Ingredients:
Crust:
2 cups almond flour or almond meal
2 tablespoons coconut oil
1 tablespoon vanilla extract
1-2 tablespoon water
¼ teaspoon sea salt
1/2 Tbsp Kelp Frond Powder or Kelp Fronds Flakes
Filling:
1 1/2 cup raspberry jam
Crumb Topping:
1 1/4 cup walnuts, chopped
3/4 cup unsweetened shredded coconut
2 tablespoons pure maple syrup
1 tablespoon coconut oil
¼ teaspoon sea salt
¼ teaspoon almond extract
1/2 Tbsp Kelp Frond Powder or Kelp Fronds Flakes
Instructions:
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. Add more water if needed.
Press the dough into the bottom of the baking sheet, and bake for 12 minutes at 350ºF. Remove from the oven and allow to cool for 20 minutes.
Prepare the crumbly topping by combining the chopped walnuts, shredded coconut, maple syrup, coconut oil, sea salt and almond extract in a large bowl and mix well.
Arrange the bars by spreading the raspberry jam over the crust, then spreading the crumbly topping over the raspberry layer, and gently pressing the topping down a little into the raspberry filling.
Return to the oven for 15 minutes at 350ºF, or until the topping is lightly golden.
Allow to cool completely before cutting and serving. For best shelf life, store leftovers covered in the fridge for up to a week.
Enjoy!
