Raspberry Bars
These healthy Raspberry Bars are a sweet treat you can feel good about eating; all made with simple ingredients! These easy Raspberry Bars are made with almond flour, coconut flour, and naturally sweetened with honey and raspberry flavor.
This post may contain affiliate links which won’t change your price but will share some commission.
You don’t need processed refined sugar and enriched all-purpose flour to make a delicious dessert. That’s right, no white sugar, brown sugar, or any of that! The natural flavor of fresh berries, with a little help from honey, makes this wonderful dessert a great way to enjoy the flavors of summer.
Baking this Raspberry Bar recipe in a square baking pan makes it simple and easy to cut into squares and serve. This delicious recipe is great for any time of year when you want the flavor of fresh raspberries but can be especially fun to serve with tea on Mother’s Day or give to the kids as a healthy treat.
Not only does this Raspberry Bars recipe taste great, but it has a beautiful red color and golden brown crumble topping. The look of this healthy dessert will impress just as much as the taste!
Why You’ll Love this Recipe:
Wholesome and naturally sweetened: These bars are made without refined sugar, using honey to sweeten both the crust and the raspberry filling.
Gluten-free and nutrient-rich: Made with almond flour, coconut flour, and oats, they’re packed with fiber and healthy fats while staying gluten-free.
Simple to prepare: The crust and topping come together quickly in a food processor, and the raspberry filling is simmered into a thick, jammy layer for rich flavor and structure.
Perfect texture contrast: A soft, buttery crust pairs perfectly with the gooey, tart raspberry center and crumbly topping.
Versatile and freezer-friendly: Great as a snack, dessert, or make-ahead treat—these bars store well and can even be frozen for later.
Ingredients to Make Raspberry Bars:
- almond flour. Adds a moist, tender texture and a rich, slightly nutty flavor. Make sure to use blanched almond flour, not almond meal, for best results.
- old fashioned oats. Give the crust and topping a hearty texture and help hold everything together.
- coconut flour. Absorbs moisture and contributes to the crumbly texture. A little goes a long way—don’t substitute with more almond flour.
- honey. Naturally sweetens both the crust and the raspberry filling. It also helps bind the dry ingredients in the crumble mixture.
- butter. Essential for achieving a crumbly, tender crust and topping. Cube the butter and keep it cold before pulsing into the dry ingredients.
- fresh raspberries. Cooked down into a jammy filling for maximum flavor. You can use frozen raspberries if needed, no need to thaw, just add an extra minute of cooking time.
- cornstarch. Thickens the filling so it holds together once baked and cooled.
How to Make Raspberry Bars:
- Preheat the oven to 350°F. Line an 8×8 baking dish with parchment paper.
- In a food processor, combine the almond flour, oats, coconut flour, honey, and salt. Pulse a few times to mix. Add the cold, cubed butter and pulse until the mixture forms coarse crumbs.
- Press ⅔ of the mixture into the bottom of the prepared pan to form a crust. Bake for 10 minutes.
- In a medium saucepan over medium heat, combine the raspberries, honey, lemon juice, and vanilla extract. Cook for 5–7 minutes, stirring often, until the berries break down and become saucy.
- Stir in the cornstarch and cook for 1–2 more minutes until thickened. Remove from heat and let cool slightly.
- Spread the cooked filling evenly over the partially baked crust.
- Crumble the remaining oat mixture evenly over the top of the filling.
- Bake for 25 minutes, or until the topping is golden and the filling is bubbling.
- Cool completely in the pan. For clean slices, chill in the fridge for 1–2 hours before cutting.
Recommended Equipment
Recipe Notes & Tips:
- Use a Food Processor: Pulsing the crust ingredients with cold butter in a food processor creates the perfect crumbly texture for both the base and topping.
- Pre-Bake the Crust: Baking the bottom crust for 10 minutes before adding the filling helps it stay firm and prevents sogginess.
