These Paleo, AIP, Grain-Free Cherry Pie Bars are low sugar but so satisfying! The crust is made with sweet potato for an extra dose of veggies making them kid-friendly in taste and nutrition!
These Cherry Pie Bars have become a classic summertime treat in our household. Perfect for the Fourth of July or any other summer holiday weekend.
The crust is made of sweet potatoes and coconut flour and has a buttery shortbread taste. The filling has that classic gooey, sticky fruitiness from cherries, dates and a bit of tartness from lemon. I also love how simple the ingredients are in this recipe!
I love how the crust is made from vegetables and the filling from fruit. These are a great option if you’re limiting your sugar intake but still want a little sweet treat to celebrate. I’ll be doing a blog post on a recent liver detox I did that eliminated sweeteners. It really reset my palate so fruit has become a dessert for me now (and one I enjoy every single day).
Want to make this using another summer-y fruit?
Try an equal amount of blueberries, strawberries or blackberries! In fact, ripe mulberries would be awesome here too! We were just in Nebraska this past weekend and I was picking fresh ripe mulberries off the trees on my runs. A little dine and dash, if you will.
WHAT YOU NEED FOR GLUTEN-FREE CHERRY PIE BARS:
- Fresh cherries
- Medjool dates
- White sweet potatoes
- Coconut flour
- Coconut oil
- Lemon Juice
Grain-free crust made from sweet potato AND tastes like shortbread with a sugar-free cherry pie filling… sign me up, sign me up, sign me UP!
Find the recipe for free HERE!
With 175+ AIP recipes in my cookbook