A blend of strawberry, blackberry, and blueberry stuffed between two layers of gluten-free, grain-free crumble made with tahini for the perfectly easy berry dessert. These Triple Berry Tahini Crumb Bars are gluten-free, vegan, and naturally sweetened.
My first attempt at baking crumb bars was this year. Like a month ago if you must know… and now I’m hooked. If you’ve seen my Berry Crumb Bars recipe, you’ll know that I was very intimidated to try making crumb bars after my failed attempt a few months ago. And then my friend Natalie from Feasting on Fruit came to me with the idea of doing crumb bars for our monthly collab. I apprehensively agreed, but with her guidance and amazing video skills to coach me along the way, I did it! Check out the video below and then imagine just a few tweaks to make these Triple Berry Tahini Crumb Bars.
So now that I’ve confessed my initial uneasy feelings toward crumb bars, the relationship turned into true love rather quickly and here we are deep diving into perhaps my new favorite dessert! See, I’m not one to back down from a challenge and I certainly don’t stop trying until I achieve my goals. I also tend to be an overachiever… The Berry Crumb Bars are goals, but these Triple Berry Tahini Crumb Bars are goals on goals, haha. Let me explain.
So I took an already AMAZING crumb bar recipe and I not only switched out the raspberries for blackberries, but I also added blueberries. So already kicked it up a notch there. Then, to make this dessert grain-free and nut-free, I took out the oats and nut butter and replaced it with cassava flour, banana flour, and tahini! The tahini gives these bars an earthy, nutty flavor with just a tinge of bitterness. And paired with the sweetness of the berries, it’s a killer combo.
The great thing about these Triple Berry Tahini Crumb Bars, is that tahini crumble is a one-and-done type of situation. It’s tenacious enough to hold up as the bottom crust yet crumbly enough be the perfect streusely-esque topping. So right there, this recipe is already a winner. And the triple berry filling couldn’t get any easier either. Wash and trim your berries, throw in a medium saucepan with the rest of the filling ingredients and let it simmer together make the most delectable, jammy berry filling. Ok, and here’s a little secret… you could really use any berry combination and these Triple Berry Tahini Crumb Bars would be fabulous with whatever berries you choose.
I was headed out of town for the weekend and had some strawberries, blueberries, and blackberries to use up, so that’s how this berry combo came to be, but you could certainly add raspberries, or maybe even cherries, or whatever other kind of berries are out there… lol. Who knew this recipe was the result of the good ol’ ’empty your fridge out and use all the produce before it goes bad’ type thing. Usually, that’s soup’s show, but my sweet tooth has taken over and I just didn’t feel like a salad, so here we are! Now, I know you might not have banana flour or cassava flour on hand, but I highly suggest you get some. They are my go-to flours for baking, and together they are perfect, especially if you’re doing the grain-free, nut-free thing (like I’m trying to do more of).
Not to mention, how gorgeous did the berry filling turn out? It’s the most vibrant mixture of the dark blues and purples of the blackberries and blueberries mixed with the bright red strawberries. Stunning. Now there’s a few ways to do this. If you’re like me and really impatient, you can stick the whole pan in the freezer to chill faster so you can chow down faster lol. OR you can just skip that part altogether and forgo the bars and just scoop some into a bowl, maybe throw on a scoop of dairy-free ice cream for more of a crisp type dessert. But if you have the self-control to wait it out until they are completely cool, they are the perfect pick-up-with-your-fingers-and-eat bar, finger licking optional but highly acceptable.
So there you have it! Another successful, easy, delicious crumb bar recipe made nut and grain free! Oh, and also, no one will judge you if you eat these for breakfast either 😉 I hope you enjoy this earthy-sweet treat as much as I did! Tag me on Instagram or Facebook @HealthyLittleVittles with all your wonderfully easy, “garbage can” berry crumb bar creations! #HealthyLittleVittles
- 1 cup cassava flour
- 1 cup banana flour
- 1/4 cup coconut flour
- 2/3 cup coconut/date sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon salt
- 1/2 cup tahini
- 1/2 cup coconut oil
- 1 tsp vanilla extract
- 1 tablespoon lemon juice
- 5 cups berries (a mixture of strawberries, blackberries, and blueberries)
- 3 tablespoons coconut/date sugar
- 2 tablespoons arrowroot
- 1 tablespoon lemon juice
- Preheat your oven to 350 degrees.
- In a medium-large saucepan, add all of the filling ingredients and heat over medium heat until the berries start to reduce and your filling thickens. Be sure to stir frequently to avoid sticking to the bottom of the pan. Set aside.
- In a large bowl, whisk together all the dry crumble ingredients.
- Add the coconut oil, tahini, vanilla and lemon juice to a glass measuring cup and melt it in the microwave for about 30-45 seconds, stir to combine.
- Add the coconut oil mixture to the dry crumble ingredients and stir to combine.
- Press half of the crumble mixture into an 8x8 parchment-lined baking pan.
- Pour in the berry filling.
- Sprinkle the rest of the crumble on top.
- Bake for 25-30 minutes.
- Cool before slicing. Keep stored in your fridge or freeze some for later!
** Reipe adapted from my Berry Crumb Bars done in partnership with Natalie over at Feasting on Fruit!
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