Raspberry Coconut Crumble Bars

Our take on a Louise Slice, these delicious Raspberry Coconut bars are the perfect healthy baking treat. Plus, learn how to make your own refined sugar free raspberry jam with a special ingredient – chia seeds!

Raspberry Coconut Crumble Bars

Servings 12
Cook Time 1 hour



  • 2 Tbsp coconut oil, melted
  • 1 cup desiccated coconut
  • 1 cup ground almonds
  • ¼ cup coconut flour
  • 3 Tbsp maple syrup
  • Pinch of salt
  • 2 Tbsp water

Chia jam

  • cups frozen raspberries
  • 3 Tbsp water
  • 4 Tbsp chia seeds
  • 3 Tbsp maple syrup


  • ½ cup coconut chips
  • 2 Tbsp ground almonds
  • ¼ cup desiccated coconut
  • 1 Tbsp maple syrup
  • 1 Tbsp coconut oil


  • Preheat oven to 180°C. Line a 20 x 30cm baking dish.
  • Melt coconut oil. Combine all base ingredients together in a medium bowl and mix well.
  • Press mixture evenly into baking dish with fingers and prick with a fork a few times.
  • Bake for 15 minutes, until edges are golden. Cool completely.
  • While base cooks, make chia jam. Combine all jam ingredients in a small pot on medium heat. Bring to a simmer, reduce heat to low and cook for about 4 minutes, stirring often, until thick. Remove from heat and cool.
  • Spread chia jam over baked base and return to oven to cook for about 10 minutes.
  • In a medium bowl, combine all topping ingredients together with your hands. Sprinkle over jam in an even layer. Return to oven to toast for 8-10 minutes, until golden.
  • Remove slice from oven and cool completely, before cutting into 12 bars. Keep in an airtight container in the fridge.
Calories: 198kcal

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