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Apr 12

Paleo Raspberry Crumb Bars

Paleo
Vegan
Gluten Free
Kid-Friendly
Paleo
Vegan
Gluten Free
Kid-Friendly

Three perfect layers of deliciousness that make for a yummy breakfast, snack or dessert! You’ll love these Raspberry Crumb Bars that are full of nutrients and flavor. Paleo, Grain-Free, and Vegan, but no one will ever know!

These bars are just pure magic. Nourishing your your tummies and making them so incredibly happy with three moist layers of cookie-ish goodness, fresh raspberry chia jam, and a crumbly crust! I am pretty sure cookie-ish is not a word, but just go with it…..

Because cookies make me happy. And so do these bars!

As I mentioned, 3 layers of pure goodness. But let’s talk about a bit of nutrition too, shall we? These are refined sugar-free, making them a perfectly legit breakfast item. They are packed with Omega 3’s, and in case you’ve been sleeping under a rock for about 10 years, WE NEED MORE OMEGA 3’s!!!

So I packed these with walnuts and chia seeds, two fabulous sources. Plus, they contain almond flour to give you a boost of protein and more healthy fats.

So are you looking for a healthy dessert? check. Looking for a nutritious afternoon snack or pick me up? check, check. Looking for something easy to pack in your kids’ lunchbox? check, check, check.

Looking for something that everyone will think tastes so delicious? check….BOOM. I’ve got you covered on all angles!

My kids dug into these quickly after school, and were quite excited that they could also have the same meal for breakfast. The hubs enjoyed his with a cup of coffee this morning, and I’ll be digging in for another this afternoon! These bars are super portable and make a nice addition to the lunchbox.

Just a few notes on consistency: These can be easily cut into squares and are not crunchy, but very soft. They are super moist and easy to chew, but don’t have a cookie consistency. They should be stored in the fridge to preserve shelf life, and so they are easier to pack!

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Paleo Raspberry Crumb Bars

*Recipe is adapted from Detoxinista
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 bars
Calories 259 kcal
Author Amy
4.8 from 10 votes
Print

Ingredients

  • Crust:
  • 2 cups almond flour or almond meal
  • 2 tablespoons coconut oil
  • 1 tablespoon vanilla extract
  • 1 tablespoon water
  • ¼ teaspoon sea salt
  • Filling:
  • 2 cups frozen raspberries
  • 1 tbsp lemon juice
  • 2 tbsp raw honey* or maple syrup
  • pinch of lemon zest
  • 1 tbsp chia seeds
  • Crumb topping:
  • 1 cup walnuts or almonds
  • 1/2 cup unsweetened shredded coconut
  • 2 tbsp coconut sugar
  • 1 tbsp coconut oil
  • 1/4 tsp salt

Instructions

  1. Begin by making your filling, this has a jam consistency. In a medium saucepan, combine raspberries, honey, lemon juice and lemon zest. Heat to a medium to medium high heat, until mixture begins to bubble. Let bubble for 1-2 minutes, then lower heat to a simmer. While simmering, be sure to mash the berries with a wooden spoon. Cook for an additional 2-3 minutes, remove from heat. Add in chia seeds. Let cool for 5-10 minutes before transferring to a glass jar or dish, and place in the fridge to cool completely. This will take about 1 hour, but you can also make the filling and let sit overnight.
  2. Now make the crust: Preheat your oven to 350 degrees. Line an 8x8 square pan with parchment paper and lightly grease. Combine all of the crust ingredients into a food processor and pulse until mixture is crumbly. Take mixture and carefully distribute over the parchment paper, pressing down firmly and evenly. Place inside the oven and bake for 13 minutes, or until lightly golden brown. Remove from oven and let cool for 20 minutes. Leave the oven hot.
  3. While crust is cooling, make the crumb mixture. Combine all ingredients into your food processor and pulse for about 10 seconds, or until mixture is crumbly.
  4. Once crust is cooled, spread the jam filling over the crust. Complete by topping with the crumb mixture. Now bake for 15-18 minutes, or until top is golden brown.
  5. Remove from oven and cool completely. Once cooled, slice into squares.

Recipe Notes

*To make this recipe Vegan, use maple syrup in place of honey. Either one tastes delicious!

Calories 259kcal
Fat 22g
Saturated fat 6g
Sodium 103mg
Potassium 105mg
Carbohydrates 13g
Fiber 4g
Sugar 5g
Protein 6g
Vitamin A 5%
Vitamin C 5.9%
Calcium 65%
Iron 1.3%

 

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Reader Interactions

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Join the Conversation
  1. April says

    April 17, 2017 at 4:12 am

    5 stars
    Made these for my Easter dessert and they are AMAZING!

