SERVES 16
Ingredients
Crust
• ¾ cup almond flour
• ⅓ cup packed palm sugar
• ¼ cup pecans, toasted and chopped coarse
• ½ teaspoon salt
• ¼ teaspoon baking powder
• 3 tablespoons coconut oil
Filling
• ¾ cup raspberry jam (see Fruit Jam recipe)
• 2½ ounces raspberries
• 1 tablespoon lemon juice
• ½ cup almond meal
• ¼ cup palm sugar
• 2 tablespoons coconut flour
• ¼ teaspoon ground cinnamon
• ⅓ teaspoon salt
• 2 tablespoons coconut oil
• Coconut oil for greasing foil
Preparation
1. Adjust oven rack to middle position and preheat oven to 350°F. Make a foil sling for an eight-inch square baking pan by folding two long sheets of aluminum foil so each is eight inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Grease foil with coconut oil.
2. Pulse flour, palm sugar, pecans, salt, and baking powder in a food processor until combined (about 5 pulses). Sprinkle coconut oil over top and pulse until mixture resembles coarse cornmeal (about 8 pulses). Transfer mixture to prepared pan and press firmly into an even layer using wide metal spatula. Bake until crust is fragrant and beginning to brown (20 to 24 minutes), rotating pan halfway through baking. Let cool on wire rack for at least 15 minutes.
3. Increase the oven temperature to 375°F. Mash jam, raspberries, and lemon juice together in a bowl with a fork until just a few pieces of raspberry remain. In a separate bowl, combine almond meal, palm sugar, flour, cinnamon, and salt, then add melted coconut oil and toss gently with a fork. Spread berry mixture evenly over baked crust, then sprinkle with almond meal mixture. Bake bars until filling is bubbling and topping is deep golden brown (22 to 25 minutes), rotating pan halfway through baking.
4. Let bars cool completely in pan on wire rack for about two hours. Remove from pan using foil sling and cut into sixteen squares. Serve.
