Strawberry Pie Bars (Gluten Free + Dairy Free) Recipe

I made strawberry pie bars on a simple almond flour crust with a strawberry filling that works with fresh or frozen berries, and I can’t wait to share the small twist that makes them a great Gluten Free Dairy Free Dessert for vegan, paleo and refined sugar free diets.

I can’t stop thinking about these Strawberry Pie Bars. The buttery crunch from blanched almond flour crust and the bright jammy strawberries somehow feel fancy without being fussy.

I love how they look like pie but slice into portable bars, and theres a pleasant chew that makes you grab another piece even if you know you shouldn’t. This is the kind of Gluten Free Dairy Free Dessert that gets asked for again and again, and for anyone into Paleo Baking it’s a rare treat that actually tastes like indulgence, not compromise.

I’m excited for you to find out why.

Ingredients

• Blanched almond flour adds protein, healthy fats and a tender slightly nutty crust.
• Fresh strawberries give bright sweetness, vitamin C, fiber and a bit of natural tartness.
• Melted coconut oil keeps bars dairy free and gives rich mouthfeel, subtle coconut flavor.
• Pure maple syrup sweetens naturally, adds minerals and a deep caramel note not cloying.
• Arrowroot or tapioca powder thickens filling into jammy texture, mostly carbs, gluten free.
• Fresh lemon juice brightens flavor, balances sweetness and brings extra vitamin C.
• Optional sliced almonds add crunch, extra protein and a pretty rustic finish to bars.

Ingredient Quantities

• 1 1/2 cups (150 g) blanched almond flour (for crust)
• 3 tbsp (45 ml) melted coconut oil (or melted vegan butter)
• 3 tbsp (45 ml) pure maple syrup
• 1 tsp vanilla extract
• 1/4 tsp fine sea salt
• 3 cups (about 450 g) strawberries, fresh or frozen (hulled)
• 1/3 cup (80 ml) pure maple syrup (for filling)
• 2 tbsp arrowroot powder or tapioca starch
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract (for filling)
• pinch fine sea salt (for filling)
• 3/4 cup (75 g) blanched almond flour (for crumb topping)
• 2 tbsp coconut sugar or 2 tbsp extra maple syrup (your choice)
• 2 tbsp melted coconut oil (for topping)
• 1/4 tsp ground cinnamon (optional)
• 1-2 tbsp sliced almonds or chopped nuts (optional, for sprinkling)

How to Make this

1. Preheat oven to 350°F (175°C). Line an 8×8 inch pan with parchment leaving an overhang for easy removal.

2. Make the crust: stir 1 1/2 cups (150 g) blanched almond flour with 3 tbsp (45 ml) melted coconut oil (or melted vegan butter), 3 tbsp (45 ml) pure maple syrup, 1 tsp vanilla extract and 1/4 tsp fine sea salt until the mix holds when pressed. Press evenly into the prepared pan using your fingers or the bottom of a measuring cup.

3. Bake the crust 10 to 12 minutes until just set and lightly golden at the edges. Let it rest while you make the filling.

4. Prep the strawberries: if using frozen, thaw and drain excess liquid, then chop if large. In a medium saucepan combine 3 cups (about 450 g) strawberries, 1/3 cup (80 ml) pure maple syrup, 2 tbsp fresh lemon juice, 1 tsp vanilla extract and a pinch of fine sea salt. Cook over medium heat, mashing occasionally, until the berries are soft and syrupy, about 6 to 8 minutes.

5. Make the thickener: whisk 2 tbsp arrowroot powder or tapioca starch with 2 tbsp cold water to form a slurry, then stir into the simmering berries. Cook 1 to 2 more minutes until the filling thickens and turns glossy. Remove from heat and let cool a few minutes.

6. Make the crumb topping: combine 3/4 cup (75 g) blanched almond flour, 2 tbsp coconut sugar or 2 tbsp extra maple syrup (your choice), 2 tbsp melted coconut oil and 1/4 tsp ground cinnamon (optional). If you chose maple syrup the mixture will be stickier, so pop it in the fridge 10 minutes if needed, then crumble into coarse crumbs. Stir in 1 to 2 tbsp sliced almonds or chopped nuts if using.

7. Spread the slightly cooled strawberry filling evenly over the prebaked crust. Scatter the crumb topping evenly over the filling and press down very lightly so it adheres.

8. Bake everything 20 to 25 minutes at 350°F (175°C) until the topping is golden and the filling is bubbling at the edges. If the topping is browning too fast tent loosely with foil.

9. Cool the bars completely in the pan on a wire rack, then chill at least 2 hours or overnight so the filling sets and slices cleanly.

10. Lift bars from the pan using the parchment overhang, slice into squares with a sharp knife (wipe the knife between cuts or dip briefly in hot water for cleaner slices) and sprinkle extra sliced almonds if you like. Serve chilled or at room temp.

Equipment Needed

1. Oven (preheat to 350°F 175°C)
2. 8×8 inch baking pan lined with parchment paper leaving an overhang
3. 2 mixing bowls (one for crust and topping, one for filling)
4. Measuring cups and spoons
5. Small saucepan for the strawberry filling
6. Whisk and rubber spatula or wooden spoon
7. Measuring cup or small bowl to make the arrowroot slurry
8. Wire cooling rack
9. Sharp knife and cutting board for slicing and prepping berries

FAQ

Strawberry Pie Bars (Gluten Free + Dairy Free) Recipe Substitutions and Variations

• Almond flour (crust or crumb): swap for certified gluten free oat flour or cassava flour, about 1:1. Oat will be a bit denser so you might want 1–2 tbsp extra melted oil to hold it together, cassava gives a chewier bite.
• Melted coconut oil: use melted neutral oil like avocado or light olive oil, or melted vegan butter, 1:1. Vegan butter makes it richer, liquid oils keep it slightly more tender.
• Pure maple syrup (crust or filling): replace with agave nectar or brown rice syrup, 1:1. Honey also works if you dont need it to be vegan but it will add a stronger flavor.
• Arrowroot powder / tapioca starch (thickener): sub with cornstarch or potato starch, use about the same amount. Cornstarch will be a touch less glossy but still sets the filling fine.

Pro Tips

– Press the crust firm and even using the bottom of a measuring cup, not just your fingers. this helps it hold together after baking and stop it from crumbling when you slice, and if it still shrinks a little just press it back into the corners while it’s warm.

– If you use frozen berries, thaw in a colander and give them a gentle squeeze so you dont end up with a soggy filling. If the filling looks loose after cooking add another 1/2 tablespoon arrowroot slurry, but don’t overdo the starch or it gets gummy, let it cool a bit to judge the final thickness.

– For the crumb topping, if you pick maple syrup instead of sugar pop the mixture in the fridge 10 minutes before crumbling so it firms up and isn’t just sticky mush. also sprinkle the sliced almonds on in the last 5 minutes of baking so they toast but dont burn.

– Chill the bars completely before slicing, then warm a sharp knife under hot water and wipe between cuts for neat squares; or freeze the whole pan 15 to 20 minutes for extra clean slices if you want perfect presentation.