makes 12

1 hour


Raspberry layer

  • 290g fresh or frozen raspberries⁠
  • 2 tbsp Sweet Freedom LIGHT SYRUP
  • 2 tbsp chia seeds⁠

Crumble layer⁠

  • 130g ground almonds⁠ (almond flour)
  • 150g oats ⁠
  • 1/2 tsp baking powder⁠
  • 130g Sweet Freedom LIGHT SYRUP
  • 50g melted coconut oil⁠
  • 6 tbsp unsweetened plant based milk⁠


  1. Add all the raspberry layer ingredients to a saucepan.
  2. Bring to a boil then reduce the heat to simmer and continue cooking for 6-10 min until thick, stirring to puree the raspberries.⁠
  3. Line a baking tray with parchment paper and preheat the oven to 350ºF/176ºC.⁠
  4. Add all of the crumble ingredients to a bowl and combine.⁠
  5. Add the melted coconut oil, LIGHT SYRUP and the plant based milk to the dry ingredients and mix until you get a crumble mixture that you can press between your fingers.⁠
  6. Press one half of the crumble mixture into the baking tin, making sure it is even and flat.⁠
  7. Spread the raspberry mixture on top and then sprinkle the rest of the crumble on top. ⁠
  8. Bake for 35 minutes.⁠
  9. Cool before slicing into bars

Thanks for this lovely recipe @thefitstitch

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