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Raspberry Coconut Crumble Bars sliced with golden edges and ruby filling in soft natural light.

Raspberry Coconut Crumble Bars

Clean-cut raspberry coconut crumble bars made with almond flour, coconut flour, maple syrup, and a thick chia-raspberry jam filling.
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Course Dessert

Ingredients
  

Crust & Crumble

  • almond flour
  • coconut flour
  • maple syrup or agave
  • coconut oil or vegan butter (Miyoko’s Creamery)
  • vanilla extract
  • salt

Raspberry Chia Filling

  • frozen raspberries
  • maple syrup
  • chia seeds

Instructions
 

  • Mix crust ingredients until dough forms. Press half into a lined pan.
  • Bake base at 350°F for 10 minutes.
  • Simmer raspberries, maple syrup, and chia into a jam. Cool.
  • Spread over base. Crumble remaining dough on top.
  • Bake another 20 minutes until golden.
  • Cool completely before cutting. Refrigeration helps.

Notes

Rachel tip: Let the base bake first before layering the fruit and crumble on top to avoid a soggy bottom. Storage: Fridge up to 5 days or freeze slices between parchment. Allergy swaps: Use tigernut flour if you need nut-free.
Keyword chia jam, coconut, crumble bars, dairy-free, gluten-free, maple syrup, raspberry, vegan option