Start by making the crust. In a large bowl, combine the almond flour, oats, baking powder, maple, melted coconut oil, vanilla, and salt. Mix them well.

Line the bottom of a 9 x 9 inch baking dish with parchment paper and grease it lightly with some coconut oil.

Then add the crust to the pan, but save about ½ cup of the mixture for the top layer.

Use a spatula or your fingers to pat down the crust until you have a tightly packed, even layer.

Now it's time to make your filling. To a pan, add the raspberries, lemon zest, lemon juice, coconut sugar, and vanilla.

Note: If using fresh raspberries, cut the corn starch down to 2 tbsp.

Cook them over medium heat and use a potato masher to mash up the berries as best as you can. It doesn't have to be perfect but just enough to that they release their juices.

Cook the berry mixture for 3-4 minutes, then add in the cornstarch. Stir everything together for another minute, then remove from heat.

Pour the berry filling on top of the layer of crust. Use a spatula to make sure it's even.

Crumble the remaining ½ cup of crust on top of the raspberries.

Bake the bars for 30-35 minutes at 400*F/ 200*C.

Remove from the oven and give the bars plenty of time to cool so that the filling can set.

I sliced mine into smaller squares and made 16 bars with this recipe. Store it in the fridge for 5-6 days.