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These Pear & Hazelnut Crumb Bars with Salted Caramel Drizzle are grain free, gluten free and a healthy dessert that is delicious!

Pear & Hazelnut Crumb Bars with Caramel Drizzle {Grain Free}

  • Author: Kelsey




  • 2 1/2 cups almond flour
  • ½ cup arrowroot powder
  • 1 egg
  • 1/4 cup coconut oil (melted, at room temp)
  • 1/3 cup maple syrup
  • ¼ cup cashew butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 3 tbsp coconut sugar
  • 1 tbsp arrowroot powder


  • 1 ½ cups chopped pears (peeled)
  • ¼ cup chopped hazelnuts
  • ½ cup coconut sugar
  • 2 teaspoons arrowroot powder


  • ½ cup coconut sugar
  • 5 tbsp coconut cream (the thick white part in a can of coconut milk or buy coconut cream)
  • ½ tsp vanilla
  • ½ tsp salt
  • ½ cup organic powdered sugar


  • Preheat the oven to 375 degrees.
  • Place parchment paper on the bottom of the 8×8 pan that hangs over the side of the pan. (This is to make it easier to remove the bars)
  • In a medium bowl, stir together almond flour, ½ cup arrowroot powder, egg, coconut oil, maple syrup, cashew butter, vanilla and salt and mix to combine evenly.
  • Pat ⅔ of the dough evenly into the bottom of the prepared pan and bake for 10 minutes then remove from the oven.
  • Take the remaining ⅓ of the dough and add in 3 tablespoons of coconut sugar and 1 tablespoon of arrowroot powder.
  • In another bowl, stir together the chopped pears, hazelnuts, 1/3 cup coconut sugar and 2 teaspoons arrowroot powder. Toss to combine.
  • Spoon the pear mixture evenly over the bottom crust.
  • Crumble the remaining dough over the pear filling layer.
  • Bake in a preheated oven for 30-35 minutes, or until the top is slightly golden brown.
  • While the bars are baking, make the glaze.
  • In a small saucepan combine ½ cup coconut sugar and 5 tablespoons of coconut cream and place over medium high heat, stirring constantly.  Bring it to a boil then reduce the heat to a simmer and cook for another 2 minutes while still stirring constantly.
  • Transfer to a glass jar or bowl and stir in ½ tsp vanilla and ½ tsp salt, then place in the fridge to cool for about an hour.
  • Once caramel is cool, remove, add in the powdered sugar and stir to combine.  If the glaze is too thick add 1 tsp of water.
  • Pour about 1/2 the glaze (or as much as you want) over the cooled bars and cut into squares. I recommend refrigerating until ready to serve.


  • Note the salted caramel recipe makes about twice as much as you need to drizzle on the bars. Save the rest!