Gluten-Free Raspberry Crumble Bars

"Snack bars or a drug? The world will never know. Kidding. You’ll absolutely love these gluten-free vegan raspberry crumble bars filled with homemade raspberry chia seed jam."
-- @wellnesswithlinds
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  • Recipe Card
Prep time 15mins
Cook time 45mins
Serves or Makes: 12

Recipe Card


  • 1 1/2 cups almond flour
  • 1 cups coconut flour
  • 1/2 cups coconut flakes
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 3/4 cups melted coconut oil
  • 1/4 cups almond milk
  • 1 teaspoon vanilla extract
  • 2 tablespoon maple syrup
  • 1 cup raspberries
  • 2 tablespoon chia seeds
  • 1 tablespoon maple syrup
  • 1 scoop collagen peptides
  • 1/2 cup gluten free oats

Bottom Layer


  • Step 1

    Pre-heat the oven to 350 degrees.

  • Step 2

    In a large bowl, mix together almond meal, coconut flour, coconut flakes, cinnamon, and baking powder.

  • Step 3

    Stir in melted coconut oil, almond milk, vanilla extract, and maple syrup.

  • Step 4

    Set 1 cup of mixture aside for the top crumble. Place parchment paper in the bottom of a 9×9 baking pan, and then press the remaining mix into the bottom.

  • Step 5

    Place bottom layer in the oven for 10 minutes. While it is cooking, make your raspberry jam filling.

Raspberry Jam Filling

  • Step 1

    Add raspberries, chia seeds, maple syrup, and collagen peptides to a pan over medium heat.

  • Step 2

    Cook until liquid consistency, then let it cool down.

  • Step 3

    Remove the baking pan from the oven, placing the raspberry jam filling on top of the bottom layer.

Top Crumble

  • Step 1

    Mix the reserved 1 cup from the bottom layer with the oats, and sprinkle on top of the raspberry jam layer.

  • Step 2

    Bake at 350 for 20 minutes.

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