Raspberry Jam Crumble Bars



Bottom Layer
2 cups Almond Flour
2 cups unsweetened coconut flakes
½ cup coconut flour
4 tbsp coconut oil
6 tbsp sugar free maple syrup
2 tbsp vanilla extract
¼ tsp salt
8-10 tbsp water

Raspberry Chia Jam
3 cups frozen or fresh raspberries
¼ cup water
½ cup chia seeds
¼ cup sugar free maple syrup
1 tsp vanilla extract

Top Layer
1 cup coconut chips
⅓ cup almond flour
½ cup unsweetened coconut flakes
3 tbsp sugar free maple syrup
2 tbsp coconut oil
¼ tsp salt


  • Preheat oven to 350°F/180°C
  • Cover an 8 inch square baking pan with parchment pan and set aside.
  • In a food processor with the S blade attachment add the almond flour, unsweetened coconut flakes, coconut flour, sugar free maple syrup, salt, coconut oil, vanilla extract and water (starting with 8 tbsps).  Process until it gets crumbly and all the ingredients come together.  If the ingredients don’t form a ball when pressed together then add the additional 2 tablespoons of water.  Keep adding water 2 tablespoons at a time until the ingredients hold together firmly but a total of 10 tablespoons was enough for me.  
  • Press the dough into the 8 inch square baking pan evenly using your fingers or in my case I used a mini rolling pin, yea I have one of those…lol.
  • With a fork prick a few holes in the base to prevent it from popping while it bakes.
  • Bake for 15 minutes.  Let it fully cool down before adding the jam topping.

Jam preparation

  • While the bottom layer is baking, prepare the jam.  Add the raspberries, water, chia seeds, maple syrup, and vanilla extract in a small saucepan.  Cook the jam on medium heat until the raspberries have melted, stirring constantly so the jam doesn’t burn. This should take about 5-6 minutes for the jam to thicken.  You can also use an emulsion blender to speed up the process.
  • Set aside the jam in a bowl and let cool to room temperature or until cold.
  • Spread the jam on the bottom layer and return the pan to the oven to cook and set for 10 minutes.

Topping Preparation

  • Add all the top layer ingredients into a small mixing bowl using your hand to combine the ingredients, rubbing the coconut oil and syrup all over the dry ingredients to create a crumbly batter.  This part can be a bit messy!
  • Crumble these ingredients on top of the jam layer and return the pan to the oven to bake for another 10 minutes until the coconut is golden brown.
  • Let the pan fully cool down by placing it in the refrigerator for 1 hour so the jam can set.  This will make slicing it easier.


You can store the bars in the pantry for up to a week in an airtight container.

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