Vegan Raspberry Crumble Bars

Vegan Raspberry Crumble Bars

  • Prepare: 20M
  • Cook: 50M
  • Total: 1H 10M
Vegan Raspberry Crumble Bars

Vegan Raspberry Crumble Bars

Diets

  • Vegan

Ingredients

  • Produce

    • 3 cups Raspberry, fresh or frozen
  • Breakfast Foods

    • 2 1/4 cups Granola
  • Condiments

    • 1 tsp Lemon juice
  • Baking & Spices

    • 1 1/8 cup Flour
    • 2 pinch Salt
    • 1 cup Sugar
  • Oils & Vinegars

    • 7/16 cup Coconut oil, soft
  • Nuts & Seeds

    • 2 tbsp Chia seeds
    • 1 tbsp Coconut
    • 1 tbsp Pumpkin seeds
  • Liquids

    • 3 tbsp Water
  • Time
  • Prepare: 20M
  • Cook: 50M
  • Total: 1H 10M

Found on

Description

Your Guide to Living a Healthy, Balanced, & Compassionate Life!

A sweet vegan dessert bar made with a raspberry chia seed filling, a granola crumb crust, and a thick crumble topping. Serve with vegan ice cream and chocolate for a decadent dessert.

Ingredients

  • 2½ cups fresh or frozen raspberries
  • ⅓ cup sugar
  • 1 tsp lemon juice
  • 2 tbsp chia seeds
  • ½ cup fresh or frozen raspberries
  • 1 ½ cups granola (I used Natures Path Hemp Plus)
  • ¼ cup coconut oil, soft (at room temperature)
  • ⅓ cup sugar
  • 2 tbsp water
  • ¾ cup all-purpose flour
  • pinch salt
  • ¾ cup granola
  • 3 tbsp coconut oil, soft (at room temperature)
  • ¼ cup sugar
  • 1 tbsp water
  • ⅓ cup all-purpose flour
  • pinch of salt
  • 1 tbsp pumpkin seeds (optional)
  • 1 tbsp shaved coconut (optional)

Directions

  • In a medium saucepan, heat 2½ cups frozen raspberries, ⅓ cup sugar, and 1 tsp lemon juice over medium heat. Stir often. Once the raspberries have released their juices stir in 2 tbsp of chia seeds - be sure to break up any chia seed lumps. Turn the heat down to a low simmer and continue to cook until the mixture has thickened and the berries have broken down. Add ½ cup of fresh or frozen berries and continue cooking until berries are heated through (break them up slightly if desired.) Remove from heat and set aside.
  • Pulse 1½ cups of granola in a food processor until the texture is rough but fairly even (no large chunks.)
  • In a medium-sized bowl, cream together ⅓ cup sugar and ¼ cup coconut oil. Beat in 2 tbsp of water. Add the processed granola, ⅔ cup flour, and a pinch of salt. Mix well. The mixture should be moist but not wet and hold together easily when pinched. Adjust the texture using a touch of flour or water if necessary. Set aside.
  • Pulse ¾ cup granola in a food processor until the texture has evened out slightly (no large chunks of granola.)
  • Cream together ¼ cup sugar and 3 tbsp coconut oil. Beat in 1 tbsp water. Add processed granola, ⅓ cup flour, and a pinch of salt. Mix up the crumble topping with your hands (try to encourage a chunky uneven texture.) Stir in the pumpkin seeds and coconut (if using.)
  • Preheat oven to 350F.
  • Line a 8x8 pan with parchment paper. Press the crust mixture firmly into the pan.
  • Top the crust with an even layer of the raspberry chia filling.
  • Top the crust with a thick layer of crumble.
  • Bake for 25-35 minutes or until the crumble is barely golden brown. Cool and slice into 12 bars.
  • Serves: 12
  • Prepare: 20 mins
  • Cook Time: 50 mins
  • TotalTime:
ilovevegan.com

ilovevegan.com

733 52
Title:

Vegan Raspberry Crumble Bars

Descrition:

The other day I caught a quick whiff of lilacs which is usually my cue that spring is truly here. Lacey’s been taking advantage of the warmer days by sunning herself the deck in the afternoon…

Vegan Raspberry Crumble Bars

  • Produce

    • 3 cups Raspberry, fresh or frozen
  • Breakfast Foods

    • 2 1/4 cups Granola
  • Condiments

    • 1 tsp Lemon juice
  • Baking & Spices

    • 1 1/8 cup Flour
    • 2 pinch Salt
    • 1 cup Sugar
  • Oils & Vinegars

    • 7/16 cup Coconut oil, soft
  • Nuts & Seeds

    • 2 tbsp Chia seeds
    • 1 tbsp Coconut
    • 1 tbsp Pumpkin seeds
  • Liquids

    • 3 tbsp Water

The first person this recipe

ilovevegan.com

ilovevegan.com

733 52

Found on ilovevegan.com

I LOVE VEGAN

Vegan Raspberry Crumble Bars

The other day I caught a quick whiff of lilacs which is usually my cue that spring is truly here. Lacey’s been taking advantage of the warmer days by sunning herself the deck in the afternoon…