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These Paleo Raspberry Crumb Barsare 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 Print Recipe
- CourseBars, Dessert
- KeywordDairy Free, Gluten Free, Paleo
| Servings | Prep Time |
| 9 squares | 10 min |
| Cook Time |
| 32 minutes |
|
|
| Paleo Raspberry Crumb Bars Print Recipe
|
Ingredients
Shortbread Layer
- 2 cups almond flour
- 2 tablespoons coconut flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1/3 cup pure maple syrup
- 1/3 cup Golden Barrel Coconut Oil, melted
Raspberry Layer
- 1 1/2 cups raspberries
- 1 tablespoon maple syrup
- 1 tablespoon tapioca flour
- 1/8 teaspoon salt
Crumb Topping
- 1/4 cup chopped pecans
- 1/4 remaining shortbread dough
Servings: squares
Instructions
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 3/4 of the mixture (the other 1/4 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.
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23 thoughts on "Paleo Raspberry Crumb Bars"
Sezer says:August 15, 2017
I am wondering if there is an alternative fortbread dough? I am from Germany and there is no such thing here 🙂
Reply
- Jessica DeMay says:
August 15, 2017
Hi Sezer- you could use a gluten free mix if that’s available. Here is an article about where to find baking ingredients in Germany from another blogger- about half way down the page: http://www.texanerin.com/ingredients/
I hope that helps! Let me know if you have more questions- I would love to help answer them!Reply
- Loni says:
September 14, 2017
I was wondering if there was nutritional information for these? How many carbs in each square?
Reply
- Jessica DeMay says:
September 15, 2017
Hi Loni- I don’t calculate the nutrition facts for my recipes, but you can use a website like My Fitness Pal to figure it our if you want. Hope you try them!
Reply
- Kathleen says:
January 21, 2018
Do you know if these can be frozen and for how long?
Reply
- Jessica DeMay says:
January 24, 2018
Hi Kathleen- I haven’t personally tried it, but I think that would work great. I’d say up to a couple months. Hope you try them!
Reply
- Carol says:
April 29, 2018
I don’t have any almond flour so I am going to have to substitute with oat flour. Also, I am doubling the recipe and putting it in a 9×13 pan instead. It looks / sounds delicious!
Reply
- Jessica DeMay says:
May 1, 2018
I hope it turned out great, Carol! I love the idea of doubling it.
Reply
- Shayneh says:
May 23, 2018
Made these tonight thinking we would have little breakfast bars for the kids and there are none left! Soooooooo good. On top of the jam layer I added fresh raspberries sliced in half. Our family dove into the pan after dinner. They are delicious.
Reply
- Jessica DeMay says:
May 24, 2018
Thank you for trying my recipe, Shayneh! I’m so glad the kids liked them! They added raspberry layer sounds so delicious! Thanks for the great feedback 🙂
Reply
- Catherine says:
June 26, 2018
Can I substitute honey for the maple syrup?
Reply
- Yvette says:
April 25, 2019
Hi I can’t have any honey or maple can I substituted with something else
Thank youReply
- Renee Cramer says:
June 27, 2020
I have made the blueberry version of this recipe several times and with great success!! I’m trying this with chopped strawberries instead of raspberries. I just swapped out the maple syrup for honey. They look and smell amazing. I can’t wait to try them!!
Reply
- Jeanna says:
January 4, 2021
I am wondering why you add coconut flour. I just tried this recipe and it would have been amazing without the coconut flour. I hate the texture, and I don’t like the taste in baked goods. It tastes dry and grainy and the bars were extremely crumbly. Is there anything else I could use?
Reply
- Emily says:
June 21, 2021
These are delicious! It’s hard to find paleo desserts without eggs (allergy in our house) sometimes so thanks for sharing these!
Reply
- Elizabeth says:
July 5, 2021
Thank you for this recipe!! It’s so delicious and one of my new go-tos!! 🙂
Reply
- Gina says:
November 3, 2021
Thank you so much for the yummy recipe! We are new to paleo and this has been our favorite new recipe so far. I am so excited to make this for the upcoming holidays to share with our family. I made these today with frozen blackberries and strawberries I had on hand and they are a big hit! I can’t wait to try them with different fruit as well.
Reply
- Paula says:
August 4, 2022
These are amazing! That’s it!!
Reply
- Rachel says:
August 27, 2022
These are amazing! I have been making these for a few months now and I can honestly say I’ve made it at least 10-15 times. There’s times where I make them twice in the same week! They’re so good! I’ve been skipping putting the vanilla inside and it still is delicious. My favorite thing is keeping them in the refrigerator and eating them cold. They have so much more flavor after they are completely cooled.
Reply
- Anita says:
September 20, 2023
These are really really delicious!! I’ve made them a few times. I’ve used frozen raspberries each time and had no problems. I think I’m going to use almond extract the next time. Thanks for a great easy recipe. 🩷
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Sezer 
Loni 
Kathleen 
Carol 
Shayneh 
Catherine 
Yvette 
Renee Cramer 
Jeanna 
Emily 
Elizabeth 
Gina 
Paula 
Rachel 
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