    Reply
    • amy@wholesomelicious.com says

      April 17, 2017 at 4:28 am

      Oh that makes me happy! So glad you enjoyed them 🙂

      Reply
  2. Jan says

    April 23, 2017 at 5:34 pm

    How much water goes in the filling?

    Reply
    • amy@wholesomelicious.com says

      April 23, 2017 at 6:43 pm

      Hi Jan, no water in the filling. I put that in the directions so that’s confusing, but I’ll take correct the typo!

      Reply
      • Jan says

        April 23, 2017 at 7:23 pm

        Great! Thanks. I’m making them now. They look amazing.

        Reply
  3. Susan says

    April 30, 2017 at 6:42 pm

    Hello, can you sub the walnuts for pecans?

    Reply
    • amy@wholesomelicious.com says

      April 30, 2017 at 6:45 pm

      Yes, absolutely!

      Reply
  4. Lauren says

    May 1, 2017 at 1:32 am

    5 stars
    These are super, but my topping is falling off as I cut them! Did I mess up somewhere or is that normal? (Not that I mind- I’m eating it as a I go because it’s yummy- but it’s REALLY messy!)

    Reply
    • amy@wholesomelicious.com says

      May 1, 2017 at 3:14 am

      Hi Lauren! Yes, they are pretty crumbly. I find they hold up best when cut right out of the fridge.

      Reply
    • Eriin says

      May 6, 2017 at 1:49 am

      5 stars
      I added some melted butter to my crust … it’s crumbly because it’s dry. Added some butter will help it be more cohesive. I made some today – turned out great! I made a few minor adjustments but mostly stuck to the recipe. Delicious

      Reply
      • amy@wholesomelicious.com says

        May 6, 2017 at 3:20 am

        Glad you liked them Erin!

        Reply
  5. Tanya says

    May 1, 2017 at 2:58 am

    5 stars
    could you use blueberries instead of raspberries?

    Reply
    • amy@wholesomelicious.com says

      May 1, 2017 at 3:05 am

      Of course!!

      Reply
      • marta says

        July 8, 2018 at 12:35 pm

        Hi Amy,
        Can i use fresh peaches to make the filling? Or fresh fruit instead of frozen?
        Thank you!
        Marta

        Reply
        • Amy says

          July 8, 2018 at 2:22 pm

          Yes you can! Just make sure to use the chia seeds as a binding agent.

          Reply
  6. Hilary says

    May 7, 2017 at 6:04 pm

    Helo, making it how and wondering how much water in the jam and when to add the honey??

    Reply
    • amy@wholesomelicious.com says

      May 7, 2017 at 8:22 pm

      Hilary, there is no water, add honey with the raspberries and lemon. I updated the recipe, it should have said honey instead of water.

      Reply
  7. Rosann says

    May 8, 2017 at 2:30 pm

    Can these be frozen?

    Reply
    • amy@wholesomelicious.com says

      May 8, 2017 at 2:39 pm

      yes!

      Reply
  8. Deb says

    May 20, 2017 at 4:02 am

    Just wondering what the chia seeds do? Do I NEED them? Not something I have…so unless it helps thicken the filling, I’d rather leave it out. Sure does look yummy though, so will put it on my list of things to try this summer if I can…just need to know if I need the chia seeds first! :-))

    Reply
    • amy@wholesomelicious.com says

      May 20, 2017 at 4:26 am

      Hi Deb, yes you need the chia seeds! They act as a thickener for the jam, otherwise you will need gelatin of some sort. Hope that helps!

      Reply
  9. Shirley says

    July 25, 2017 at 8:48 am

    4 stars
    Any idea what the calorie count is for these bars? They are good and I’m very glad they are good for me

    Reply
    • amy@wholesomelicious.com says

      July 27, 2017 at 9:32 am

      Hi Shirley, according to Yummy, they are right around 150 calories per serving

      Reply
  10. Mary says

    August 6, 2017 at 12:33 am

    Allergic to Almonds. Suggestion for what flour to use?

    Reply
  11. Deb says

    September 13, 2017 at 6:53 pm

    5 stars
    I just ate one of the raspberry crumb bars that I made today and I must say they are FABULOUS! Thank you so much for posting this wonderful recipe. I will be making these often.

    Reply
  12. Tonya Rosinbaum says

    February 3, 2018 at 3:28 pm

    These are delicious. It won’t matter if you’re gluten free, paleo or not…these are fabulous!

    Reply
  13. Shilp says

    February 16, 2018 at 3:46 am

    Can we use vegetable oil instead of coconut oil?

