Nothing looks and sounds better than a Spring dessert made with pops of sweet fresh raspberries and the refreshing taste of lemon. With a top layer of an almond shortbread crumble that takes this dessert over the edge.

This recipe is made with good for you ingredients and is Paleo-friendly, Gluten-Free, and Dairy-Free. One bite of these Raspberry Lemonade Bars will take you to sunny Spring days!

Bottom Shortbread Dough Ingredients:

• 2 Cups Almond Flour

• 2 Tablespoons Coconut Flour

• 1 Teaspoon Vanilla

• 1/3 Cup Organic Maple Syrup

• 1/3 Cup Coconut Oil

• Pinch of Salt

• 8x8 Greased Baking Dish

Middle Raspberry Filling Ingredients:

• 1/2 Juice of Lemon with Zest

• 1-1/2 Cup Fresh Raspberries

• 1 Tablespoon Organic Maple Syrup

• 1 Tablespoon Tapioca Flour

• Pinch of Salt

Top Crumble Ingredients:

• 1/4 Shortbread Dough

• 1/4 Cup of Chopped Almonds

Yields:  9 Squares
Prep Time:  10 Minutes
Bake Time: 25-30 Minutes
Chill Time: 20-30 Minutes

Directions:

1. Preheat your oven to 350 degrees F.
   
   

2. Grease your 8x8 pan with coconut oil or line it with parchment paper.
   
   

3. In a bowl, mix all bottom shortbread layer ingredients. When mixed, smooth 3/4 of shortbread dough evenly over your greased dish. Keeping 1/4 of the dough for your top crumble layer. Bake your bottom layer in your oven for 12 minutes.

   
   

4. While the bottom shortbread layer is baking, heat a saucepan on Medium-High heat with your middle raspberry ingredients and cook down until thoroughly combined and raspberries are broken down. Then, let your filling cool down in the fridge until your bottom layer is baked.
   (Tip: Save the zest of your lemon for the next step.)
   

5. When your bottom shortbread layer is ready to be removed from the oven, cool your dish for 5 or so minutes and then spread the raspberry filling evenly on top of the bottom shortbread layer. Zest half of your lemon evenly over top of the raspberry filling layer.
   
   
   

6. Chop your almonds into small coarse pieces and combine with the remaining 1/4 shortbread dough.
   
   
   

7. Crumble the remaining 1/4 shortbread dough evenly over the raspberry filling, followed by the remaining zest from your lemon. Bake in your oven for 25-30 minutes until slightly toasted.
   
   
   

8. Remove your dish from the oven and let it cool for 15 minutes. Chill in your fridge for another 5-10 minutes until ready to serve. Cut into even square bars and enjoy!