This recipe for vegan raspberry streusel bars is based on one by Brittany at Real Sustenance. Ever since she posted her delicious looking recipe last year during the holidays I’ve been wanting to make it.
I adjusted her recipe by removing the sweetener from the crust and by increasing the amount of high protein items in the streusel so the topping would be a bit less sweet as well. I hope you like these gluten free dessert bars as much as we did.
Raspberry Streusel Bars
Ingredients
Crust
- 2 cups blanched almond flour (not almond meal)
- ¼ teaspoon celtic sea salt
- 2 tablespoons coconut oil, melted
- 1 tablespoon vanilla extract
- 1 tablespoon water
Filling:
- 1 cup raspberry jam
Topping
- ¼ cup coconut oil
- ¼ cup blanched almond flour (not almond meal)
- 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
Recently I was fortunate enough to meet a wonderful couple, Pepi Gramshammer and his lovely wife Sheika. Pepi is one of the founders of Vail –“Pepi’s Face” is a run on the mountain; Sheika, his awesome wife, is the genius behind many of their business ventures. They are the quintessential close knit hardworking European couple.
In any event, Sheika asked me what I had done earlier that day, and I told her that I had spent the afternoon making streusel. She had no clue what I was talking about which I thought was funny since she is from Austria and German is her native language. Finally, I got my point across through various descriptions and she said, “Oh! STREUSEL!” Rolling her “r’s” in that wonderful way that only she can.
Whatever your accent, I hope you enjoy these vegan Raspberry Streusel Bars!
susan says
I love everything about this and look forward to making them. I finally wised up and ordered the 5 lb bag of almond flour from your resource. If and when we meet one day, I owe you a lunch – you saved me a bundle!!
Geri says
What brand raspberry fruit spread do you recommend? Or should I make this from scratch?
Lisa Stafford says
Truvia or Palm Sugar would work just as well as the Xylitol in equal measurements.
HeathersCreativeConcoctions says
These look fabulous! I love how easy they are and I totally need a grab and go breakfast- I am making these asap!
Kelley says
Elana, those look amazing! If anyone tries this with a different sweetener, can you post the amounts and how it turned out? My dog is a Houdini at getting food off the counter so I don’t want to take a chance with the xylitol.
Tracy says
Just had to tell you how wonderful your sesame dip was with carrots and celery – even on a burrito! I agree with your husband when he said it was “to good”. This raspberry streusel will be next on the list of must trys! Thanks for all the wonderful recipes. Tracy
andrea says
Yum! I love the bar recipes in The Gluten-Free Almond Flour Cookbook, this one looks even better to me without the sweeteners! I don’t usually use xylitol so I may sub stevia or even some dates for the topping…
Healthy Living Val says
Since I don’t really like the taste of stevia, I often use honey as a natural sugar substitute in a recipe like this where it’s less than a cup. It may add a few extra calories but I think it makes it moister.
Healthy Living Val says
Or agave syrup depending on what side of the vegan/honey debate you are on!
Diane Eblin-thewholegang says
I don’t care that it’s 10pm, I’m making these!
Kierstan says
These look quite delicious!!
MaryBeth says
Amazing! I was just thinking of baking something rasberryish. Then I checked your blog and you just posted 4 minutes ago! I also have some freeze-dried rasberries. I have to make this and try adding them somewhere! Thanks, Elana!