Go Back
raspberry bars

Raspberry Bars

With Love, Melissa
Vegan, Gluten Free & Refined Sugar Free. This guilt free fruity dessert is absolutely divine! Adapted from Medical Medium.
Prep Time 15 minutes
Cook Time 30 minutes
Course Dessert, Snack
Cuisine Allergy-Free Baking, Alternative Baking
Servings 9


Raspberry Filling

  • Cups Raspberries, Fresh
  • ¼ Cup Maple Syrup (or Honey)
  • 2 Tbsp Arrowroot Powder
  • 1 Tsp Vanilla
  • 2 Tsp Lemon Juice

Crumble Base & Topping

  • 1 Cup Oat Flour
  • 1 Cup Oats (Gluten-Free)
  • 1 Cup Almond Flour
  • ½ Cup Coconut Sugar
  • ¾ Cup Coconut Oil, Melted
  • 2 Tbsp Maple Syrup


  • In a large non-stick pan, combine raspberries, maple syrup, arrowroot powder, vanilla and lemon juice. With a large fork, mush all the raspberries. Turn on low heat and let the filling come to a simmer. Simmer for a few minutes and then take off the heat once it thickens. Set aside.
  • Preheat Oven to 350°F. In a large bowl combine oats, oat flour, almond flour and coconut sugar. Then add in melted coconut oil and maple syrup. Mix together until all crumbly. The mixture will be wet.
  • Line a glass dish with parchment paper or grease it with coconut oil. Spread and flatten 2/3 of the crumble mixture onto the bottom of the dish. Pour in raspberry filling and spread evenly. Crumble the last third of the oat mixture on top with your hands. Try to cover all the raspberry filling. If a few spots show that's ok.
  • Bake for 30-35 minutes until the top looks golden. Let cool and cut into bars. Enjoy!
Keyword Dairy-Free, Gluten-Free, Refined Sugar-Free, Vegan