Categories: Dessert

Ingredients

• Crust
• 2 cups blanched almond flour
• 1/4 teaspoon celtic sea salt
• 2 tablespoons coconut oil
• 1 tablespoon vanilla extract
• 1 tablespoon water
• Pulse ingredients together in a food processor until dough forms a ball
• Press dough into an 8x8 inch Pyrex baking dish
• Bake at 350° for 12 minutes
• Filling:
• 1 cup raspberry fruit spread
• Streusel Topping:
• 1/4 cup coconut oil
• 1/4 cup blanched almond flour
• 2 tablespoons xylitol
• 1/2 teaspoon celtic sea salt
• 1 cup walnuts, chopped
• 1/2 cup unsweetened shredded coconut

Directions

1. Pulse oil, almond flour, xylitol and salt together in a food processor until creamy

2. Briefly pulse in walnuts and coconut, so they are left coarse, not pulverized

3. Set streusel aside

4. Spread raspberry fruit spread over warm crust

5. Sprinkle streusel topping over raspberry fruit spread

6. Bake at 350° for 15 minutes

7. Cool for 10 minutes, then refrigerate for 2 hours to set up

8. Serve

9. Makes 16 bars

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