Crust:
2 cups almond flour or almond meal
2 tablespoons coconut oil
1 tablespoon vanilla extract
1 tablespoon water
1/4 teaspoon sea salt
Filling:
10 oz bag of frozen raspberries (or pick your favorite fruit!)
1/4 honey
1 teaspoon vanilla extract
Crumb topping:
1 cup walnuts
1/2 cup unsweetened shredded coconut
1 tablespoon honey
1 tablespoon honey
1 tablespoon coconut oil
1/4 teaspoon sea salt
1/4 teaspoon almond extract
1/4 teaspoon sea salt
1/4 teaspoon almond extract
1. Prepare the fruit filling by heating the 1/2 cup honey in a saucepan over medium heat. Bring the honey to a boil, then reduce the heat and allow to simmer for 5 minutes.
2. Add the frozen fruit and vanilla extract, and bring to a simmer again, allowing the mixture to cook for 15 minutes, until thick. Do not cook for longer than 15 minutes, or the pectin will break down and the sauce will not thicken properly. Remove from the heat, and transfer to a glass jar to chill in the fridge while you prepare the crust.
3. For the crust, preheat the oven to 350F and line an 8" x 8" baking dish with parchment paper, to prevent sticking. Combine all of the crust ingredients in a food processor, and process until the dough sticks together.
4. Press the dough into the bottom of the baking sheet, and bake for 12 minutes at 350F. Remove from the oven and allow to cool for 20 minutes.
4. Press the dough into the bottom of the baking sheet, and bake for 12 minutes at 350F. Remove from the oven and allow to cool for 20 minutes.
5. Prepare the crumbly topping by combining the walnuts, coconut, honey, coconut oil, sea salt and almond extract in a food processor, and process until sticky and crumbly, but still coarse in texture. 6. Arrange the bars by spreading the raspberry filling over the crust, then spreading the crumbly topping over the raspberry layer. Return to the oven for 15 minutes at 350F, or until the topping is lightly golden.
6. Allow to cool completely before cutting and serving. For best shelf life, store leftovers covered in the fridge for up to a week.
6. Allow to cool completely before cutting and serving. For best shelf life, store leftovers covered in the fridge for up to a week.
Note: For best results, allow the fruit filling to cool completely, at least 2 hours, before topping the crust. If you can prepare the filling the night before to let it set in the fridge, it's even better!
Adapted from Detoxinista. Original keto recipe from Elana's Pantry.