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Blackberry Margarita Bars

  • Author: Laura
  • Total Time: 45 minutes
  • Yield: 9 bars 1x


Rich and decadent bars with a brownie like texture but the flavor of a cocktail with tequila and blackberries.



1 ¼ cups paleo flour blend (2 cups almond flour, 1 ¼ cups tapioca starch, ¾ cup coconut flour)

¾ cup coconut sugar

½ teaspoon sea salt

1 teaspoon baking powder

½ cup coconut oil, room temperature

½ cup olive oil

2 large eggs, plus 1 large egg yolk

¼ cup freshly squeezed lime juice

1 tablespoon lime zest

1 ½ cups blackberries (you can throw in some blueberries if you want too)

1 teaspoon pure vanilla extract

3 tablespoons blanco tequila


Preheat oven to 350 degrees F, or 325 degrees F convection.  Oil an 8 inch square pan.

In a large bowl, stir together flour, sugar, salt, and baking powder.  Stir in the coconut and olive oil, eggs, lime juice and zest, and vanilla and tequila until the batter comes together.  Finally fold in the berries and pour the batter into the prepared pan.  Smooth into an even layer and bake about 30 minutes until golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.

Cool completely in the pan before slicing and serving.  Bars may be stored in an airtight container at room temperature for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag, for up to 3 months.  Thaw in the microwave about 1 minute.


Recipe adapted from Bakerella

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes