Raspberry almond butter bars are a perfectly wholesome treat you can enjoy without any guilt. These delightful bars start with a gluten-free almond crust and are topped with a naturally sweetened raspberry filling that’s refined sugar-free and irresistibly fruity. Whether you’re looking for a nutritious snack or a wholesome dessert, these bars hit the spot without compromising on flavor. They’re paleo-friendly, easy to prepare, and perfect for meal prep. Enjoy them chilled from the fridge or at room temperature for a soft, chewy bite that’s packed with nutrients and naturally sweet goodness.
Why You’ll Love This Raspberry Almond Butter Bars Recipe
You’ll fall head over heels for these raspberry almond butter bars because they’re packed with real ingredients and amazing flavor. The crust is tender, subtly sweet, and pairs beautifully with the jammy, tart raspberry filling. They’re ideal for a grab-and-go breakfast, a post-workout snack, or an afternoon pick-me-up. Plus, they’re naturally gluten-free, dairy-free, and free from refined sugars, making them a great choice for those with dietary restrictions or anyone aiming for a cleaner diet.
Ingredients
For the Crust:
- 1 cup almond flour
- 1/3 cup plus 2 tablespoons arrowroot starch
- 1.5 tablespoons coconut sugar (brown sugar can also be used)
- 1/4 teaspoon sea salt
- 1/4 cup plus 1.5 tablespoons melted refined coconut oil
- 1 tablespoon maple syrup
For the Filling:
- 4 cups frozen, unsweetened raspberries (about 430 g)
- 3/4 cup coconut sugar (or brown sugar)
- 1/2 teaspoon cinnamon
- 2 tablespoons arrowroot or cornstarch combined with 1 tablespoon water
- 1/3 cup plus 1 tablespoon almond butter
Step-by-Step: How to Make Raspberry Almond Butter Bars
- Make the Crust: In a large mixing bowl, combine almond flour, arrowroot, coconut sugar, and sea salt. Stir in the melted coconut oil and maple syrup until well blended. Shape the dough into a ball and chill it in the refrigerator for 15 minutes.
- Preheat Oven: Set your oven to 350°F (175°C). Line a 9×9 inch baking dish with parchment paper, using a touch of coconut oil to help it stick.
- Bake the Crust: Press the chilled dough evenly into the prepared dish. Bake for 20-25 minutes, or until the center feels dry to the touch and the edges turn golden brown. Allow to cool completely.
- Prepare the Filling: In a saucepan over medium heat, cook raspberries, coconut sugar, and cinnamon for 15-20 minutes until the mixture resembles a runny jam. Taste and adjust sweetness if desired.
- Thicken the Filling: Stir in the arrowroot-water mixture and cook for another minute. Then remove from heat.
- Layer the Almond Butter: Soften almond butter in the microwave for 30 to 60 seconds, then spread it evenly over the cooled crust.
- Add Raspberry Layer: Spread the warm raspberry mixture evenly on top of the almond butter layer.
- Chill and Serve: Let the bars cool completely, then refrigerate for at least 3 hours. Cut into 9 squares and enjoy. Store any leftovers in the fridge.
Helpful Tips
- Use refined coconut oil to avoid any coconut flavor in the crust.
- Always check that your almond butter and frozen raspberries are free from added sugars.
- For a smoother filling, blend raspberries before cooking and strain to remove seeds.
- Press the crust firmly and evenly to avoid cracks after baking.
Substitutions And Variations
- Swap coconut sugar with brown sugar if preferred.
- Try blueberries or a mixed berry medley instead of raspberries.
- Replace almond butter with peanut butter for a nostalgic PB&J flavor.
- Use honey instead of maple syrup in the crust for a different sweetness profile.
Storage Instructions
Store these raspberry almond butter bars in an airtight container in the fridge for up to 5 days. They can also be frozen for up to one month. To freeze, layer bars between sheets of parchment paper and store in a freezer-safe container. Thaw in the fridge overnight before serving.
