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!
Paleo Raspberry Crumb Bars
- ¼ of shortbread mixture
- ¼ cup chopped pecans
- 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 ¾ of the mixture (the other ¼ 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.