Place in oven and bake for 28-30 min.
- Once ready allow to cool complete before cutting into squares. These squares taste best when cold from fridge.
Notes
You can make marzipan in advance or by ready made marzipan.
Squares taste best from fridge cold.
You can use egg substitute like bob red mills for vegan version
you may use any berry jam for filling. For strict keto use a keto fruit spread instead,
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Nutrition Information
Yield 20 Serving Size 1Amount Per Serving Calories 327Total Fat 20gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 12gCholesterol 19mgSodium 14mgCarbohydrates 33gFiber 4gSugar 22gProtein 6g
Nutrition calculator is not 100% accurate as it is computer generated.