Raspberry & Chocolate Crumble Bars

Admittedly raspberries aren’t usually the first berry I reach for at the grocery store, but I saw them yesterday and something in me told me to purchase them! I got home and a raspberry crumble bar popped into my head. Raspberries are really great for so many reasons - they are high in fiber, packed with antioxidants + vitamins, and they’re actually good for your skin health! I feel like these bars are honestly perfect for breakfast or dessert, whatever you choose. They can easily be made without the chocolate if you want to omit it completely that’s fine. I honestly took a quick Instagram poll to see if I should add it or not and decided to throw it in the recipe, but it was about a 50/50 split so if you don’t want it feel free to leave it out. The first thing that came to mind when I took a bite of these was mini good for you pop-tarts and I can’t get enough of them.

I kept these bars gluten free using cassava flour and oats, but I have also made this crumble with gluten free all purpose flour before and that works as well. I have not tried making it with any others.

Ingredients -

Crust-

1 cup oats

3/4 cup cassava flour

1/4 tsp. baking soda

1/4 cup room temp. butter

1/2 cup greek yogurt

1/4 cup coconut sugar

1/4 tsp. cinnamon

1/4 tsp. salt

Raspberry Filling-

1 tbsp. coconut oil

1 6oz. pack of raspberries

2 tbsp. syrup

2 tsp. arrowroot powder

1/8 tsp. cinnamon

Chocolate Sauce-

1 tbsp. ghee

1/4 cup dark chocolate baking chips

1 tbsp. cacao

Instructions-

Preheat oven to 350°F. Place all ingredients for the crust in a food processor and mix until it is well combined. Place about 3/4 of the dough in a parchment lined 8x8 baking dish. Spread out evenly and press down with your hands. Bake the crust for 25 minutes and then sit aside to cool. Save the rest of the crust for later use.

Add the coconut oil to a small sauce pan over medium heat. Once it has melted add in the raspberries and use a potato masher to smash them all. Stir in the syrup and let simmer for 5 minutes, stirring occasionally. Turn down the heat just a bit and add in the arrowroot powder and cinnamon. Let simmer 3-4 more minutes stirring constantly so that that raspberries do not stick to the pan or burn. Remove from heat.

For the chocolate sauce, add all ingredients to a small sauce pan over low to medium heat. Watch it and stir so that the chocolate does not burn. As soon as it is melted through remove from heat.

Pour the raspberry filling on top of the baked crust and use a spatula to spread out evenly. Pour the chocolate sauce in lines across the pan and use a toothpick to swirl it in a little bit (I didn’t use all of the chocolate sauce, but feel free to!). Take the rest of the crust and crumble it on top of the filling. It should crumble easily! Very gently press it into the filling to make sure it all bakes together. Place the pan back in the oven and bake for 20 minutes. Then broil for 2 minutes to brown the crumble a little more - do not do more than 2 minutes or you’ll risk burning the chocolate! Cut into squares and devour these delicious little treats!