Go Back

Paleo Vegan SunButter Raspberry Crumb Bars



Raspberry Filling

Crumb Topping

  • The remaining 1/4 of the shortbread dough
  • 3 tablespoons chopped sunflower seeds


  • 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 3/4 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.