Paleo Raspberry Crumble Bars

These Paleo inspired raspberry crumble bars are truly an amazing dessert, and not because raspberries are my absolute favorite fruit. Although I do love bananas, I enjoy berries much, much more. While they tend to be a bit on the expensive side, even at WalMart (a place I very rarely dare to tread,) every once in awhile I’ll splurge.

When I first went Paleo, I bought a lot of fruit thinking that since it was real, whole food, that I could eat it until my heart was content. Such was not the case with me. Over the years I have developed Insulin Resistance and so I’m currently following a low carb version of Paleo until I lose 20 pounds.

That means you get to make these delicious bars at home and tell me just how wonderful they turn out!

So, here goes. I found this recipe at a delightful blog called Deliciously Organic.


For the crust:

For topping:
3 tablespoons butter (or coconut oil), melted
  • 1 teaspoon pure honey
  • 3/4 cup blanched almond flour
  • 1/2 cup unsweetened finely shredded coconut
  • 1/4 cup sliced almonds


Preheat the oven to 325ºF and adjust rack to middle position. Oil an 8×8-inch baking dish with coconut oil. Line the bottom with two pieces of parchment paper, making sure the paper extends over two sides of the dish. (This will allow you to lift the bars out of the dish once baked and cooled.)

In a small bowl, combine the almond flour, baking soda and salt. In a medium mixing bowl, whisk together the melted butter (or coconut oil), honey and vanilla. Then whisk in the coconut flour. Stir in the blanched almond flour mixture to the butter mixture. Mix with a spoon until well combined. (The dough will be crumbly, but should be moist enough that it sticks together when you pinch it.) Spoon the dough into the prepared baking dish, and press it evenly along the bottom to form the crust. Bake the crust for 5-6 minutes, just until it rises a bit. Remove from oven. Spoon the preserves over the hot crust and spread evenly making sure to leave about 1/4-inch of bare crust on all sides. This prevents the preserves from seeping under the crust.

In the same bowl you used for the crust, whisk together the melted butter (or coconut oil) and honey. Using a spoon, stir in the blanched almond flour and shredded coconut until incorporated but still a bit crumbly.

Using your fingers, evenly crumble the coconut topping over the top of the preserves. Then evenly scatter the sliced almond across the top. Gently press the almonds into the crumble topping a bit.

Bake the bars for 18-20 minutes, until the crumble topping is lightly golden brown. Cool completely When the bars are completely cool cover and transfer to the refrigerator to chill, about 2-3 hours. Once bars are cold, remove from fridge and run a knife along the two sides without parchment. Using the parchment, gently lift the bar flat out of the dish and place on a cutting board. Cut the bar in half. Then cut each half in half lengthwise. Repeat on opposite side to form 16 square bars.

Kitchen Notes: Be sure to wait to cut the bars until they are cold. Otherwise, they will be quite crumbly and not hold together well. Wrap any leftover bars and store in the fridge or freezer.

*Also note, you can use any preserves you’d like to create these delicious cookie bars. Some of our other favorites are apricot, mixed berry and strawberry. Enjoy!

Recipe from Deliciously Organic

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