Vegan Raspberry Crumble Bars
These Vegan Crumble Raspberry Bars have a thick jammy layer of raspberries mixed with raspberry jam nestled between a buttery oat crumble crust and topping! They’re vegan and easy to make gluten-free and refined sugar-free.
Nutrition Facts
Ingredients
Instructions
Cut the Plant butter into cubes. Then place it in the freezer to firm up and chill.
Preheat the oven to 350°F/176°C. Line a 8×8-inch (20×20 cm) or 9×9-inch (23x23cm) baking dish with parchment paper.
Make the crumble dough. In a food processor, pulse together the rolled oats, flour, coconut sugar, baking powder, cinnamon, ginger, and salt until the oats are mostly ground up. Add the cold Plant butter cubes and pulse until you have a crumbly dough that comes together when pressed. Alternatively, you can use a pastry cutter and make the dough in a bowl.
Press 2/3 of the dough into the lined baking pan (I measured out 2/3 of it using a digital scale). Bake in the preheated oven for 10 -12 minutes, or until the base is lightly golden and starting to firm up.
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Continue Reading at Rainbowplantlife →Chef's Notes
Notes* If you want to lighten up these bars a bit, you can use slightly less vegan butter. Use 6 tablespoons instead of 1 stick (8 tablespoons). The dough will be too try to stick together, so add 1-2 tablespoons cold water until it comes together.
** To make gluten-free, substitute the 1 cup all-purpose flour with 1/2 cup (50g) oat flour and 1/2 cup (~52g) almond flour. Or, use a 1:1 all-purpose gluten-free flour, such as this.
*** Use more or less sugar depending on your tastes and how sweet your raspberries are.
**** To make gluten-free, substitute the 1 tablespoon all-purpose flour with 1 tablespoon oat flour or all-purpose gluten-free flour.
***** To make refined sugar-free, use a fruit-only jam, such as this one.
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Reviews from the Original Source
Had to use just jam (mostly peach with a bit of strawberry) instead of fruit but otherwise followed the recipe and it is delicious. Very way to make.
Another huge hit with my artsy/crafty ladies. None of us are vegan, but one of the is dairy intolerant, so she was very happy and ate a piece, then kept cutting chonks it was that good! Couldn’t find your suggestion for plant butter, but it was still oh so good! I will make it again.., oh, and I count calories, so I made brown sugar with monkfruit/erythritol and a tbsp of fancy molasses and it was perfect. Will make this one again too! (Though truthfully, with butter… don’t hate me!)
These bars are so delicious. The taste combination is perfect. A little tart and a little sweet. They were a hit at our dinner party. I will be making these again and adding them to my Christmas treat plates. This is the first recipe of yours I've made. I will be looking to use more of your recipes. Thank you for the yummy recipe.
Oh my goodness these are delicious I need to share them with family before I eat them all. Easy to make too. Thank you so much for another delicious recipe.
We froze them! They were great. The texture changed a little bit, but otherwise they were still amazing! :)
Another stellar dessert, Nisha! We made the gluten-free version of this recipe in late August with half local wild blueberries and half raspberries. We liked it so much my husband requested it for his birthday dessert last weekend and we made it with a mix of raspberries, blackberries, and blueberries. I even made an IG reel about it - so so good! Don't skip the orange zest & juice!!!!!
Friends, I highly recommend this delightful summer recipe!
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