Let freedom ring!

And by freedom, I mean the freedom that I felt upon finishing my chem final yesterday.

Then, to top it off, I walked outside to a 4th of July decorated corridor filled with students playing carnival games and feasting on the delicious smoked barbecue that hit the tip of my nose the second I touched the concrete.

Pure bliss.

I am so proud to be an American.

To live in a land where I can do what I want.

Well, you know, to an extent 🙂

The thing that I love most about the fourth of July is well…just about everything.

From the fireworks to the burgers, and then…to the dessert.

Nothing says the fourth of July like a double scoop of homemade vanilla Bluebell ice cream with some sort of warm fruit crisp.

It’s all about the crust, people.


I’m definitely a crust person.


Just give me the pie, but take out the filling and I’ll just eat a plate of crust please.

Graham cracker crust is mahhhhhh fave.


But then there is jam.

I am a jam kind of person.


I could slather a good jam on just about anything.


Especially when it’s made locally.

Revival Market knows their jams.

I just had to have a jar of their blackberry preserves.

If you’ve ever had blackberries picked fresh off their bushes at the peak of blackberry season…you know my joy.

I was privileged to live down the street from some family friends who would bring us a barrel each time blackberry season hit.

I smashed banged a crust and some blackberry jam together.


We will call these blackberry jam bars.


Just think of a really, really, ridiculously good crispy, yet delicate pie crust (this one’s made with olive oil, y’all)


slathered with a sweet blackberry jam.


Heaven on earth.


They just happen to be vegan, paleo, and gluten-free.


You love me.

Blackberry Jam Bars
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
Sweet blackberry jam spread over a crispy almond coconut crust. Gluten-free, vegan, and paleo.
  • ½ c. extra-virgin olive oil
  • ¼ c. coconut sugar
  • 1 t. pure vanilla extract
  • ⅓ c. + ¼ c. almond meal
  • ⅓ c. coconut flour
  • ½ t. baking powder
  • 1 c. blackberry preserves
  • coconut butter, for serving
  1. Preheat the oven to 350 degrees F. Grease an 8x8 in. square baking pan with cooking spray.
  2. In a large bowl, whisk together the evoo, coconut sugar, and vanilla.
  3. Stir in the almond meal, coconut flour, and baking powder.
  4. Press the crust mixture into the prepared pan.
  5. Place the preserves in a microwave safe bowl and microwave for 10-15 second or until slightly melted.
  6. Spread the preserves evenly over the crust.
  7. Bake for 25-30 minutes or until the crust is slightly golden and the jam begins to bubble.
  8. Let cool completely, slice into even squares, and serve with a drizzle of melted coconut butter.

Nutritional Facts: Calories: 140, Total Fat: 1.4g, Total Carb: 9.9g, Sugars: 1.5g, Protein: 1.8g



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  2. You hit the nail on the head – the crust is where it’s at! [And that every July 4th celebration needs a crumble/berry pie of some sort]. These look absolutely amazing!


  1. […] really been into desserts […]

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