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Raspberry Coconut Bars with Almond Crust

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Raspberry Coconut Bars with Almond Crust feature a buttery almond flour base layered with sweet-tart raspberry filling and topped with a golden, chewy coconut layer. These wholesome yet indulgent bars are perfect for gatherings, afternoon treats, or whenever you crave a fruity dessert.

Ingredients

  • For the almond crust:
  • 1 1/2 cups almond flour
  • 1/4 cup melted butter or coconut oil
  • 1/4 cup maple syrup or honey
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • For the raspberry layer:
  • 1 1/2 cups fresh or frozen raspberries
  • 2 tablespoons sugar or maple syrup
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • For the coconut topping:
  • 1 cup shredded unsweetened coconut
  • 2 tablespoons maple syrup or honey
  • 1 egg white
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
  2. In a bowl, mix almond flour, melted butter (or coconut oil), maple syrup, vanilla extract, and salt until combined.
  3. Press the mixture firmly into the bottom of the prepared pan to form an even crust.
  4. Bake the crust for 10–12 minutes until lightly golden. Remove and let cool slightly.
  5. In a small saucepan over medium heat, combine raspberries, sugar (or maple syrup), cornstarch, and lemon juice. Cook, stirring frequently, until thickened and jam-like.
  6. Spread the raspberry mixture evenly over the baked crust.
  7. In a separate bowl, mix shredded coconut, maple syrup, egg white, and vanilla extract.
  8. Sprinkle the coconut mixture evenly over the raspberry layer.
  9. Bake for 18–22 minutes, until the top is golden and set.
  10. Allow the bars to cool completely before slicing for clean cuts.

Notes

  • Use coconut oil instead of butter for a dairy-free option.
  • Frozen raspberries can be used directly from frozen; cook slightly longer if needed.
  • Add sliced almonds to the coconut topping for extra crunch.
  • Stir in orange zest to the raspberry layer for a citrus twist.
  • Drizzle melted dark chocolate over cooled bars for a richer variation.
  • Store in an airtight container in the refrigerator for up to 5 days.
  • Freeze for up to 2 months with parchment paper between layers.

Nutrition

Find it online: https://cookedbymaya.com/raspberry-coconut-bars-with-almond-crust/