Yes to Yummy

Raspberry Crumble Bars

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Yield 12 medium-sized bars


2 cups of blanched almond flour, plus more if too wet

1/3 cup of raw coconut nectar (can be substituted with maple syrup)

2 tablespoons of softened or melted coconut oil, plus more if too dry

1 tablespoon of vanilla extract

A generous pinch of salt


1/3 cup of raw coconut nectar (maple syrup can be substituted)

1 10-ounce bag of frozen raspberries (preferably organic)

3 tablespoons of chia seeds, ground in a coffee grinder or food processor


2 cups of whole, raw walnuts (sprouted or unsprouted–I prefer sprouted)

1 cup of blanched almond slivers

2-3 tablespoons of raw coconut nectar (maple syrup can be substituted)

2 tablespoons of coconut oil

A generous pinch of salt


Preheat the oven to 350 degrees and grease a 9 x 13 inch pan with coconut oil.


In the bowl of a food processor, blend together the blanched almond flour, raw coconut nectar, softened or melted coconut oil, vanilla extract, and salt. Process until homogeneous, about 1 to 2 minutes; your dough should be sticky to the touch but easy to form into a ball. If it feels too dry, add in up to 1 tablespoon more of coconut oil; if it feels too wet, add in up to 1/4 cup more of almond flour.

Press the dough into the prepared pan and spread out with your hands.

Bake until golden brown on top and firm to the touch, about 13 to 15 minutes. It’s important that it’s firm, but not over-baked: it’s going back in that oven! Place the crust the freezer to chill out while you make the raspberry filling.


In a small saucepan, bring the raw coconut nectar to a slight boil over medium heat. Once bubbling, turn the heat down slightly and stir the frozen raspberries. Let cook over medium-low heat until the fruit is mostly broken down, about 10 minutes, whisking occasionally to help break it down.

Remove the raspberry mixture from the heat and stir in the ground chia seeds.

Let the raspberry-chia mixture sit for 10 minutes and stir occasionally.


In the bowl of a food processor, combine the whole, raw walnuts, blanched almond slivers, raw coconut nectar, coconut oil, and salt. Pulse until coarsely ground, about 30 to 45 seconds. The topping should almost hold together at the touch but not be the texture of a dough.


Remove the base from the freezer, and spread the raspberry jam all over, leaving no spot untouched. Using your hands, crumble the topping into the pan, making sure to cover most of the jam.

Bake until fragrant and golden brown on top, about 20 minutes. Allow to cool completely to room temperature before slicing and serving.

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