Raspberry Almond Bars (Grain-free, Dairy-free)
User Reviews
4.5
Raspberry Almond Bars (Grain-free, Dairy-free)
Description
The recipe begins by simmering maple syrup, frozen raspberries, and vanilla to create a thickened fruit filling. The preparation avoids overcooking to preserve the filling’s ability to set. Meanwhile, the crust mixes almond flour, coconut oil, vanilla, water, and sea salt to form a dough that bakes into a firm, golden base.
The crumbly topping, combining ground walnuts, shredded coconut, maple syrup, coconut oil, salt, and almond extract, is prepared to provide a textured contrast to the smooth filling and crisp crust. Each layer brings distinct flavors: the tart raspberries balance the nutty almond and walnut elements, complemented by the sweetness of maple syrup.
Once assembled, the bars offer a satisfying snack or dessert option suitable for those avoiding grains and dairy. Chilling the filling thoroughly before assembling prevents sogginess and helps the bars hold their shape.
For optimal texture, prepare the filling ahead and refrigerate it overnight before layering onto the crust and topping with the crumb mixture.
Ingredients
Crust:
- 2 cups almond flour or almond meal
- 2 tablespoons coconut oil
- 1 tablespoon vanilla extract
- 1 tablespoon water
- 1/4 teaspoon salt sea salt
Filling:
- 10 oz raspberries frozen, in bag
- 1/2 cup pure maple syrup
- 1 teaspoon vanilla extract
Crumb Topping:
- 1 cup walnuts
- 1/2 cup coconut unsweetened, shredded
- 2 tablespoons pure maple syrup
- 1 tablespoon coconut oil
- 1/4 teaspoon salt 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
- Allow the raspberry filling to cool completely, at least 2 hours, to thicken properly before topping the crust.
- Preparing the raspberry filling the night before improves texture and ease of assembly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 286 kcal
% Daily Value*
| Calories | 286kcal | 14% |
| Carbohydrates | 20g | 7% |
| Protein | 5g | 10% |
| Fat | 21g | 32% |
| Saturated Fat | 6g | 30% |
| Sodium | 100mg | 4% |
| Potassium | 137mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 12g | 24% |
| Vitamin A | 10IU | 0% |
| Vitamin C | 6.4mg | 7% |
| Calcium | 74mg | 7% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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