Raspberry Almond Bars
Ingredients
Crust
-
2
cups
almond flour or almond meal
-
2
tablespoons
coconut oil
-
1
tablespoon
vanilla extract
-
1
tablespoon
water
-
¼
teaspoon
sea salt
Filling
-
10
oz
frozen raspberries
-
½
cup
pure maple syrup
-
1
teaspoon
vanilla extract
Crumb Topping
-
1
cup
walnuts
-
½
cup
unsweetened shredded coconut
-
2
tablespoons
pure maple syrup
-
1
tablespoon
coconut oil
-
¼
teaspoon
sea salt
-
¼
teaspoon
almond extract
Instructions
- Prepare the raspberry filling by heating maple syrup in a saucepan, bring to a boil, then simmer for 5 minutes.
- Add frozen raspberries and vanilla extract, simmer for 15 minutes until thick, then chill in the fridge.
- Preheat the oven to 350°F and line an 8" x 8" baking dish with parchment paper.
- Combine crust ingredients in a food processor, process until the dough sticks together, then press into the baking dish.
- Bake the crust for 12 minutes, then allow to cool for 20 minutes.
- Prepare the crumbly topping by processing walnuts, coconut, maple syrup, coconut oil, sea salt, and almond extract until sticky and crumbly.
- Spread the raspberry filling over the crust, then add the crumbly topping.
- Return to the oven for 15 minutes until the topping is lightly golden.
- Allow to cool completely before cutting and serving.
Nutrition Facts (estimated)
Servings
12
Calories
286
Total fat
21g
Total carbohydrates
20g
Total protein
5g
Sodium
100mg
Cholesterol
0mg
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