Miracle Raspberry Crumble Bars
Just over a year ago, I made some big changes to the way I was eating. After years spent dealing with anxiety, acne flareups, and general exhaustion, I serendipitously came across this book which explained how to fix these ailments with food (ps: don't be scared off by the bright purple cover or the tagline, it really is a gem!). So many things clicked with me after reading it - so I jumped all in and dragged Eric along with me!
To put it simply, my goal with each and every meal is to keep my blood sugar as balanced as possible so all of the systems in my body can function properly and keep me healthy from the inside out. It’s that simple.
Within the first month, I was able to quiet my mind (which, interestingly, I was first able to notice because of how much calmer and less spooky Cirrus was). At the end of the summer, I had my energy and focus back. By the end of last year, Eric and I had each lost thirty pounds. I still struggle a little with skin problems, but slowly they’re resolving themselves too. Even a year out, I’m noticing changes - like the sensitivity I had to bananas and almonds is no longer a problem.
I really do feel better when I skip the sweets, so I’m doing my best to stick with this way of eating for good. But I still miss baking. So, I keep an eye out for recipes that will still taste amazing without giving me a sugar high (and then the inevitable crash).
And holy moly - these raspberry crumble bars hit the spot. Every. Time. They are my adaptation to a recipe I found here.
Eat them for breakfast. As an afternoon snack. For dessert (especially if you make a little coconut whipped cream to go on top!). They will give you energy, help keep you focused, and even people who don’t know they’re healthy will be asking for seconds (this is true in my circle at least!!). They’re my miracle treat.
These bars have three layers of deliciousness - and ingredients are as follows :
Filling
1.5 cups frozen raspberries
8-10 medjool dates
3/4 cup water
1 tbsp chia
Crust
2 cups Almond flour
2 tbsp coconut oil
1 tbsp maple syrup
2 tsp Vanilla
1/2 tsp salt
Topping
1 cup walnuts
3/4 cup shredded coconut
1 tbsp maple syrup (optional)
1 tbsp melted coconut oil
1/4 tsp salt
Begin by making the raspberry filling.
Remove the pits from 8-10 medjool dates (depending on how sweet/tart you’d like your bars to be!) and chop them until they become a sticky paste.
Then, place the raspberries, dates, and water in a pot and cook on the stovetop over medium heat, stirring often, until they thicken to a jam-like consistency. For me, this usually takes about 15 minutes and I know the filling is done when I can push the mixture to the side of the pot and it doesn’t immediately slump back to the middle. Remove the pot from the stove and stir in 1 tablespoon of chia seeds. Let the filling cool for a couple of hours or in the refrigerator overnight.
After the filling has cooled, make the crust.
Preheat your oven to 350 degrees and line a 9”x9” pan with parchment paper (or simply grease your pan with a little coconut oil). Then put all of the crust ingredients into a food processor and pulse until the mixture is homogenous. You may need to use a spatula to scrape down the sides/bottom to make sure that there aren’t any lumps of coconut oil hiding out!
When all the ingredients are mixed, pour them into your prepared pan and use your fingers to pack the crust into an even layer. Bake the crust for approximately 15 minutes, or until the edges turn golden, and then let cool on the counter for 20 minutes (but leave the oven on!).
While the crust cools, make the topping!
Place all of the topping ingredients into the food processor and pulse until the walnuts are approximately the size of a pea. Then, try not to eat it all while you wait for the crust to be cool!!
If you’ve made it this far, it’s time to assemble the bars! Use a spatula or the back of a spoon to spread the raspberry filling over the crust in an even layer. Then, simply sprinkle the topping over the raspberry layer. Put the bars back in the oven for about 18 minutes, or until the topping starts to brown.
Let the bars cool on the counter - then cut into squares and enjoy! In my experience, these bars keep best (and the crust stays firmest) in the refrigerator…if they last long enough to make it there!
Happy baking !