Chocolate-Strawberry Crumble Bars (paleo, grain-free, gluten-free, dairy-free)

If I were to pick one of my top favorite recipes, these bars would definitely be high on the list. I made these bars the day before I left for my week long boat trip, where I work as an oceanographer. I really wanted to take these with me and share them with my coworkers, but my husband and I and a couple of friends ended up eating almost the entire pan right out of the oven. These bar are so good we could not help ourselves.

So this goes as a warning,  if you do decide to make these bars the next time you have a party or just a  craving for dessert, be careful because they are dangerously good and will not last long!


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5.0 from 1 reviews
Chocolate-Strawberry Crumble Bars (paleo, grain-free, gluten-free, dairy-free)
  • 2¼ cups almond flour
  • 6 tablespoons flaxseed meal
  • ⅔ cups arrowroot powder
  • ½ cup raw coconut palm sugar
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 6 tablespoons coconut oil, melted
  • 3 tablespoons coconut milk, full fat
  • 2 teaspoons vanilla extract
  • ½ cup dark chocolate chips
  • fresh strawberries, sliced
  • 1 tablespoon fresh lemon juice
  • handful sliced almonds
  1. in a large bowl mix together the almond flour, flaxseed meal, arrowroot powder, coconut sugar, baking soda and salt
  2. in a separate bowl, whisk together the coconut oil, coconut milk and vanilla extract
  3. using your hands, mix wet and dry ingredients together gently to form the dough. I like using gloves for this process. Do not over mix.
  4. reserve ½ cup of dough and press the remaining evenly across the bottom of an 8x8-inch baking pan lined with parchment paper
  5. sprinkle chocolate chips on top of the crust
  6. cover chocolate chips with sliced strawberries, then drizzle with lemon juice (see photo below)
  7. make the crumble topping by mixing with your hands the sliced almonds with the reserved ½ cup dough. Scatter crumbs evenly over the strawberries.
  8. bake at 350°F for 18 minutes, then lower heat to 325°F and bake for another 10 minutes until lightly golden
  9. set pan over a wire rack to cool, then cut into squares

Recipe serves about 10 people. Keep refrigerated.

Chocolate-Strawberry Crumble Bars (paleo, grain-free, gluten-free, dairy-free, sugar-free, low-carb)gear-for-recipe

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Posted in: bars / brownies / fudge, Desserts
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  1. joha5613 January 22, 2014 at 4:42 am Reply

    Can you, if you don’t have stuf like almond flour or arrowroot powder, just use regular flour and normal thickening? Just wondering if i have to go out and by all of theese things?

    • adriana January 22, 2014 at 9:26 am Reply

      I would never recommend refined flours and GMO corn products and I never test my recipes with those ingredients so it is hard to say.

  2. Melody Chong January 23, 2014 at 4:47 am Reply

    Hi Adriana this recipe looks so good! Am keen to try it out but kindly verify the quantity for arrowroot powder? What is 2/2 cups?

    Many thanks!

    • adriana January 23, 2014 at 9:06 am Reply

      Hi Melody, the correct amount is 2/3 cup (two thirds in case the numbers here are also not readable) of arrowroot powder. The recipe above is correct, but there seems to be a display problem between browsers. Are you using Chrome on a windows computer? Thanks.

      • Melody Chong January 23, 2014 at 3:06 pm Reply

        Great thanks for the clarification! Yes am using Chrome on windows computer.

  3. Dawn January 23, 2014 at 2:42 pm Reply

    Recipe looks great. I have everything but the coconut palm sugar. What could be a substitute for palm sugar?

    • adriana January 23, 2014 at 4:38 pm Reply

      A friend of mine made the recipe with 4 tablespoons of honey and said it turned out really good. The consistency of the crust and crumble might not be as crunchy as if you used palm sugar, but honey works fine too. It’s best to always follow the recipe exactly but let me know what you think if you make it with honey.

  4. Hanna Jabbour January 23, 2014 at 4:23 pm Reply

    Fantastic recipe! I already made two of them in just one day. This is by far the best recipe from you. Super delicious. I made the other one using raspberries and it worked well too.

    • adriana January 23, 2014 at 4:26 pm Reply

      Thanks! I made this recipe a lot sweeter than my usual recipes so maybe that’s why it is so good.

  5. Nicole February 19, 2014 at 3:37 pm Reply

    Hi this recipe is amazing, and I too didn’t have palm sugar and substituted with honey! I will definitely make this again! But can you please tell me how many calories per serve? Thank you!

  6. Sonia Benayon February 22, 2014 at 12:53 am Reply

    Oi Adriana, tudo bem/

    Sou amiga da sua mãe desde os tempos em que você e seu irmão estudaram no Liessin
    e foram
    colegas do Marcel, meu filho. Agora sempre nos encontramos na academia. Ontem soube do seu blog e quero parabenizar você por essa ideia gostosa, útil, saudável e com
    lindas fotos.
    Espero que sua mãe se anime e traduza logo as receitas (tarefa difícil porque tem ingredientes de difícil tradução além dos pesos e medidas diferentes do nosso habitual). Estou curiosíssima para experimentar tudo.
    Depois de conto meus resultados.
    Beijo carinhoso desejando muito sucesso.


    • adriana February 22, 2014 at 11:56 am Reply

      Muito obrigada pela mensagem Sonia, gostei muito! Abraços..

  7. Jeni February 10, 2015 at 11:03 am Reply

    Can I use frozen strawberries? If so, do I thaw them first?

    • adriana February 11, 2015 at 10:22 am Reply

      Jeni, I usually make this recipe with fresh fruits. I haven’t tried using frozen strawberries, but I recommend thawing them before using so that you don’t make the pie soggy while baking.

  8. Kelly @ A Girl Worth Saving June 18, 2015 at 4:04 pm Reply

    This looks so yummy! Definitely on my summer “to do” list.

    • adriana June 19, 2015 at 7:38 pm Reply

      🙂 Thank you Kelly!

  9. Shirley Fulwood October 16, 2015 at 12:01 pm Reply

    Hi there. I want to make this recipe but can’t get flaxseed meal. What could I use as a substitute . It looks delicious

    • adriana October 17, 2015 at 1:24 pm Reply

      Shirley, you can use oats or substitute it with more almond flour. If you use oats, grind it in a blender or food processor.

  10. Vanah November 25, 2015 at 12:47 pm Reply

    This recipe has saved me! I love it! I make it all the time.

    • adriana November 25, 2015 at 5:38 pm Reply

      Thank you Vanah. It is also one of my favorites!

  11. Dana May 24, 2016 at 10:01 pm Reply

    Hi Adriana! Can’t wait to make the recipe! What do you think if I use Chestnut milk powder instead of almond flour?

    • adriana May 25, 2016 at 11:54 am Reply

      I haven’t baked much with Chestnut flour so I’m not really sure but I think it will also work. The taste will for sure be different. Let me know how it goes.

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