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).
I have a lot of other sweetener-free desserts like my Caramel Vanilla Bean Ice Cream, Skillet Apple Crumble, Paleo Baby Birthday Cake, Banana Ice Cream and Frosted Carrot Cupcakes too!
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:
White sweet potatoes
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