Unlike traditional crumble bars, these Vegan Raspberry Crumble Bars are relatively healthy and use wholesome ingredients. They are soft, chewy, and filled with a chia raspberry jam and topped with a sweet but sugar-free, crunchy crumble.
Vegan Sugar-Free Raspberry Crumble Bars
Lakanto
16
30 minutes
158
Dessert
These Raspberry Crumble Bars are naturally vegan and gluten-free, sweetened with Monkfruit Sweetener and bursting with fresh raspberry flavor. They have a few steps but are simple to make.
Ingredients
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2 cups Almond Flour
2 cups shredded unsweetened coconut
½ cup coconut flour
4 T coconut oil (not melted)
6 T Lakanto Golden or Brown Monkfruit Sweetener
2 T vanilla extract
1 tsp salt
8-10 T water
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3 cups frozen raspberries
¼ cup water
½ cup chia seeds
¼ cup Lakanto Sugar-Free Maple Flavored Syrup or Simple Flavoring Syrup
1 tsp vanilla extract
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1 cup thick shredded unsweetened coconut
⅓ cup almond flour
½ cup shredded unsweetened coconut
3 T Lakanto Golden or Classic Monkfruit Sweetener
2 T Coconut Oil, melted
½ tsp salt
Directions
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Preheat oven to 350°. Prepare an 8” square baking pan with parchment and spray.
In a food processor (or with two forks) add together the almond flour, shredded unsweetened coconut, coconut flour, coconut oil, Monkfruit Sweetener, vanilla and water. Mix/process until it gets crumbly and then starts to form a dough ball. Add a Tablespoon of water at a time if too crumbly. If it holds together, enough water.
Evenly press the batter into the prepared baking pan, using your fingers or flatten with a spatula. Using a fork, prick the base a few times across the base, to prevent popping up when baking. Bake for 15 minutes. Cool completely.
While the bottom layer is baking, prepare the jam. On medium heat in a small saucepan, stir all the jam ingredients and continue stirring, constantly to avoid burning. Cook 5-6 minutes. When the raspberries are broken down and the mixture is thickened, the jam is done. Set aside and allow to cool. Jam will thicken as it cools.
Spread the jam onto the baked bottom layer and return to oven for 7-8 minutes to set. Remove and set aside.
Add all top layer ingredients into a mixing bowl. Combine ingredients to make a crumbly batter. Use your hands or a fork to mix. Crumble these ingredients on top of the jam and return to the oven for 8-10 minutes to toast the top coconut crumble layer.
Refrigerate for 1 hour to set up fully before slicing. Cut into 16 squares.
1 comment
Could you make this a mix that we can purchase? Much easier than me dirtying every dish in my kitchen to make it myself. LOL