Paleo Raspberry Crumb Bars
These Paleo Raspberry Crumb Bars are so easy to make and have 3 layers of deliciousness! These fruity bars are gluten free, dairy free, and vegan!
I have to be honest. I am ready for cool weather and comfort food. I’m ready for fall squash, pumpkins, apples, and all the warm spices. But I’m sharing another summer recipe because as much as I want all that, it is still the middle of August and berries are still in season. I am actually so glad I made these because they are incredibly delicious and super easy!
The base is the same as the base of my Paleo Twix Bars. It’s super easy to make, sweetened just right, and will melt in your mouth. The filling is sweet, thick and takes literally 2 minutes to make. So easy! Then the topping is some of the leftover base with chopped pecans added to it. I think we can all agree that crumb topping makes everything better!
These bars are soft with just a slight crunch from the pecans. The triple layers all together taste so amazing! These bars are not overly sweet, but make such a nice treat. You can add more maple syrup to the raspberries if you want- I like my fruit on the tart side so I just added a little.
If you don’t have raspberries you could also make this with blackberries or blueberries. I’m already dreaming up fall versions in my head!
You of course can enjoy them right out of the oven, then any leftovers should be kept in the fridge. They are just as good cold and make the perfect snack or breakfast.
You will love these bars because they are simple and so delicious! The freshness from the raspberries and the crumb topping will make them your new favorite!
- 2 cups almond flour
- 2 tablespoons coconut flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1/3 cup pure maple syrup
- 1/3 cup Golden Barrel Coconut Oil, melted
- 1 1/2 cups raspberries
- 1 tablespoon maple syrup
- 1 tablespoon tapioca flour
- 1/8 teaspoon salt
- 1/4 cup chopped pecans
- 1/4 remaining shortbread dough
- Preheat oven to 350° and line a 9 inch square pan with parchment paper. Set aside.
- In a medium bowl, combine almond flour, coconut flour, salt, vanilla, maple syrup, and coconut oi. Stir together until it is well mixed and everything is incorporated evenly. Press 3/4 of the mixture (the other 1/4 will be used for the topping) into the bottom of the pan and bake for 12 minutes.
- While the base is cooking, make the filling. In a sauce pan combine the raspberries, maple syrup, tapioca flour, and salt. Cook over medium heat, pressing the raspberries to break down. Cook for 2-3 minutes, until the mixture is thick and no large raspberries remain. Scrap mixture into a small bowl and refrigerate until needed.
- Once the base is cooked let cool 5 minutes. While that is cooling add chopped pecans to the remaining dough.
- Spread the raspberry sauce on the base then sprinkle the dough/pecan mixture evenly on top as evenly as possible. Press down gently to make sure it stays in place. Bake for 20 minutes, or until golden brown.
- Store any leftovers in the fridge.
I am wondering if there is an alternative fortbread dough? I am from Germany and there is no such thing here 🙂
Hi Sezer- you could use a gluten free mix if that’s available. Here is an article about where to find baking ingredients in Germany from another blogger- about half way down the page: http://www.texanerin.com/ingredients/
I hope that helps! Let me know if you have more questions- I would love to help answer them!
I was wondering if there was nutritional information for these? How many carbs in each square?
Hi Loni- I don’t calculate the nutrition facts for my recipes, but you can use a website like My Fitness Pal to figure it our if you want. Hope you try them!
Do you know if these can be frozen and for how long?
Hi Kathleen- I haven’t personally tried it, but I think that would work great. I’d say up to a couple months. Hope you try them!
I don’t have any almond flour so I am going to have to substitute with oat flour. Also, I am doubling the recipe and putting it in a 9×13 pan instead. It looks / sounds delicious!
I hope it turned out great, Carol! I love the idea of doubling it.
Made these tonight thinking we would have little breakfast bars for the kids and there are none left! Soooooooo good. On top of the jam layer I added fresh raspberries sliced in half. Our family dove into the pan after dinner. They are delicious.
Thank you for trying my recipe, Shayneh! I’m so glad the kids liked them! They added raspberry layer sounds so delicious! Thanks for the great feedback 🙂
Can I substitute honey for the maple syrup?
Hi Catherine- yes, that should work just fine. Enjoy!
Hi I can’t have any honey or maple can I substituted with something else
Hi Yvette- date syrup will work. Hope you love them!
I have made the blueberry version of this recipe several times and with great success!! I’m trying this with chopped strawberries instead of raspberries. I just swapped out the maple syrup for honey. They look and smell amazing. I can’t wait to try them!!
Thanks for trying them, Renee!
I am wondering why you add coconut flour. I just tried this recipe and it would have been amazing without the coconut flour. I hate the texture, and I don’t like the taste in baked goods. It tastes dry and grainy and the bars were extremely crumbly. Is there anything else I could use?
These are delicious! It’s hard to find paleo desserts without eggs (allergy in our house) sometimes so thanks for sharing these!
Thank you for this recipe!! It’s so delicious and one of my new go-tos!! 🙂
Thank you so much for the yummy recipe! We are new to paleo and this has been our favorite new recipe so far. I am so excited to make this for the upcoming holidays to share with our family. I made these today with frozen blackberries and strawberries I had on hand and they are a big hit! I can’t wait to try them with different fruit as well.
These are amazing! That’s it!!
These are amazing! I have been making these for a few months now and I can honestly say I’ve made it at least 10-15 times. There’s times where I make them twice in the same week! They’re so good! I’ve been skipping putting the vanilla inside and it still is delicious. My favorite thing is keeping them in the refrigerator and eating them cold. They have so much more flavor after they are completely cooled.