Raspberry Almond Bars (Grain-free, Dairy-free)

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!

raspberry almond bars

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.

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.)

making the raspberry sauce

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.

assembling the raspberry almond bars

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

4.37 from 22 votes
Raspberry Almond Bars (Grain-free, Dairy-free)
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
 
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.
Course: Dessert
Cuisine: American
Keyword: dairy free, dessert, grain free, paleo
Servings: 12
Calories: 286 kcal
Author: Megan Gilmore
Ingredients
Crust:
Filling:
Crumb Topping:
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Allow to cool completely before cutting and serving. For best shelf life, store leftovers covered in the fridge for up to a week.
Recipe Notes

For best results, allow the raspberry filling to cool completely, at least 2 hours, before topping the crust. If you can prepare the filling the night before to let it set in the fridge, it's even better!

Calories per bar: 286, Fat: 21g, Carbohydrates: 20g, Fiber: 4g, Protein:5g

Hope you enjoy them!

Reader Feedback: Do you prefer chocolate or non-chocolate sweets?

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Comments

Cherissa

I made these with leftover cranberry sauce. They were a huge hit!

Carol

AMAZING, AMAZING, AMAZING!!!!! I think I said it all lol

Daniela

Sad to say that these are impossible to eat as “bars.” They never set so you will have to eat them with a fork. They are also not particularly flavorful since the crust tastes like undercooked dough. I should have red the comments before spending about $20 worth of ingredients on this recipe.

    Val

    Be sure to keep anything with coconut oil in the fridge. Was this the problem? I want to make these for a friend. Hoping mine will set.

Linda

How many fresh raspberries do you use in this recipe?

Livia la presa

Love the recipe, it sure looks like a treat, can’t wait to try it out. I use a similar recipe for my gooseberry preserves, so will definitely try it out for the rasberry as well. I usually use the almond flour, but this one sure sounds damn interesting..thanks for sharing.

Dawn

How many calories are in one of these bars?

    Rachel

    Approx 160 calories per 16th of recipe.

Katie

AMAZING! I cooled the jam (used 12 oz Sam’s club package of fresh rasberries to make the jam) in the freezer while preparing the other components. I cooked the jam for exactly 15 minutes. I added rolled oats and cinnamon to the crust. These turned out perfectly and were a huge hit. (And very filling). THANK YOU!

Kimberly

How many calories in each? I put mine in regular muffin cups…

Alicia

Has anyone ever tried making this with peaches instead of raspberries? I’ve made it with raspberries and loved it but wanted to try peach and didn’t know if it would turn out the same.

Malissa

Thank you so much for this receipe I have recently gave up soda, junk food and everything bad! It’s been a little difficult and I needed something to give me just a little bit of sweet, this did the truck. I’m so happy I have decided (finally) to take care of myself and nourish my body! Thank you for this receipe, it has shown me that Healthy eating can taste delicious!

Also, this is great in the morning with some coconut milk (unsweetened, no additives, no gmo)…just delicious with a big cup of black coffee! Thank you again!

Brooke Hailey

I am literally dying at how good these are! I had a sweet tooth and someone suggested cheesecake. And I tried this and was like- I’d rather have this any day!!

Cheryl

I found that the salt ratio was too much with the other ingredients. Was it suppose to be such? I think I’ll add 1/8 instead of 1/4. Still, appreciate the recipe. Look forward to trying others.

Cheryl

OK, I’m a knucklehead! My bad. I used the WRONG measuring spoon! SCRATCH my previous post and forgive my rash response. Yeesh!

I’m still going to eat it!

Alana

Setting as I write this, I did add some chia seeds to the filling after reading some of the comments about the filling not setting and used home partially roasted almonds to make a dry almond meal for the base, seems to have crusted nicely and doesn’t look like it will crumble.. also made a few Keto friendly tweaks… can’t .wait to try it when It’s all together! Thanks for the recipe!

Becky

The raspberry jam and the topping were great, but the base didn’t hold together. You could eat it with a fork but by no means as a bar.

Judi

Loved this recipe and have made it three times. I substituted agave nectar for the maple syrup and it worked out just fine. I believe it hardens a little bit more with the syrup, but I left it in the fridge for at least 2 hours. It’s delicious. Thank you for posting this recipe!

Jan

These looks delicious! I see you had the calorie count. I am trying to watch my carbs. I was wondering what the carb and fiber count is if you have it. Thanks!

April

These tuned out awesome. Just the right amount of sweet. Next time I’ll sub pecans for walnuts since walnuts aren’t my favorite and sub oats for the coconut (also not my favorite). I used frozen raspberries since we have so many leftover from summer smoothie ingredients. I can’t wait to try more recipes on your site.

Laura

Yummmmmm!!! I’ve made and loved a bunch of your recipes and this one inspired me to finally write to say thank you. Thank you! These were outstanding. I used frozen blueberries and subbed some oat flour for the almond flour because I ran out — sensational. I will be making these frequently 🙂

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