Raspberry Almond Cookie Bars

Raspberry Almond Cookie Bars

Makes one 8x8 inch pan of bars

Base:

-2/3 cup almond meal (this can be made by pulsing 2/3 cup almonds in a food processor until a fine meal is formed)

-1 cup dates, packed (soaked in hot water if dry)

-1/4 cup almond butter

-1 tsp vanilla

-1 tsp cinnamon

-pinch salt

Filling:

-1 cup fresh or frozen raspberries (or other berry)

-2 tbsp maple syrup

Topping:

-1 tbsp coconut oil, melted

-2 tbsp brown sugar

-3 tbsp AP flour

-2 tbsp oats

-3 tbsp slivered almonds

Preheat oven to 350°F and line a 9” pan with parchment paper.

Make the base: add dates to a food processor and pulse to break up. Add other ingredients and pulse to form a relatively smooth dough. Press into the bottom of a 8x8 inch baking pan.

Make the filling: add raspberries, maple syrup and salt to a small saucepan. Bring to a simmer, then remove from heat and pour over base.

Make the topping: melt coconut oil, then add it to a bowl with the sugar, flour and almonds. Mix to form a clumpy streusel. Spoon evenly over the raspberry filling.

Bake for 17-19 minutes until top is golden brown.