    Reply
    • Amy says

      February 16, 2018 at 4:57 pm

      You can, but it will most likely change the consistency. I would use butter over vegetable oil.

      Reply
  14. Nikki says

    March 22, 2018 at 12:01 pm

    LOVE this recipe – will be making for an Easter brunch 🙂 Do you melt the coco oil for the crust or crumb topping before combining or just leave in its buttery-like consistency?

    Reply
  15. Monica says

    April 19, 2018 at 4:53 pm

    This crust … I don’t think will even stay together! If these turn out I’ll be amazed!
    The filling is very tasty I really pray it works out or I wasted all my coconut flour again! I was so hoping these would be as amazing as everyone has said! Paleo Baking is always a flop for me, I get frustrated!

    Reply
  16. Kristin says

    April 27, 2018 at 12:08 pm

    I made these today for a breakfast at work, and everyone loved them! I did add a little bit of egg to the crust to help it stick together. It worked great.

    Reply
    • Amy says

      April 27, 2018 at 4:03 pm

      So glad to hear, Kristin!

      Reply
  17. Amanda says

    August 18, 2018 at 2:25 pm

    Can I substitute something for the chia seeds?

    Reply
    • Amy says

      August 19, 2018 at 8:06 am

      They are the binding agent in the jam, but if you wanted to use gelatin instead, that would work.

      Reply
  18. Manjela says

    August 30, 2018 at 3:32 pm

    5 stars
    These are very nice. I am not paleo but I still enjoyed them.

    Reply
  19. Joan says

    October 7, 2018 at 5:12 pm

    What can I use instead of coconut sugar since it’s really fructose and sucrose which is not allowed in a Paleo diet.

    Reply
    • Amy says

      October 7, 2018 at 9:10 pm

      You can omit the coconut sugar.

      Reply
  20. Christine says

    October 13, 2018 at 11:08 am

    5 stars
    Delicious. What is the nutritional info? Carbs?

    Reply
    • Vicki says

      January 23, 2019 at 10:51 pm

      I’d like to know the carbs too

      Reply
      • Amy says

        January 24, 2019 at 11:03 am

        Hi, recipe has been updated with nutrition facts in the recipe card.

        Reply
  21. Nancy Ellis says

    January 1, 2019 at 6:05 pm

    are the raspberries to be drained in the Palio raspberry crumb bar recipe

    Reply
    • Amy says

      January 2, 2019 at 8:45 am

      No juice to drain. You will cook them
      From frozen.

      Reply
  22. Sarah says

    February 9, 2019 at 4:49 pm

    I was really looking forward to making and eating these; however, I was disappointed. There didn’t seem to be enough wet ingredients to hold the crust together. Even after it had been baked it completely crumbled and still looked like the flour with nothing added to it and was inedible. The filling was delicious, as was the crust, but again the crust wasn’t really holding. Any suggestions please as they look and sound delicious.

    Reply
  23. Molly says

    February 21, 2019 at 7:47 pm

    Can avocado oil be substituted for coconut oil? Also, will they keep? Thinking of making them the day before and keeping in fridge.

    Reply
    • Amy says

      February 22, 2019 at 1:53 pm

      Hi, I would use ghee or butter in place of coconut oil. The avocado oil does not bind in the same way. You can definitely make ahead! I like to store mine in the fridge.

      Reply
  24. PigggyMother says

    April 12, 2019 at 11:49 am

    5 stars
    Are these sticky enough to hold up little pieces of coconut flakes stuck in the crumble?

    I not, what can I use to make the flakes stand up?

    Reply
    • Amy says

      April 12, 2019 at 11:52 am

      I don’t think so, but hard for me to imagine without having a full picture of what you are trying to do.

      Reply
  25. Shaston says

    August 1, 2019 at 8:55 pm

    4 stars
    These were soooo delicious! I added a splash of almond extract to the base layer and it really made the whole th thing pop. I also added some stevia and just a little bit of coconut sugar to the raspberry jam. Oh. My. Goodness! I’ve never had anything better!! I couldn’t believe it was so healthy!! I totally recommend my version 😂 thanks so so much for a great recipe!! I’ve never made it a point to come back and leave a comment but I will DEFINITELY make these a staple in my home. Everyone enjoyed them!

    Reply

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Keto
Paleo
Whole30
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Gluten Free
Kid-Friendly
Less than 30 minutes
Slow Cooker
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I’m Amy, foodie, nutritionist, recipe developer, wife, and busy mom of 2. I am on a mission to create everyday nutritious recipes that taste absolutely DELICIOUS!!! I love comfort food with a healthy twist. Follow me as I share the simple meals I make for my family. I’ll make meal planning easy by telling you exactly what we eat every week! Read More

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