Healthy Raspberry Crumb Bars

INGREDIENTS

Crust:

2 cups almond flour

2 tablespoon coconut oil 

1 tablespoon vanilla 

1 teaspoon almond extract 

1 teaspoon water

pinch of salt

Raspberry filling:

2 cups frozen raspberries 

2 tablespoon maple syrup 

1 tablespoon lemon juice

1 teaspoon lemon zest

1 teaspoon cornstarch 

Crumb topping:

1 cup almonds

½ cup unsweetened coconut flakes

2 tablespoons coconut sugar

2 tablespoons coconut oil

1 teaspoon almond extract

PREP TIME: 60 MINUTES (including cooling time) | COOK TIME: 20 MINUTES | SERVINGS: 6-8

1.In a small saucepan add the raspberries, maple syrup, lemon juice and zest; heat to medium. Heat until raspberries begin to bubble. Let raspberries bubble for 2 minutes, stirring occasionally.  Reduce heat to a simmer and let cook for an additional 3 minutes.

2. While raspberries are simmering, mash them up with a spoon. Remove from heat and whisk in the cornstarch.  Let cool for ten minutes and then pour into a bowl. Place in the refrigerator and let cool completely.

3. While the raspberries are cooling make the crust. Preheat oven to 350. Line an 8x8 baking sheet with parchment paper and grease the pan. Using a food processor or blender, pulse together all of the crust ingredients until combined.

4. Pour into baking dish and press down until the bottom is evenly coated. Bake for 15 minutes. Remove from oven and let cool completely.

5. While the crust is cooling make the crumb topping. Using a food processor or blender, pulse all of the crumb topping ingredients together until combined.

6. Now, take the cooled raspberry mixture and spread it over the cooled crust. Sprinkle with the crumb topping. Bake for 15-20 minutes or until golden brown. Let cool completely before cutting bars. Store in sealed container for up to 3 days.

Enjoy y’all!

This recipe was adapted from Wholesomelicious.