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!
Kristin W. says
Oh these were so good, subbed honey for the xylitol. My 8 y/o didn’t even bother to cut one out of the pan, I found her eating them right out of the baking dish with a fork. After her last bite she asked me when I was going to make more of these bars. Very good! Thanks!
Abby says
Oh, and I forgot: I reduced the salt by 1/2. I always do with Elana’s recipes. She has admitted that she likes salt a LOT! I have reduced my salt intake significantly over the past two years and find most people use more than me. So, I used 1/2 what she calls for and they were still very tasty and the salt was still noticeable. I might reduce it eve more next time, just to see if I miss it.
I also subbed in maple syrup for the xylitol, since that is what I have on hand. I only used 1 Tbsp maple syrup.
I really love these recipes. They are so simple and very adaptable to substitutions.
Sandy says
These bars are wonderful. I am not vegan so I added 1 egg to the crust and really enjoyed that. Thanks Elana for all of your wonderful recipes.
Chloe says
I did the same thing- yum! :)
Jean says
Yummmmy Im so happy I found this! This site is definitly going on my favorites list :). I found some other yummy paleo treats at the site below hope you like it!
http://tiny.cc/paleoyummys
debbie says
I made these for a cooking class I was teaching and they were outstanding…I think everyone ran out to buy the book!
Heather says
These were absolutely wonderful and will be made often. I substituted honey for the xylitol.
Jan says
Wonderful! Thanks so much.
cailen says
mmm…these look absolutely delicious!!! i’m newly gluten-free, and missing the “sweets” in my life a bit : )
thanks for the recipe
cheers!
cailen
http://www.lifestylemaven.org
Cat says
This is just a lovely recipe- easy to make, and sweet-but not too sweet. I made this with Trader Joe’s Organic Superfruit Spread, a blend of Morello cherry, red grape, wild blueberry and pomegranate concentrate. Delicious!
Lisa says
DELISH!
I made these as a treat while staying with friends last weekend. The friends are full-sugar, full-grain, full-dairy eaters. Even so, they couldn’t believe there was no butter in these – the base is like shortbread and so decadent! My friends spent the weekend hiding the tupperware container of these treats from each other. Make them! They will be a hit, regardless of the eating habits of your friends/family!
Thanks Elana for another delish and healthy treat!
max welker says
Using the amounts in the recipe for the crust, after pulsing the almond flour was still dry. I doubled the amounts of the liquids and it was barely moist. I hate to waste this. Any suggestions? Thanks.
Sandy says
Hello,
I just happened to see your comment and I had the same thing happen. I used all the same amount of ingredients that Elana has in her recipe and then I added 1 egg. The ingredients bound together and baked up very well. Happy baking:)