Vegan Raspberry Streusel Bars
This delightful raspberry almond crumble bars recipe features a buttery almond crust topped with sweet raspberry jam and a nutty coconut walnut streusel. These bars strike the perfect balance between fruity, nutty, and sweet flavors, making them an irresistible treat for any occasion. They are perfect for serving at gatherings, as a snack, or as a sweet ending to a meal.
— Constant Cookbook
Ingredients
- 2 cups blanched almond flour
- ¼ teaspoon celtic sea salt
- 2 tablespoons coconut oil
- 1 tablespoon vanilla extract
- 1 tablespoon water
- 1 cup raspberry jam
- ¼ cup coconut oil
- ¼ cup blanched almond flour
- 2 tablespoons xylitol
- ½ teaspoon celtic sea salt
- 1 cup walnuts , chopped
- ½ cup unsweetened shredded coconut
Instructions
- Pulse together almond flour, salt, coconut oil, vanilla, and water in a food processor until dough forms a ball
- Press dough into an 8 x 8 inch baking dish
- Bake at 350°F for 12 minutes
- Pulse oil, almond flour, xylitol and salt together in food processor until creamy
- Briefly pulse in walnuts and coconut, so they are left coarse, not pulverized
- Set streusel aside
- Spread raspberry fruit spread over warm crust
- Sprinkle streusel topping over raspberry fruit spread
- Bake at 350°F for 15 minutes
- Cool for 10 minutes, then refrigerate for 2 hours to set up
- Serve
Yield
Makes 16 bars
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