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No Bake Double Chocolate Raspberry Crumble Bars

Prep Time20 mins
Total Time1 hr
Author: Lorie Yarro


For the Bar and Crumble Layer

  • 1 1/3 c raw almonds
  • 1 1/3 c raw pecans
  • 12-13 medjool dates
  • 3 T cacao powder
  • 1/3 c dark chocolate chips
  • 1 tsp vanilla extract
  • 1 T coconut oil unmelted
  • Dash of sea salt

For the Raspberry Jam

  • 2 c fresh raspberries
  • 2 T chia seeds
  • 1-2 T pure maple syrup honey or your favorite liquid sweetener


  • In a small bowl, mash the raspberries well.
  • Add in the maple and chia seeds and whisk together until well combined.
  • Chill for about 30 minutes or until the jam is set.
  • In a food processor, combine the almonds and pecans. Pulse for about 5 second intervals until the mixture is a combination of grain like pieces with small chunks. You want there to be some small chunks still so don't over process.
  • Add all other crumble ingredients and process until fully combined and dates are broken down.
  • Press mixture firmly into a parchment lined 8x8 pan.
  • Remove the jam from the refrigerator and spread evenly over top.
  • Finally, sprinkle the crumble topping over the jam.
  • Allow to set in the freezer for about 15 minutes before serving.
  • Remove and cut into bars. Store in the fridge.