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!
Kristy B says
I used rapadura (same amounts) and made my own fresh raspberry jam! Omg it smells so good! I dont know if I can wait the 2 hours I the fridge!!!
Heidi says
These sound wonderful-I can’t wait to try them!
kate says
Thanks so much for this recipe – many times when you go to a “paleo” site it automatically excludes vegan options, mainly the egg factor. I am grain-free but my sister is allergic to eggs, so it really nice to come to your site and find something we can both enjoy. Added bonus: sugar-free! I will definitely be making these next weekend.
Tammy says
I’m off fruit, but I just made these with pumpkin puree with pumpkin pie spice, vanilla and stevia and they are DELICIOUS. Thank you Elana– you make life on a restricted diet worth living :)
claudia says
LOVE this idea! I’ve made pumpkin cakes using Elana’s banana cake recipe. And mini muffins with kabocha squash and chai spices were amazing!
Nancy says
I love your Almond cookbook!! My absolute favorite Gf cookbook. Your recipes are so easy and healthy . My question is if I’m making your DARK RYE BREAD and doubling the recipe how do I adjust the cooking time?
Sarah says
Found you on pinterest! Love that you use xylitol. I’m now about to stalk your recipes & follow you! :) Thanks!
Stephanie says
These look amazing! =D
Julia {The Roasted Root} says
I love that you bake with almond flour! I’ve been making pancakes and cookies using almond flour and was wanting to try something different, so I’m so happy to see this recipe! The raspberry bars look awesome and I’m looking forward to trying them out. Tons of protein, easy on your gut…such an awesome idea!
Annie says
Egg-free treat! Thank you!
Ashley says
OMG OMG OMG lol I NEED to try these! YUM!