I don't know about you all, but I love a good berry crumble! I have made strawberry crumble bars, blueberry crumble bars, mango crumble bars, apple pie bars, and peach cobbler bars now, so I thought it was time to make a raspberry version. These are paleo, vegan, gluten-free, dairy-free, refined sugar-free, and so delicious!
Ingredients
Here are the ingredients you'll need:
- almond flour
- coconut flour
- maple syrup
- coconut oil
- vanilla extract
- raspberries-fresh or frozen
- tapioca flour
See recipe card for quantities.
Storage
Store in an airtight container in the fridge for up to 5 days!
Paleo & Vegan Raspberry Crumble Bars
These raspberry crumble bars are paleo, vegan, gluten-free, dairy-free, refined sugar-free, and absolutely delicious!
Ingredients
For the crust & crumble:
- 2 cup almond flour
- 2 tablespoon coconut flour
- ¼ cup maple syrup
- pinch of salt
- 1 teaspoon vanilla extract
- ⅓ cup coconut oil melted
For the raspberry filling:
- 2 cup raspberries fresh or frozen
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1 ½ tablespoon tapioca flour can sub arrowroot flour
- pinch of salt
Instructions
- Preheat oven to 350℉ and line an 8x8 pan with parchment paper. In a bowl, mix all of the crust/crumble ingredients until well combined.
- Press ⅔ of the dough into the prepared pan, saving the rest for crumbling on top. Bake for 10 min.
- In a medium saucepan, add your raspberries and cook over medium-low heat until you can start to mash them. Begin mashing them together.
- Add the rest of the filling ingredients and continue cooking until you have a thick jam filling.
- Spread the filling over the baked crust, add the rest of the crust dough crumbled over top of the berries, and return to the oven to make for another 18-20 min. Let cool completely before slicing and enjoying!
Leave a Reply