Go Back

High Protein Raspberry Almond Dessert Bars - Sweet, Nutty, and Satisfying

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Dry Ingredients
  • 1 cup fine almond flour
  • 3/4 cup quick oats or oat flour (use certified gluten-free if needed)
  • 1/2 cup vanilla whey or plant-based protein powder
  • 1/4 cup coconut sugar or light brown sugar
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp fine sea salt
  • Wet Ingredients
  • 1/2 cup plain Greek yogurt (2% or 5%)
  • 2 large eggs, room temperature
  • 1/4 cup unsweetened applesauce
  • 2 tbsp maple syrup or honey
  • 1 tsp vanilla extract
  • 3 tbsp melted coconut oil or unsalted butter, slightly cooled
  • Raspberry Layer
  • 1 1/2 cups fresh raspberries (or frozen, unthawed)
  • 1–2 tsp lemon juice
  • 1–2 tsp cornstarch or arrowroot (helps thicken)
  • Topping
  • 1/3 cup sliced almonds
  • 1 tbsp coarse sugar or coconut sugar (optional, for sparkle)

Method
 

  1. Prep the pan and oven: Heat oven to 350°F (175°C). Line an 8-inch square pan with parchment, leaving overhang for easy lifting. Lightly grease the sides.
  2. Mix dry ingredients: In a large bowl, whisk almond flour, oats, protein powder, coconut sugar, baking powder, baking soda, and salt until no lumps remain.
  3. Whisk wet ingredients: In a separate bowl, whisk Greek yogurt, eggs, applesauce, maple syrup, vanilla, and melted coconut oil until smooth.
  4. Combine: Pour wet into dry and stir with a spatula just until combined. The batter will be thick but spreadable.
  5. Make the raspberry layer: In a small bowl, gently toss raspberries with lemon juice and cornstarch. Lightly crush about a third of the berries with the back of a spoon to release some juice.
  6. Layer it: Spread about two-thirds of the batter into the pan in an even layer. Scatter the raspberry mixture over the top. Dollop the remaining batter over the fruit in small spoonfuls, leaving some raspberries exposed for a jammy look.
  7. Add crunch: Sprinkle sliced almonds over the surface. Add a light dusting of coarse sugar if you like a bakery-style finish.
  8. Bake: Bake 28–34 minutes, until the top is lightly golden and the center springs back when touched. A toothpick should come out mostly clean (a little raspberry on it is fine).
  9. Cool and slice: Let the pan cool on a rack for at least 30–45 minutes. Use the parchment to lift the slab out. Cut into 12 bars for snacks or 9 larger squares for dessert.