PALEO RASPBERRY CRUMB BARS
Three perfect layers of deliciousness that make for a yummy breakfast, snack or dessert! You’ll love these Raspberry Crumb Bars that are full of nutrients and flavor. Paleo, Grain-Free, and Vegan, but no one will ever know!
These bars are just pure magic. Nourishing your your tummies and making them so incredibly happy with three moist layers of cookie-ish goodness, fresh raspberry chia jam, and a crumbly crust! I am pretty sure cookie-ish is not a word, but just go with it…..
Paleo Raspberry Crumb Bars
Recipe is adapted from Detoxinista
PREP TIME
10 MINUTES
COOK TIME
30 MINUTES
TOTAL TIME
40 MINUTES
SERVINGS
12 BARS
AUTHOR
AMY
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:
2 cups frozen raspberries
1 tbsp lemon juice
2 tbsp raw honey* or maple syrup
pinch of lemon zest
1 tbsp chia seeds
Crumb topping:
1 cup walnuts or almonds
1/2 cup unsweetened shredded coconut
2 tbsp coconut sugar
1 tbsp coconut oil
1/4 tsp salt
Instructions
Begin by making your filling, this has a jam consistency. In a medium saucepan, combine raspberries, honey, lemon juice and lemon zest. Heat to a medium to medium high heat, until mixture begins to bubble. Let bubble for 1-2 minutes, then lower heat to a simmer. While simmering, be sure to mash the berries with a wooden spoon. Cook for an additional 2-3 minutes, remove from heat. Add in chia seeds. Let cool for 5-10 minutes before transferring to a glass jar or dish, and place in the fridge to cool completely. This will take about 1 hour, but you can also make the filling and let sit overnight.
Now make the crust: Preheat your oven to 350 degrees. Line an 8x8 square pan with parchment paper and lightly grease. Combine all of the crust ingredients into a food processor and pulse until mixture is crumbly. Take mixture and carefully distribute over the parchment paper, pressing down firmly and evenly. Place inside the oven and bake for 13 minutes, or until lightly golden brown. Remove from oven and let cool for 20 minutes. Leave the oven hot.
While crust is cooling, make the crumb mixture. Combine all ingredients into your food processor and pulse for about 10 seconds, or until mixture is crumbly.
Once crust is cooled, spread the jam filling over the crust. Complete by topping with the crumb mixture. Now bake for 15-18 minutes, or until top is golden brown.
Remove from oven and cool completely. Once cooled, slice into squares.