Raspberry Coconut Jam Bars

by Wednesday, April 19, 2017

These are basically a delicious cookie that you don’t have to feel guilty about.

They are vegan, gluten free and packed with lots of goodness.  They are just sweet enough, without being too much, and make for a perfect snack for whenever that sweet tooth craving hits!

The coconut oil and almond flour make them so moist with the best types of healthy fats.

I love making these for parties or bringing them to peoples houses.  Everyone always loves them and are surprised to find out that they aren’t terrible for you.

And lets be honest- we all need a little yummy treat now and then right?  Right.


Raspberry Coconut Jam Bars


 

Ingredients:

 

1/2 cup coconut oil, at room temperature
1/3 cup Better N Peanut Butter
2 Tbsp maple syrup or agave nectar
1 1/2 cups rolled oats
1 cup almond meal or almond flour flour
1 cup oat flour
3 Tbsp granulated sugar
1 tsp baking powder
1/2 tsp sea salt
1/2 tsp vanilla extract
1/2 tsp almond extract
1/2 tsp ground cinnamon
1 1/4 cup raspberry jam (I use a low sugar, organic jam)
2 tsp fresh lemon juice
3 tablespoons unsweetened coconut flakes
Pinch of sea salt for the jam mixture

 

Directions:

Heat the oven to 350 degrees F.  Grease a 9×13 inch baking dish well with coconut oil, making sure to get all the corners and edges.

In a large bowl mix together the coconut oil, peanut butter, and agave or maple syrup.  Mix well with a baking spatula until all the ingredients are combined and the coconut oil is no longer lumpy.  In a separate medium sized bowl, combine the rolled oats, oat flour, almond flour, granulated sugar, baking powder, sea salt and cinnamon (leave out the almond and vanilla extracts for now).   Mix well to combine all these dry ingredients.  Add the vanilla and almond extracts to the coconut oil mixture and stir well.  Transfer the dry ingredients into the wet ingredients and mix well with the spatula, or your hands, to create a dough- it should be a bit crumbly but should stick together when squeezed.

In a small bowl, combine the raspberry jam, lemon juice, pinch of sea salt and 2 tablespoons of the coconut flakes.  Mix well.

Transfer 2/3 of the dough to the baking dish and press it down to cover the bottom of the dish to create the crust.  Make sure it is even on all sides and pressed down very well.  Next, spread the jam mixture evenly over the crust.  Then take the remaining dough and crumble it over the top of the jam.  Sprinkle the remaining 1 tablespoon of coconut on top.  Bake in the heated oven for 30 minutes or until the edges and top is golden brown.  Let them cool for 10 minutes before cutting into bars.

I store these in a plastic container in the fridge.

Enjoy!

XO Katrina

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