Vegan Raspberry Streusel Bars

• 2 cups Blanched Almond Flour
• 1/4 teaspoons Celtic Sea Salt
• 2 Tablespoons Coconut Oil
• 1 Tablespoon Vanilla Extract
• 1 Tablespoon Water
• 1/4 cups Coconut Oil
• 1/4 cups Blanched Almond Flour
• 2 Tablespoons Xylitol
• 1/2 teaspoons Celtic Sea Salt
• 1 cup Walnuts, Chopped
• 1/2 cups Unsweetened Shredded Coconut
• 1 cup Raspberry Fruit Spread

1. For the crust: Pulse ingredients together in a food processor until dough forms a ball.
2. Press dough into an 8x8 inch Pyrex baking dish.
3. Bake at 350 degrees F for 12 minutes.
4. For the streusel topping: Pulse oil, almond flour, xylitol and salt together in a food processor until creamy.
5. Briefly pulse in walnuts and coconut, so they are left coarse, not pulverized.
6. Set streusel aside.
7. Spread raspberry fruit spread over warm crust.
8. Sprinkle streusel topping over raspberry fruit spread.
9. Bake at 350 degrees F for 15 minutes.
10. Cool for 10 minutes, then refrigerate for 2 hours to set up.
11. Serve.
12. (Adapted from Brittany at Real Sustenance.)

blanched almond flour, salt, coconut oil, vanilla, water, coconut oil, blanched almond flour, xylitol, salt, walnuts, coconut, raspberry fruit spread

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/vegan-raspberry-streusel-bars/ (may not work)