Step 1: Preheat the Oven

• Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.

Step 2: Make the Crust

• In a mixing bowl, combine the almond flour, rolled oats, coconut sugar, melted coconut oil, salt, and vanilla extract. Mix until crumbly and well combined.
• Press about two-thirds of the mixture firmly into the bottom of the prepared pan to form an even layer. Reserve the remaining mixture for the topping.

Step 3: Prepare the Raspberry Filling

• In a medium saucepan over medium heat, combine the raspberries, honey, cornstarch, lemon juice, and optional vanilla extract. Cook, stirring gently until the mixture is bubbly and thickened, about 5-7 minutes. Remove from heat.

Step 4: Assemble the Bars

• Pour the raspberry filling over the pressed crust in the pan, spreading it evenly. Sprinkle the reserved crumb mixture over the top of the filling.

Step 5: Bake

• Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown. Remove from the oven and let cool in the pan for about 10 minutes.

Step 6: Cool and Slice

• Use the parchment paper to lift the bars out of the pan. Allow them to cool completely on a wire rack before slicing into squares.