snacks by Shira vol. 38: paleo raspberry layered bars

Probably my favorite dessert on here to date.

makes 12 bars

Ingredients

for the crust

1 cup almond or hazelnut flour (coconut flour works great too)
1/2 cup coconut oil, melted
1/2 cup maple syrup
1 tsp vanilla extract

for the raspberry filling

4 cups raspberries
2 Tbsp coconut sugar
2 Tbsp psyllium husk
2 tsp tapioca starch
2 tsp lemon juice
2 tsp lemon zest

for the streusel

1/2 cup hazelnut flour
1 Tbsp coconut oil, melted
1 Tbsp maple syrup
pinch of sea salt
pinch of lemon zest

Preparation

1. Preheat oven to 350.
2. For the crust: place the flour, coconut oil, maple syrup and vanilla extract in a food processor and pulse until soft dough forms.
3. Flatten the dough into a rectangular (8 x 10) baking dish and set aside in fridge.
4. For the raspberry filling: add raspberries, coconut sugar, psyllium husk, tapioca starch, lemon juice and lemon zest into a high speed blender and blend until even.
5. Pour the raspberry layer over the crust in the baking dish. Set aside in fridge.
6. For the streusel: add hazelnut flour, coconut oil, maple syrup, sea salt, and lemon zest into a food processor and pulse until even. Sprinkle streusel over the raspberry layer in the baking dish.
7. Bake all three layers together at 350 for 25 minutes, until streusel is lightly crispy.
8. Remove from oven and refrigerate for at least one hour before cutting into bars.
9. Enjoy!

xx Shira