Recipe : Raspberry squares

Visual of raspberry squares


For 9 raspberry squares : (You can double and triple to make more and freeze)

For bars :

  • 12 cl coconut oil
  • 50 g almond purée
  • 6 cl maple or agave syrup
  • 1/2 teaspoon vanilla extract
  • 150 g flour
  • 150 g oats
  • 1 teaspoon baking powder
  • 1 pinch salt

For the filling

  • 350 g fresh or frozen raspberries depending on the season
  • 1 tablespoon cornstarch
  • 1 tablespoon marple syrup


PREPARATION : 15 min – COOKING : 45 min

  • Preheat your oven to 180°C. Melt the coconut oil and add the almond puree, maple syrup and vanilla extract in a saucepan.  Add the flour, oats and baking powder and mix to form a dough like a crumble. Press half the preparation into the mold.
  • Crush the raspberries in a bowl and add the cornstarch and maple syrup. Pour into the pan on the batter.
  • Cover with the remaining crumble and press to compact.  Bake for 40 to 45 minutes until golden. Let cool completely before unmoulding and cut into squares

Storage : 3/4 days in the fridge in an airtight box.

Freezing : Yes up to 3 months and warm in the oven to give crispy.



Source : Telodiet

Recette suivante : Barres de céréales chocolatées avoine amandes

Our news