Side Pannel
Healthy Raspberry Crumble Bars
Healthy Raspberry Crumble Bars
- Recipe Submitted by maryjosh on 10/24/2017
Ingredients List
- BOTTOM LAYER
- 2 cup almond meal
- 2 cup unsweetened desiccated coconut
- 1/2 cup coconut flour
- 4 tablespoons virgin coconut oil melted
- 6 tablespoons brown rice syrup or honey or maple syrup
- 2 tablespoon vanilla extract
- 8-10 tablespoon water
- RASPBERRY CHIA JAM
- 3 cup frozen raspberries
- 1/4 cup water
- 1/2 cup chia seeds
- 1/4 cup brown rice syrup or maple syrup or honey
- 1 teaspoon vanilla extract
- TOP LAYER
- 1 cup coconut chips
- 1/3 cup almond meal
- 1/2 cup unsweetened desiccated coconut
- 3 tablespoons brown rice syrup or honey or maple syrup
- 2 tablespoons virgin coconut oil
- 1/4 teaspoon salt
Directions
Preheat oven to 350 F (180 C).
Prepare a square baking tray (8 inches), covered with parchment paper. Set aside.
BOTTOM LAYER
In a food processor with the S blade attachment add the almond meal, desiccated coconut, coconut flour, honey, salt, coconut oil and vanilla and water (starts with 8 tbsp.).Process until it gets crumbly and all the ingredients are coming together. If too crumbly - it means it does not form a dough ball when firmly pressed within your hands - simply add an extra 2 tbsp of water. I added 10 tbsp of water. Always add 2 tbsp at a time and check with a small portion of the dough. If it hold well together you added enough water.
Evenly press the batter into the prepared baking tray. I used my fingers and flatten the layer pressing with a spatula.
Using a fork, pick the base few times on few area to prevent the base to 'pop' when baking.
Bake for 15 minutes. Cool down fully in the tray before spreading the raspberry jam on top.
RASPBERRY CHIA SEED JAM
While the bottom layer is baking prepare the jam. In a small saucepan add all the jam ingredients. Cook the jam under medium heat stirring constantly to avoid the jam to burn. It is ready when the raspberry are fully melted and it forms a thick jam. It should not take more than 5-6 minutes
Set aside in a bowl to fully cool down and thicken a little bit. You can bring the jam outside on the deck to cool down faster. It does not has to be cold, room temperature is fine.
Spread the jam onto the baked bottom layer and return in the oven for 10 minutes to set.
Remove from the oven. Set aside while you prepare the top layer.
TOP LAYER
Add all the top layer ingredient into a mixing bowl. Use your hand to combine the ingredients together., rubbing the coconut oil and liquid sweetener onto the dry ingredients to create a crumbly batter. It is the messy part !
Crumble those ingredients on top of the last layer - the chia jam - and return the tray to the oven for 10 minutes to slightly toast the coconut crumble layer.
Fully cool down for 1 hour in the pan . You can place the pan in a cooler place like outside on the deck to cool down faster. The jam must be set and at room temperature before making slices. Place the pan for 1 hour in the fridge to set the jam faster and make it easier to slice.
This recipe makes 16 slices. Store up to 1 week in the pantry in an airtight plastic box.
Prepare a square baking tray (8 inches), covered with parchment paper. Set aside.
BOTTOM LAYER
In a food processor with the S blade attachment add the almond meal, desiccated coconut, coconut flour, honey, salt, coconut oil and vanilla and water (starts with 8 tbsp.).Process until it gets crumbly and all the ingredients are coming together. If too crumbly - it means it does not form a dough ball when firmly pressed within your hands - simply add an extra 2 tbsp of water. I added 10 tbsp of water. Always add 2 tbsp at a time and check with a small portion of the dough. If it hold well together you added enough water.
Evenly press the batter into the prepared baking tray. I used my fingers and flatten the layer pressing with a spatula.
Using a fork, pick the base few times on few area to prevent the base to 'pop' when baking.
Bake for 15 minutes. Cool down fully in the tray before spreading the raspberry jam on top.
RASPBERRY CHIA SEED JAM
While the bottom layer is baking prepare the jam. In a small saucepan add all the jam ingredients. Cook the jam under medium heat stirring constantly to avoid the jam to burn. It is ready when the raspberry are fully melted and it forms a thick jam. It should not take more than 5-6 minutes
Set aside in a bowl to fully cool down and thicken a little bit. You can bring the jam outside on the deck to cool down faster. It does not has to be cold, room temperature is fine.
Spread the jam onto the baked bottom layer and return in the oven for 10 minutes to set.
Remove from the oven. Set aside while you prepare the top layer.
TOP LAYER
Add all the top layer ingredient into a mixing bowl. Use your hand to combine the ingredients together., rubbing the coconut oil and liquid sweetener onto the dry ingredients to create a crumbly batter. It is the messy part !
Crumble those ingredients on top of the last layer - the chia jam - and return the tray to the oven for 10 minutes to slightly toast the coconut crumble layer.
Fully cool down for 1 hour in the pan . You can place the pan in a cooler place like outside on the deck to cool down faster. The jam must be set and at room temperature before making slices. Place the pan for 1 hour in the fridge to set the jam faster and make it easier to slice.
This recipe makes 16 slices. Store up to 1 week in the pantry in an airtight plastic box.
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