Nutritional Information
Each bar (1 of 9) contains approximately:
- Calories: 340 kcal
- Fat: 18g
- Saturated Fat: 6g
- Sodium: 109mg
- Potassium: 233mg
- Carbohydrates: 44g
- Fiber: 9g
- Sugar: 21g
- Protein: 5g
- Vitamin A: 35 IU
- Vitamin C: 27.6mg
- Calcium: 90mg
- Iron: 1.5mg
Serving Suggestions
Serve these raspberry almond butter bars chilled straight from the fridge for a firmer bite or let them sit at room temperature for a softer texture. They pair beautifully with a hot cup of tea, a smoothie, or a dollop of coconut yogurt on the side. For a more indulgent touch, drizzle with a bit of melted dark chocolate.
Frequently Asked Questions About Raspberry Almond Butter Bars
Can I use fresh raspberries instead of frozen? Yes! Fresh raspberries work just as well. The cooking time may be slightly shorter, so keep an eye on the texture.
Are these bars paleo-friendly? Absolutely. These bars use paleo-approved ingredients like almond flour, coconut sugar, and almond butter.
What can I use instead of arrowroot? Cornstarch is a great alternative if you’re not strictly paleo.
Can I freeze these bars? Yes, these bars freeze beautifully. Just wrap them well or use a container with parchment paper between layers.
Is the almond butter layer necessary? It adds richness and flavor, but you can skip it or use another nut/seed butter that fits your dietary needs.
Conclusion
Thank you so much for giving these Raspberry Almond Butter Bars a try! I sincerely hope they bring you the same sense of joy and satisfaction that they bring to my own kitchen. These bars are proof that wholesome ingredients and great taste can go hand in hand. Whether you’re prepping lunches for the week or treating yourself to a weekend snack, these bars deliver both nourishment and indulgence. Happy baking—and thank you for being part of our wonderful food-loving community!
Print
Raspberry Almond Butter Bars
- Total Time: 40 minutes active, 3 hours chill
- Yield: 9 bars 1x
- Diet: Gluten Free
Description
Raspberry Almond Butter Bars are an easy, wholesome treat made with a gluten-free crust, sweet raspberry filling, and creamy almond butter. This healthy, refined sugar-free recipe is perfect for breakfast, snacks, or meal prep. A must-try for clean eating and paleo-friendly dessert lovers!
Ingredients
For the Crust:
1 cup almond flour
1/3 cup + 2 tablespoons arrowroot starch
1.5 tablespoons coconut sugar (or brown sugar)
1/4 teaspoon sea salt
1/4 cup + 1.5 tablespoons melted refined coconut oil
1 tablespoon maple syrup
For the Filling:
4 cups frozen raspberries (unsweetened)
3/4 cup coconut sugar (or brown sugar)
1/2 teaspoon cinnamon
2 tablespoons arrowroot or cornstarch mixed with 1 tablespoon water
1/3 cup + 1 tablespoon almond butter
Instructions
- Make the Crust: In a large mixing bowl, combine almond flour, arrowroot, coconut sugar, and sea salt. Stir in the melted coconut oil and maple syrup until well blended. Shape the dough into a ball and chill it in the refrigerator for 15 minutes.
- Preheat Oven: Set your oven to 350°F (175°C). Line a 9×9 inch baking dish with parchment paper, using a touch of coconut oil to help it stick.
- Bake the Crust: Press the chilled dough evenly into the prepared dish. Bake for 20-25 minutes, or until the center feels dry to the touch and the edges turn golden brown. Allow to cool completely.
- Prepare the Filling: In a saucepan over medium heat, cook raspberries, coconut sugar, and cinnamon for 15-20 minutes until the mixture resembles a runny jam. Taste and adjust sweetness if desired.
- Thicken the Filling: Stir in the arrowroot-water mixture and cook for another minute. Then remove from heat.
- Layer the Almond Butter: Soften almond butter in the microwave for 30 to 60 seconds, then spread it evenly over the cooled crust.
- Add Raspberry Layer: Spread the warm raspberry mixture evenly on top of the almond butter layer.
- Chill and Serve: Let the bars cool completely, then refrigerate for at least 3 hours. Cut into 9 squares and enjoy. Store any leftovers in the fridge.
Notes
Use refined coconut oil to avoid coconut taste.
Strain raspberry filling for a seedless texture.
Substitute peanut butter for a PB&J-style bar.
Store in fridge up to 5 days or freeze up to 1 month.
- Prep Time: 15 minutes + Time (Chill): 3 hours
- Cook Time: 25 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 340
- Sugar: 21g
- Carbohydrates: 44g
- Protein: 5g