Paleo Berry Crumble Bars

by | Updated: July 20th, 2017

The recipe for these sinful-tasting bars calls for a super-sneaky nutritious ingredient. The secret? Collagen powder! Collagen is a natural protein that helps keep bones healthy and strong.† It also promotes youthful skin, healthier hair and stronger nails.† Not bad, right? The better news is that these paleo-friendly bars are packed with clean ingredients including cassava flour and fresh berries. Make these sweet squares for a better-for-you dessert, or indulgent breakfast, when you’re craving something just a little bit extra!

Homemade Paleo-Friendly Breakfast Bars Topped with Berry Crumble |

Yields 9 large bars


1 cup Otto’s Cassava Flour
1 cup Bob’s Red Mill Almond Flour
1 large egg
2/3 cup coconut sugar
5 Tbsp. 4th & Heart Ghee Butter Himalayan Pink Salt or coconut oil, melted (add a few pinches of salt if using coconut oil)
2 Tbsp. Vitacost Organic Maple Syrup
1/2 tsp. baking soda

1 cup fresh organic strawberries
1 cup fresh organic raspberries
2-1/2 Tbsp. Bob’s Red Mill Arrowroot Powder
2 Tbsp. Vitacost Organic Maple Syrup
1 scoop or heaping Tbsp. Vital Proteins Collagen Peptides
1 Tbsp. lemon juice
1/4 tsp. Frontier Co-op Organic Vanilla Extract
1/4 tsp. Vitacost Organic Ground Cinnamon
Pinch Redmond Real Salt

Optional berry topping
1/8 cup crushed Nature’s All Foods Organic Freeze-Dried Strawberries
1/8 cup crushed Nature’s All Foods Organic Freeze-Dried Raspberries


  1. Preheat oven 350 degrees F. Line 9×9 baking pan with lightly greased parchment paper. To make filling, combine all liquid filling ingredients in bowl and whisk in the arrowroot powder until dissolved.
  2. Pour mixture into saucepan, along with fresh berries, cinnamon and salt. Using rubber spatula or wooden spoon, mash berries to release juices. Cook on stovetop on med-high heat, mashing berries down as you go, until sauce forms. When mixture begins to bubble, cook for 2 minutes. Set to low and continue to simmer 5 more minutes, or until sauce thickens. Remove from burner, pour into bowl and set aside.
  3. In food processor, combine all crust ingredients and pulse until fully incorporated and ball of dough forms. Add half the dough to lined pan and press down evenly onto bottom of pan (wet fingers to make this step easier). Reserve remaining dough for crumble topping. Bake in oven for 12 minutes. Remove pan and set aside.
  4. Add vital protein collagen peptides to the cooled filling until dissolved. Spoon filling onto baked crust and smooth out evenly. Crumble remaining dough on top and bake for 22 minutes or until top is slightly browned.
  5. Remove from oven and sprinkle on berry topping if desired. Place in fridge to cool and firm up.
  6. Cut bars into nine large squares.