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Valentine’s Day is a great excuse to whip up something sweet, don’t you think?
While chocolate desserts usually dominate this particular holiday, these raspberry bars are the perfect solution for any non-chocolate lovers in your life. They are downright addictive!
Featuring protein-rich almond flour and metabolism-boosting coconut oil, these treats are something you can feel good about serving to your loved ones. Sweet and tart homemade raspberry sauce pairs perfectly with this buttery crumb topping, creating a moist and crumbly bar that’s truly hard to resist.
I may never need another chocolate dessert again.
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Raspberry Almond Bars (Grain-free, Dairy-free)
makes one 8″ x 8″ pan
Adapted from Elana’s Pantry
Ingredients:
Crust:
2 cups almond flour or almond meal
2 tablespoons coconut oil
1 tablespoon vanilla extract
1 tablespoon water
1/4 teaspoon sea salt
Filling:
10 oz. bag of frozen raspberries
1/2 cup pure maple syrup
1 teaspoon vanilla extract
Crumb Topping:
1 cup walnuts
1/2 cup unsweetened shredded coconut
2 tablespoons pure maple syrup
1 tablespoon coconut oil
1/4 teaspoon sea salt
1/4 teaspoon almond extract
Directions:
Prepare the raspberry filling by heating the 1/2 cup maple syrup in a 1 1/2-quart saucepan over medium heat. Bring the maple syrup to a boil, then reduce the heat and allow to simmer for 5 minutes. Add the frozen raspberries and vanilla extract, and bring to a simmer again, allowing the mixture to cook for 15 minutes, until thick.
(Do not cook for longer than 15 minutes, or the pectin will break down and the sauce will not thicken properly.)
Remove from the heat, and transfer to a glass jar to chill in the fridge while you prepare the crust. (For best results, allow the raspberry filling to chill completely before adding to the crust. If you can make it the day before, it will become more thick and jam-like!)
*Note: Fresh raspberries may be used if you prefer, I simply chose frozen because they are more affordable. You may also substitute 1 cup of prepared raspberry jam, to make things easier!
For the crust, preheat the oven to 350F and line an 8″ x 8″ baking dish with parchment paper, to prevent sticking. Combine all of the crust ingredients in a food processor, and process until the dough sticks together. Press the dough into the bottom of the baking sheet, and bake for 12 minutes at 350F. Remove from the oven and allow to cool for 20 minutes.
Prepare the crumbly topping by combining the walnuts, coconut, maple syrup, coconut oil, sea salt and almond extract in a food processor, and process until sticky and crumbly, but still coarse in texture.
Arrange the bars by spreading the raspberry filling over the crust, then spreading the crumbly topping over the raspberry layer.
Return to the oven for 15 minutes at 350F, or until the topping is lightly golden.
Allow to cool completely before cutting and serving. For best shelf life, store leftovers covered in the fridge for up to a week.
Raspberry Almond Bars (Grain-free, Dairy-free)
Ingredients
Crust:
- 2 cups almond flour or almond meal
- 2 tablespoons coconut oil
- 1 tablespoon vanilla extract
- 1 tablespoon water
- 1/4 teaspoon sea salt
Filling:
- 10 oz . bag of frozen raspberries
- 1/2 cup pure maple syrup
- 1 teaspoon vanilla extract
Crumb Topping:
- 1 cup walnuts
- 1/2 cup unsweetened shredded coconut
- 2 tablespoons pure maple syrup
- 1 tablespoon coconut oil
- 1/4 teaspoon sea salt
- 1/4 teaspoon almond extract
Instructions
- Prepare the raspberry filling by heating the 1/2 cup maple syrup in a 1 1/2-quart saucepan over medium heat. Bring the maple syrup to a boil, then reduce the heat and allow to simmer for 5 minutes.
- Add the frozen raspberries and vanilla extract, and bring to a simmer again, allowing the mixture to cook for 15 minutes, until thick. (Do not cook for longer than 15 minutes, or the pectin will break down and the sauce will not thicken properly.) Remove from the heat, and transfer to a glass jar to chill in the fridge while you prepare the crust.
- For the crust, preheat the oven to 350F and line an 8" x 8" baking dish with parchment paper, to prevent sticking. Combine all of the crust ingredients in a food processor, and process until the dough sticks together. Press the dough into the bottom of the baking sheet, and bake for 12 minutes at 350F. Remove from the oven and allow to cool for 20 minutes.
- Prepare the crumbly topping by combining the walnuts, coconut, maple syrup, coconut oil, sea salt and almond extract in a food processor, and process until sticky and crumbly, but still coarse in texture.
- Arrange the bars by spreading the raspberry filling over the crust, then spreading the crumbly topping over the raspberry layer. Return to the oven for 15 minutes at 350F, or until the topping is lightly golden.
- Allow to cool completely before cutting and serving. For best shelf life, store leftovers covered in the fridge for up to a week.
Notes
Nutrition
Calories per bar: 286, Fat: 21g, Carbohydrates: 20g, Fiber: 4g, Protein:5g
Hope you enjoy them!
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Reader Feedback: Do you prefer chocolate or non-chocolate sweets?
I made a half recipe and baked it in a small five inch square baking dish. After reading some people thought the filling was too thin I added a half teaspoon of arrowroot dissolved in a bit of water to the filling. Our dinner guests enjoyed this as much as we did. This recipe is a keeper, thank you!
Looking forward to trying out your recipes. Thank you for allowing access to them online.