These raspberry pie bars have a delicious shortbread crust and crumb top and a perfect gooey sweet apple raspberry filling! They’re a fun dessert to make and eat any time of day + they are gluten-free, dairy-free, paleo and vegan. The best part is, you can make these bars with pretty much any berry or fruit.
- 2 cups blanched almond flour
- 2 tablespoons coconut flour
- 1/3 cup raw honey
- 1/3 cup coconut oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1 1/2 cups raspberries
- 1 tablespoon honey
- 1 tablespoon coconut flour
- 1 tablespoon coconut oil
- 1/4 cup chopped walnuts
- 1/4 cup chopped dates
- 1/4 cup remaining crust layer
- Preheat oven to 350° and line a 9 inch square pan with parchment paper
In a mixing bowl, combine almond flour, coconut flour, vanilla, cinnamon, honey and coconut oil. Stir together until it is well combined. Press the dough (set aside 1/4 of dough to be used for the topping) into the bottom of the pan and bake for 10 minutes.
Now, make the filling. In a sauce pan combine the raspberries, honey, coconut flour and coconut oil. Cook over medium heat, pressing the raspberries to break down. Cook for 2-3 minutes, until the mixture is thick and no fully formed raspberries remain. It should look like a jam. Transfer the mixture into a small bowl and refrigerate until needed.
Once the crust is cooked let cool for 10 minutes. While that is cooling add chopped walnuts and chopped dates to the remaining 1/4 cup of dough.
Spread the raspberry sauce on the crust then sprinkle the dough mixture evenly on top. Press down gently to make sure it stays in place. Bake for 15 minutes.
Let cool and store in the fridge for up to one week!