Paleo Vegan Raspberry Crumb Bars

5 from 1 vote

Paleo Vegan Raspberry Crumb Bars! Dairy-free, made with almond flour and wholesome ingredients! A truly addicting grain-free dessert that's good for you. Gluten Free + Low Calorie + Vegan + Paleo

Prep Time20

Cook Time35

Chill Time30

Total Time1 25

Course: Bar, Dessert

Cuisine: American

Diet: Gluten Free

Servings: bars

Calories: 311kcal

Author: Megan Olson

Equipment

Standing Mixer
8x8 Baking Pan

Ingredients

For the Crust

1 1/2 cups almond flour
2 tablespoons almond flour
1/3 cup coconut flour
1/2 cup peanut butter or almond butter for Paleo
1/4 cup coconut sugar
1/4 cup coconut oil melted
1/2 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt

Raspberry Filling

2 cups raspberries
2 tablespoons coconut sugar
1 tablespoon lemon juice
1 tablespoon arrowroot powder
2 tablespoons lemon zest

US Customary - Metric

Instructions

Preheat the oven to 350 F. Prepare an 8x8 baking pan with parchment paper.
In a standing mixer, add the almond flour, coconut flour, baking soda and coconut sugar. Blend to combine then remove from the mixer and transer to a bowl.
To the standing mixer, add the peanut butter (or almond butter), vanilla extract, salt and coconut oil. Blend until combined then add the flour mixture to the wet ingredients.
Blend the ingredients until the mixture is crumbly.
Transfer 3/4 of the flour mixture into the prepared baking pan to form the crust. Press the dough together using your fingers into the bottom and corners. It will easily stick together.
Bake at 350 F for 10 minutes.
While the crust bakes, prepare the raspberry filling by adding the raspberries, coconut sugar and lemon juice to a saucepan.
Bring the saucepan to a medium heat while breaking up the berries with a whisk or spatula.
Once the berries are broken up, stir in the arrowroot powder. Let the filling simmer until thickened about 5 minutes then set aside to cool.
Remove the crust from the oven and cool at room temperature 5 minutes.
Spread the raspberry filling over the top of the crust in an even layer. Sprinkle the remaining 1/4 dough over the top of the raspberry filling.
Bake at 350 F for 25 minutes.
Remove from the oven and cool 5 minutes at room temperature. Sprinkle the lemon zest over the top then finish chilling the bars in the refrigerator 20 minutes before slicing and serving. The longer they chill the better they taste and easier they are to cut.

Notes

My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
A friendly reminder to measure properly when baking with gluten free flours.

Nutrition