Description
Peanut butter raspberry bars have a soft, chewy peanut butter crust with a gooey raspberry chia jam baked right on top. Easy to make and healthy, they make the perfect snack or breakfast.
Ingredients
Units
Scale
- Raspberry chia jam
- 1 1/2 cups previously made raspberry chia jam (click here for the recipe)
- 1/2 cup + 1/3 cup blanched almond flour
- 1 cup rolled oats (use gluten free certified if needed)
- 1/4 cup coconut sugar
- pinch of salt
- 1/4 cup coconut oil, melted
- 3/4 cup natural creamy peanut butter (or can sub any kind of nut butter or seed butter)
- 1/4 cup pure maple syrup
Instructions
- Prepare: If you haven’t done so already you will first need to make a batch of my raspberry chia jam and reserve 1 1/2 cups of it. Takes 15 minutes to make the jam. Once the jam is made preheat the oven to 350 degrees Fahrenheit. Grease and line an 8X8 baking dish with parchment paper, set aside.
- Make the dough for the crust: To a large mixing bowl add the almond flour, rolled oats, coconut sugar, and salt. Stir until well combined. Next add the coconut oil, peanut butter, and maple syrup. Stir until everything is well combined and a dough forms. Measure out 1/3 cup of the dough and set aside. Transfer the dough to the prepared baking dish. Use your hands or the bottom of measuring cup to press it down so that’s tightly packed.
- Bake the crust: Bake the crust for 13 to 15 minutes, or until the edges of the crust turn slightly golden brown.
- Add the jam: Evenly spread the 1 1/2 cups of raspberry chia jam onto the crust. use your fingers to break apart the reserved 1/3 cup of dough and crumble it on top of the jam.
- Bake again: Bake the bars for 10 to 12 minutes, or until the jam begins to bubble slightly.
- Cool: Allow the bars to cool completely before cutting them into squares and transferring them to air tight containers. They will store in the fridge for up to 1 week.
Notes
Cook time does not include time required to make theraspberry chia jam. It takes about 15 minutes to make the jam.
As I suggested in the raspberry chia jam recipe you can easily swap the raspberries for any kind of berries you like or have on hand.
Vegan: The recipe for these bars are vegan but I use honey in the raspberry chia jam. To keep the bars completely vegan you can swap the honey for maple syrup.