- Cook the Filling Until Thickened: Simmer the raspberry mixture until it reduces and thickens slightly—this ensures the filling sets properly when cooled.
- Cool Before Cutting: Let the bars cool completely before slicing. For the cleanest cuts, chill them in the fridge for 1–2 hours to firm up.
- Line the Pan with Parchment Paper: This makes it easy to lift the bars out of the pan and slice without sticking or crumbling.
- Make It Dairy-Free: Swap the butter with coconut oil or a plant-based butter alternative for a dairy-free version.
Serving Suggestions:
How to Store:
Refrigerate: Store the cooled bars in an airtight container in the fridge for up to 5 days. This helps the filling stay firm and the crust maintain its texture.
Freeze: Wrap individual bars in parchment paper and place them in a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator overnight or at room temperature for 1–2 hours.
Make Ahead: These bars are perfect for prepping ahead. Bake, cool, and refrigerate up to a day in advance before slicing and serving.
FAQs:
Maple syrup can be used in place of honey for a slightly different flavor. Just note that it may affect the texture slightly since it’s thinner than honey.
Definitely. Double the ingredients and bake in a 9×13-inch pan. You may need to add a few extra minutes to the baking time.
Yes! Blueberries, blackberries, or chopped strawberries work well. You may need to adjust the sweetness or cook time slightly depending on the fruit.
Grab your Free copy
Get a FREE Healthy Meal Planning Ebook
Raspberry Bars
Ingredients
- 1 ½ cups almond flour
- 1 ½ cups old fashioned oats
- ½ cup coconut flour
- 3 tablespoons honey
- ½ teaspoon salt
- ½ cup butter cold
- 3 cups fresh raspberries
- ¼ cup honey
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
Instructions
- Preheat the oven to 350°F. Line an 8×8 baking dish with parchment paper.
- In a food processor, combine the almond flour, oats, coconut flour, honey, and salt. Pulse a few times to mix. Add the cold, cubed butter and pulse until the mixture forms coarse crumbs.
- Press ⅔ of the mixture into the bottom of the prepared pan to form a crust. Bake for 10 minutes.
- In a medium saucepan over medium heat, combine the raspberries, honey, lemon juice, and vanilla extract. Cook for 5–7 minutes, stirring often, until the berries break down and become saucy.
- Stir in the cornstarch and cook for 1–2 more minutes until thickened. Remove from heat and let cool slightly.
- Spread the cooked filling evenly over the partially baked crust.
- Crumble the remaining oat mixture evenly over the top of the filling.
- Bake for 25 minutes, or until the topping is golden and the filling is bubbling.
- Cool completely in the pan. For clean slices, chill in the fridge for 1–2 hours before cutting.
Nutrition
Notes
-
- Use a Food Processor: Pulsing the crust ingredients with cold butter in a food processor creates the perfect crumbly texture for both the base and topping.
- Pre-Bake the Crust: Baking the bottom crust for 10 minutes before adding the filling helps it stay firm and prevents sogginess.
- Cook the Filling Until Thickened: Simmer the raspberry mixture until it reduces and thickens slightly, this ensures the filling sets properly when cooled.
- Cool Before Cutting: Let the bars cool completely before slicing. For the cleanest cuts, chill them in the fridge for 1–2 hours to firm up.
- Line the Pan with Parchment Paper: This makes it easy to lift the bars out of the pan and slice without sticking or crumbling.
- Make It Dairy-Free: Swap the butter with coconut oil or a plant-based butter alternative for a dairy-free version.
DID YOU MAKE THIS RECIPE?
Please leave a comment and star rating on this post!More Dessert Recipes:
Did You Make This Raspberry Bars Recipe?
If you’ve made this recipe, please leave a comment and a rating. We love hearing your feedback and it greatly helps us improve our recipes!
You can also give us a follow on Pinterest, Instagram and Facebook – we love staying in touch!
