Paleo & Vegan Raspberry Crumble Bars

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!

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Servings: 12 bars

Course: Breakfast, Dessert

Cuisine: American

Ingredients Method

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

Method

 

1. 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.
2. Press ⅔ of the dough into the prepared pan, saving the rest for crumbling on top. Bake for 10 min.
3. In a medium saucepan, add your raspberries and cook over medium-low heat until you can start to mash them. Begin mashing them together.
4. Add the rest of the filling ingredients and continue cooking until you have a thick jam filling.
5. 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!