Raspberry crumble bars (paleo, vegan, refined sugar free, gluten free)

A sweet treat-yoself for this Valentines Day.

My first real winter in New England has me reminiscing about my four winters in Cleveland. Specifically, I have been remembering a delicious raspberry oat bar and chai latte I used to get at the coffee house across from the Cleveland Institute of Music. It was the most delicious combo! And at the time, I thought that any baked good that boasted fruit and oats had to be very nutritious. Little did I know that bar and latte were just one of the many habits I had that added inflammation and stress to my body. But it was so delicious! And since it’s been on my mind, here is my grain-free, refined sugar free version of a raspberry bar.

Ingredients

Crust:

• 1 1/2 cups almond flour

• 1/4 cup coconut flour

• 1/3 cup coconut oil, liquid / melted

• 1/4 cup maple syrup

• 1 teaspoon vanilla extract

Raspberry filling:

• 2 cups fresh or frozen raspberries

• 2 tablespoons chia seeds

• 1 tablespoon maple syrup

Topping:

• 1 cup and 1 tablespoon almond flour

• 3 tablespoons liquid coconut oil

• 3 tablespoons maple syrup

• 2 teaspoons cinnamon 

• 1/4 teaspoon sea salt

• 1/4 cup shredded coconut (optional)

Instructions

1. Preheat oven to 350F and line an 8x8 (or similar) baking pan or dish with parchment paper. Grease with coconut oil.

2. In a small saucepan heat berries on medium heat. Stir frequently.

3. When berries are heated through and begin to breakdown, mash them up with a fork or puree with immersion blender. Stir in chia seeds.

4. Remove from heat, add maple syrup, and let sit.

5. In a medium bowl combine the almond flour and coconut flour. Add remaining crust ingredients and mix until batter is formed. Spread and press batter into the prepared pan. Bake for 15 minutes.

6. While crust is baking, prepare the topping. Combine almond flour, cinnamon, coconut oil, maple syrup, cinnamon, and salt in a medium bowl.

7. Remove crust from oven. Spread raspberry filling on top of crust. Top with crumbles and press down lightly with a spatula.

8. Bake for 25-30 minutes or until topping looks lightly toasted. Allow to cool for a few minutes before slicing. Sprinkle with shredded coconut (optional).

Eat + enjoy! ❤︎ Emily

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