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