Blend the dates, peanut butter, and oats. Not too much, just until its well blended. With a spoon, mix in the water to moisten the mixture.
Put in an 8x8 and flatten with your hands or a glass bottom.
Making the raspberry topping
Preheat the oven to 350F
Put the raspberries, water, and sweetener into a medium saucepan on med/high heat. Bring to a boil then turn to med/low heat. Slowly add the xanthem gum. Be sure to whisk well!!
Pour the raspberry mixture over the crust.
Making the Crumble topping
Melt the coconut oil. Mix into the Almond flour and sweetener.
Sprinkle on top of the bars.
Bake for 25 minutes! Let cool a bit before eating. Don't wanna burn your mouth! (My pet peeve!)
You can eat these after they've cooled slightly or put them in the fridge to eat later. They taste even better with some natural peanut butter drizzled on top! They keep in the fridge for a good week!