Ingredients
- 1 1/2 cups almond flour
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1 tsp almond extract
- 1/4 tsp salt
- 1 1/2 cups fresh raspberries
- 2 tbsp maple syrup
- 2 tbsp chia seeds
Instructions
- Preheat the oven to 350°F (175°C) and line an 8x8 inch baking dish with parchment paper.
- In a bowl, combine the almond flour, melted coconut oil, 1/4 cup maple syrup, almond extract, and salt. Mix until well combined.
- Press the almond mixture into the bottom of the prepared baking dish to form the crust.
- In a separate bowl, mash the raspberries with 2 tbsp maple syrup and chia seeds. Spread the raspberry mixture over the almond crust.
- Bake for 25-30 minutes, or until the edges are golden brown.
- Allow the bars to cool completely before slicing into squares.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 180 per serving
- Carbohydrates
- 25g
- Protein
- 3g
- Fat
- 8g
Supplies
8x8 inch baking dish Parchment paper
Tools
Bowl Mixing spoon
Serving suggestions
Serve these Vegan Raspberry Almond Bars with a dollop of coconut whipped cream or a scoop of dairy-free ice cream for a delicious dessert.
Tips & tricks
For a variation, try using other berries such as blackberries or blueberries in place of raspberries.
Cost
$10