Paleo Vegan SunButter Raspberry Crumb Bars
Servings: 16 servings
Calories: 109kcal
Ingredients
Shortbread
- ¾ cup coconut flour
- ½ cup No Sugar Added SunButter
- ¼ cup maple syrup
- 1 teaspoon vanilla
Raspberry Filling
- 2 cups raspberries, fresh or frozen
- 1 tablespoon maple syrup
- 1 tablespoon arrowroot powder
- ⅛ teaspoon salt
Crumb Topping
- The remaining ¼ of the shortbread dough
- 3 tablespoons chopped sunflower seeds
Instructions
- Preheat oven to 350° and line a 8x8 (or 9x9) pan with parchment paper. Set aside.
- Make the shortbread. In a large bowl, combine the coconut flour, SunButter, maple syrup, and vanilla. Mix well until everything is combined and no dry spots remain. Press ¾ of the mixture into the bottom and bake for 10-12 minutes, until the edges are lightly brown.
- While the crust is baking, make the raspberry filling. Add raspberries, maple syrup, arrowroot and salt to a small saucepan and cook over medium heat until thick- about 7 minutes. Stir regularly and help break up the chunks. Pour into a bowl and place in the fridge until needed.
- Make the crumb topping: combine the remaining shortbread mixture with the chopped sunflower seeds and mix well, until crumbly.
- Once the crust is done baking, remove from the oven and let cool 5 minutes. Spread raspberry mixture evenly over the crust. Sprinkle the crumb topping on top of the raspberry layer and press in lightly. Bake 20 minutes.
- These are best stored in the fridge.
Nutrition
Calories: 109kcal | Carbohydrates: 12g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.4g | Sodium: 31mg | Potassium: 55mg | Fiber: 3g | Sugar: 5g | Vitamin A: 10IU | Vitamin C: 4mg | Calcium: 22mg | Iron: 1mg