Almond and coconut blueberry pie bars

These incredible crumbly pie bars are the ultimate 3pm snack.  Made from all natural ingredients they are sure to be a favourite in everyone’s house!

Makes 8 bars or 24 small pieces

Paleo | Dairy free | Gluten free


Blueberry pie


  • 1 1/2 cups Banaban Organic Coconut Flour
  • 1 3/4 cups plus 2 tbsp almond flour
  • 1 cup plus 2 tbsp Banaban Organic Coconut Nectar Syrup
  • Pinch of salt
  • 1 tsp fresh lemon juice
  • 1 cup Banaban Extra Extra Virgin Coconut Oil, chilled
  • 1 cup sliced almonds, lightly crushed

Pie filling ingredients

  • 4 eggs
  • 1/2 cup Banaban Organic Coconut Flour
  • 1 3/4 cups Banaban Organic Nectar Syrup
  • 1 cup Banaban Organic Coconut Milk
  • 1 tsp fresh lemon
  • 1 1/2 tsp vanilla extract
  • 4 cups fresh blueberries


[one_half_last]  Crust and topping directions

1. Preheat over to 175 degrees Celsius

2. Line a square tin in baking tray with baking paper

3. Combine coconut flour, coconut sugar, salt and lemon juice in a food processor

4. Using cold coconut oil, out the coconut oil in cubes and pulse until the mixture is firm

5. Take contents out of food processor and start to kneed with your hands

6. Reserve almost 1 cup of the mixture for the top layer and place aside

7. Press the rest of the mixture into an even layer at the bottom of the baking tray

8. Bake for around 10 minutes or until golden brown

9. While the crust is in the oven, mix almonds to the reserved topping mixture and combine well

Filling directions

1. Whisk together all ingredients, except blueberries, until smooth

2. Gently stir in the blueberries

Finishing directions

1. Once the crust is finished, let the base cool for 15 minutes, leaving the oven on

2. Once the base is cooled add the filing layer, than sprinkle with topping and place back in the oven for a further 50 minutes or until top is golden brown

3. Place in fridge until they are completely cool for around 4 hours and then cut into small bite size pieces

Tip – serve with coconut ice cream.

Recipe courtesy of Going Coconuts by Brynley King.

You can find Nature Pacific’s Banaban coconut products here