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!
DamselflyDiary says
I decided to make these tonight so I would have a Friday breakfast treat. I mean, why can’t I eat them for breakfast – high in protein and with a little jam! :-)
Of course as with many impromptu cooking efforts I realized that I didn’t have all the ingredients, namely, 1.) I didn’t have raspberry jam 2.) I didn’t have coconut.
Undeterred, I substituted lingonberry jam from IKEA for the raspberry. The coconut was a little harder. I ended up just tossing in some chia seeds and hemp seeds. I figured if nothing else they would make my breakfast treat healthier. In retrospect a little oatmeal (making it non-Paleo) would have helped bulk up the streusel a little.
After tasting a bite while still warm, they are tasty and should make for a mighty fine breakfast paired with a cup of English breakfast tea. Thanks Elana!
Molly says
Looks really good! I just tried to make the crust and it never did form a ball in the food processor, and I let it go for a while. I tried to press it in the dish and bake it like that, but of course it didn’t hold together and is very crumbly. I think I’ll throw it back in with some almond butter and more coconut oil and water and see what happens? Do you think I’d have better luck using the blender? Thanks!
Molly says
So, I realized when cleaning up that I’d used Bob’s RM Gluten Free Flour Blend instead of almond flour. No wonder it wasn’t forming a ball! The bars were still yummy, but I can’t wait to try them with the almond flour. (I made them with the above modifications plus a flax egg). I also used apricot preserves for some of the bars since I was low on raspberry, and love them both ways. Thanks for another yummy egg free recipe and for the inspiration :)
marissa says
This is my first attempt at paleo desserts and 5th day on the diet. I was beginnig to crsve my old sweets but this satisfied them completely. FANTASTIC! I had to substitute almonds for walnuts and I added cinnamon. Delicious. Thanks
Karen says
Elana (the wizard of gf baking and all things good) Thank You for the recipe. You are my heroine. My journey towards healthy cooking/baking started with you and I always come back to your site. I have both your cookbooks (my husband couldn’t live without them) These will be my next baking treat. Hugs.
sally says
Looks amazing, love no eggs, …can you substitute pecans for walnuts? THanks so much!
Stephanie says
I made these tonight and subbed pecans for walnuts. They are delicious!
Anastasia@healthymamainfo.com says
Looks delicious! I love that you use almond flour rather than regular one. Almond flour is highly nutritious, and it’s also very high in proteins.
Margaret says
The link to your Paleo bread recipe doesn’t work.
I get an error message when I try to access this page:
https://elanaspantry.com/paleo-bread/
Heather J says
It worked for me when I clicked the link
Beth @ Tasty Yummies says
Wow, Elana these look amazing. I love how simple the recipe is, too. Love that you tweaked it to be sugar free. Thanks for sharing.
Chrissy says
These look sooooo good, omgoshhh.
Traci says
I can’t wait to make these! YUM!!