With spring finally on the rise, I made these healthy, delicious raspberry pie bars. It’s a good way to use up any remaining frozen berries that may be in your freezer from last season, or you can file this one away until berries are in season again. They are so refreshing on a beautiful day and perfectly chewy. I enjoy them best after they are cooked and refrigerated so that they are cool. These bars are also dairy free, gluten free, and paleo, enjoy!
Ingredients:
Crust-
- 2 cups almond flour
- 2 tbsp coconut flour
- 1/3 cup honey (available from many local vendors)
- 1/3 cup coconut oil melted
- 1 tsp vanila extract
- 1/4 tsp cinnamon
Filling-
- 1 1/2 cup raspberries (or berry of your choice) If using frozen berries, try to drain any excess water before using and consider increasing flour slightly
- 1 tbsp honey
- 1 tbsp coconut oil
- 1 tbsp coconut flour
- Crumb Topping-
- 1/4 cup chopped walnuts, or pecans
- 1/4 cup chopped dates
- 1/4 cup remaining crust layer
Instructions:
- Preheat the oven to 350 & line a 9 inch square pan with parchment paper
- In a bowl mix the almond flour, coconut flour, honey, coconut oil, vanilla extract, and cinnamon for the crust layer. Mix until well combined
- Press the crust into the pan (set aside 1/4 a cup for the crumb topping) and bake the crust for 10 minutes
- Now for the filling, in a saucepan combine raspberries, honey, coconut oil, and coconut flour; cook on medium heat & press the raspberries in to break them down, cook 2-3 minutes or until thick; it should look like a jam. Transfer to a bowl and refrigerate until needed
- Once the crust is cooked, let cool for 10 minutes. Add the walnuts and dates to the 1/4 cup remaining crumb topping
- Spread the raspberry sauce over the crust, then sprinkle the crumb layer on top, bake for 15 minutes.
- Let cool and cut, refrigerate for up to one week