Raspberry Nut Bars


460g ground almonds

60ml coconut oil

15g vanilla extract

5g sea salt

40ml water

Raspberry Layer

60ml maple syrup

1 lemon, zested

5g vanilla extract

250g frozen raspberries

50g chia seeds

Crumble Topping

115g walnuts, finely chopped

60g dessicated coconut

30ml maple syrup

60ml coconut oil

Pinch salt

Few drops almond extract


1. To make the almond base, mix almonds, coconut oil, vanilla, salt and water together to form a paste. Spread mixture onto bottom of a baking parchment lined 30 x 18 x 2.5cm baking tray.

2. Bake in pre-heated oven at 150’C for 35 minutes. Remove from oven and allow to cool.

3. To make raspberry layer, boil maple syrup with lemon zest and vanilla. Cook to 110’C then add raspberries. Continue to cook for 5 minutes on a medium heat. Remove from heat and add chia seeds. Allow to cool.

4. Spread raspberry mixture over almond base and set aside.

5. In a bowl, place walnuts, coconut, maple syrup, coconut oil, salt and almond extract. Combine to form crumble-type mixture. Sprinkle over raspberry mixture before baking in a pre-heated oven at 170’C for 15-20 minutes.

6. Remove from the oven and mark into bars. Allow to cool before serving.

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