Ingredients
Scale
- 12 oz. raspberries (fresh or frozen)
- 1 teaspoon tapioca starch
- 1 cup almond flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup coconut oil (solid at room temperature)
- ½ cup coconut sugar
- 1 cup gluten free rolled oats
- ½ cup chopped almonds
- 6 oz. dark chocolate (chopped)
Instructions
- Preheat oven to 350°F. Line an 8×8-inch pan with parchment paper or foil and grease lightly.
- In a medium bowl, toss together raspberries and tapioca starch. Let stand while you prepare the crust.
- In large bowl, combine the rest of the ingredients except the chocolate chunks. Stir until combined.
- Reserve 1 cup of crumb mixture for the topping. Press remaining crumb mixture evenly into the bottom of greased pan. Bake at 350°F for 10 minutes.
- Remove partially baked crust from the oven. Sprinkle chocolate over the crust. Evenly distribute raspberries on top. Top with remaining crumb mixture.
- Return to oven and bake for another 30-35 minutes or until bubbling and lightly browned. Let cool completely before cutting into 16 squares.
Nutrition
- Calories: 234
- Sugar: 7
- Sodium: 83
- Fat: 17
- Saturated Fat: 8
- Carbohydrates: 17
- Fiber: 4
- Protein: 4