- 16
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Ingredients
- Crust:
- 2 cups blanched almond flour
- 1/4 teaspoon celtic sea salt
- 2 tablespoons coconut oil
- 1 tablespoon vanilla extract
- 1 tablespoon water
- 1 tablespoon coconut sugar
- Filling:
- 1 cup raspberry jam (fruit sweetened)
- Streusel Topping:
- 1/4 cup coconut oil
- 1/4 cup blanched almond flour
- 3 tablespoons xylitol or coconut sugar
- 1/2 teaspoon celtic sea salt
- 1 cup walnuts, chopped
- 1/2 cup unsweetened shredded coconut
Preparation
Step 1
Crust:
Pulse ingredients together in a food processor until dough forms a ball
Press dough into an 8 x 8 inch baking dish
Bake at 350° for 12 minutes
Pulse oil, almond flour, xylitol and salt together in a food processor until creamy
Briefly pulse in walnuts and coconut, so they are left coarse, not pulverized
Set streusel aside
Spread raspberry fruit spread over warm crust
Sprinkle streusel topping over raspberry fruit spread
Bake at 350° for 15 minutes
Cool for 10 minutes, then refrigerate for 2 hours to set up
Serve
Makes 16 bars
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