Gluten Free Cranberry Currant Persimmon Bars

Gluten Free Cranberry Currant Persimmon Bars photo by recipe author

Servings: 15
Preparation Time: 40 minutes

Crust:

• 1 cup plain almonds
• 1/2 cup water
• 1 cup dates (10 regular dates, pits removed)
• 1/2 cup coconut flour
• 1/4 cup sugar

Fruit Filling:

• 2 medium persimmons, chopped (about 1/2-3/4 cup)
• 1/2 cup chopped cranberries
• 1/3 cup dried currants or raisins
• 1/4 cup water
• 1/2 cup sugar

Crumb Topping:

• 1/2 cup almond flour*
• 1/2 cup coconut flour
• 1/4 cup sugar
• 1 teaspoon cinnamon
• 1 tablespoon olive oil
• 1 tablespoon butter or coconut oil
• 1 teaspoon almond milk or water

Preheat oven to 375 °F.

Crust: in a blender, puree almonds, water and dates together until smooth. In a bowl, add in date mixture and remaining crust ingredients and mix until well combined. Spread into a greased 9×13 baking pan. Bake for about 15 minutes or until lightly browned.

Filling: in a saucepan, combine fruit filling and bring to boil over medium heat. Cook for about 10 minutes or until mixture starts to thicken. Pour fruit mixture over crust.

Topping: in a small bowl, combine topping ingredients and blend together with a fork until crumbly. Sprinkle crumb mixture over fruit filling. Return bars to oven and bake for an additional 10 minutes or until crumb topping starts to brown. Let cool about 15 minutes and cut into bars.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

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