Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • 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.