Frangipane Bars with Raspberry Jam

Frangipane Bars with Raspberry Jam


When I was 5 years old I remember running off to the candy cupboard while my mom was putting my younger sister asleep, taking a handful of candy, stuffing it in my mouth and running back to the sofa before anyone would notice. My mom must have heard me running around like a little maniac, so she came to see what was going on. When she asked me what I was up to, I almost couldn’t keep the candy in my mouth. It must have been a funny sight ☺ The verdict: no more candy for me – at least for 2 weeks. Nowadays, I satisfy my sweet tooth with plenty sweets fruits and raw vegan treats like chocolate mousse or pear crumble. Do you have a sweet tooth too? Valentine’s day is the perfect occasion to treat yourself and your loved one to a sweet treat like these Frangipane Bars with Raspberry Jam. Enjoy!

Frangipane Bars with Raspberry Jam

SERVES: 10 small square bars

EQUIPMENT: food processor, blender, rubber spatula, small glass baking pan


Frangipane Crust (2 cups)

1 cup of almonds, soaked overnight and dehydrated until crisp
1 cup of almond flour
1 ½ cup of soft dates, pitted and finely chopped
3 tablespoons of extra virgin coconut oil
1 tablespoon of water (start with less, for binding)
1 teaspoon of vanilla extract
1 teaspoon of almond extract
¼ teaspoon of Himalayan crystal salt or sea salt
½ teaspoon of coconut oil (to grease the baking pan)

Raspberry Jam (2 cups)

1 cup of raspberries, fresh or frozen
1 cup of
date paste
¼ cup + 2 tablespoons of chia seeds
3 tablespoons of lemon juice (for brightness)
½ teaspoon of vanilla extract


Almond slices


Frangipane Crust 

  1. Place the almonds in the food processor. Process into fine flour.
  2. Add almond flour and finely chopped dates. Process again.
  3. Add coconut oil, water, vanilla extract, almond extract and salt. Mix until well combined.
  4. Grease your baking pan with coconut oil. This will prevent the frangipane crust from sticking to the baking pan.
  5. Press the dough into the bottom of the baking pan. Place the pan in the refrigerator while you prepare the raspberry jam.

Raspberry Jam 

  1. Combine raspberries, date paste, chia seeds, lemon juice and vanilla extract in the blender. Blend until smooth.
  2. Pour on top of the frangipane crust.
  3. Garnish with almond slices. Serve immediately or refrigerate for 30 minutes or longer if you prefer a firmer texture.


These Frangipane Bars with Raspberry Jam will stay fresh for at least 5 days in an airtight container in the refrigerator.

Now I would love to hear from you! What’s your favorite Valentine dessert? I’m always looking for classics to ‘healthify’, so let me know by leaving a comment down below.

Frangipane Bars with Raspberry Jam

Frangipane Bars with Raspberry Jam


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