Prepare Shortbread Crust

• Preheat your oven to 350°F (175°C).
• Line an 8×8-inch pan with parchment paper.
• In a bowl, mix almond flour, coconut flour, salt, vanilla extract, maple syrup, and melted coconut oil. Stir until well combined into a firm dough.
• Reserve 1/4 of the dough in a small bowl and refrigerate.
• Press 3/4 of the dough into the prepared pan, forming a firmly pressed crust on the bottom.
• Bake for 12 minutes, or until the crust is lightly browned.
• Allow the crust to cool.

Prepare Raspberry Compote

• In a sauce pan, mix the raspberries, maple syrup, tapioca flour, and water.
• On medium-low heat, warm the mixture until the raspberries have broken down (some lumps are okay), and the sauce has thickened a bit. This will take approximately five minutes. Add a small amount of additional water if needed to prevent scorching.
• Let the compote cool.

Assemble Bar

• Spoon the raspberry compote over the baked shortbread crust.
• Add the shredded coconut to the reserved shortbread dough. Mix well. Crumble the mixture over the raspberry compote layer, creating an even layer of crumble across the top of the bars.

Bake

• Bake in the oven for 20 minutes, or until the crumble is lightly browned.
• Remove from the oven and cool the pan on a rack.

Chill, Slice, and Serve

• Place the pan in the fridge to chill and firm up.
• Slice into bars. (If you slice the bars when warm, you will have more of a crumble, less of a bar.)
• Store in an airtight container in the fridge for up to five days.