Best Ever Raspberry Crumb Bars

Shortbread Crust

• 2 cups almond flour
• 1 tablespoon coconut flour
• 2 tablespoons melted coconut oil
• 2 tablespoons powdered Gentle Sweet (or equivalent sweetener)
• ¼ teaspoon sea salt

Raspberry Filling

• 2 cups frozen raspberries
• 1 tablespoon lemon juice
• 2-3 tablespoons Gentle Sweet (adjust to taste)
• Pinch of lemon zest
• 1 tablespoon chia seeds

Crumb Topping

• 1 cup walnuts or almonds
• ½ cup unsweetened shredded coconut
• 2 tablespoons Gentle Sweet
• 1 tablespoon coconut oil

Directions:

Make the Filling

1. In a medium saucepan, combine raspberries, sweetener, lemon juice, and lemon zest.
2. Heat over medium heat until mixture begins to bubble.
3. Let bubble for 1-2 minutes, gently mashing berries with a spoon.
4. Reduce heat and simmer 2-3 minutes longer.
5. Remove from heat and stir in chia seeds.
6. Allow to cool for 5-10 minutes, then refrigerate until thickened (about 1 hour or overnight).

Make the Crust

1. Preheat oven to 350°F.
2. Line an 8×8 baking dish with parchment paper and lightly grease.
3. Combine crust ingredients in a food processor until crumbly.
4. Press evenly into prepared pan.
5. Bake for 12-13 minutes until lightly golden.
6. Cool for 20 minutes.

Make the Crumb Topping

1. Place walnuts, coconut, sweetener, and coconut oil in a food processor.
2. Pulse 8-10 seconds until crumbly.

Assemble

1. Spread raspberry filling evenly over cooled crust.
2. Sprinkle crumb topping over filling.
3. Bake for 18-20 minutes, until topping is golden brown.
4. Cool completely before slicing.