Egg Free Raspberry Streusel Bars
Ingredients
The crust
-
2
cups
blanched almond flour
-
¼
teaspoon
celtic sea salt
-
2
tablespoons
coconut oil, melted
-
1
tablespoon
vanilla extract
-
1
tablespoon
water
The filling
The topping
-
¼
cup
coconut oil
-
¼
cup
blanched almond flour
-
2
tablespoons
xylitol
-
½
teaspoon
celtic sea salt
-
1
cup
walnuts, chopped
-
½
cup
unsweetened shredded coconut
Instructions
- Combine almond flour, salt, coconut oil, vanilla, and water in a food processor until a dough forms.
- Press the dough into an 8x8 inch baking dish.
- Bake at 350°F for 12 minutes.
- In the food processor, blend the oil, almond flour, xylitol, and salt until creamy.
- Briefly mix in walnuts and coconut, leaving them coarse.
- Set the streusel topping aside.
- Spread raspberry jam over the warm crust.
- Sprinkle the streusel topping over the jam.
- Bake at 350°F for 15 minutes.
- Cool for 10 minutes, then refrigerate for 2 hours to set.
- Serve.
Nutrition Facts (estimated)
Servings
16 bars
Calories
250
Total fat
18g
Total carbohydrates
20g
Total protein
6g
Sodium
200mg
Cholesterol
0mg
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