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!
Taz says
Thank you for your wonderful recipes and for sharing them with everyone. I have diabetes and decided to go grain-free over a year ago and your recipes have been an amazing resource for me.I tweak them to suit my needs as I do not use honey/agave. Thank you, thank you!
This is one of my favorite recipes. Instead of the raspberry jam, I take 1.5 cups of frozen cranberries and cook it down in a pot on very slow heat, until the consistency is like jam. I add a little liquid stevia and vanilla to just take the edge of the sourness.
Mandy says
I just tried this recipe. WOW, I love it :).
claudia says
A couple of weeks ago I made these in Jaipur for some friends from England with fabIndia cherry preserves. The reaction from my less-than-healthy Brit pal? “If these are healthy, I LOVE healthy food!”
Cheryl says
Loved these. I have made them twice, once with the plum Forti di Frutta, and again with the Fig (both times raspberry was sold out at the store). They were a huge hit– one thing though, I will cut down on the salt next time. Maybe 1/4 tsp. instead of 1/2 for the crumble top. But other than that, I LOVE how “buttery” these taste. Delicious!
Jackie says
Hi Elana!
I want to talk to you about using your recipes.
I do not want to break any copyrights and want to credit you for everything I use.
I am a dietetic intern and a long time member of your blog. I have been making your recipes for several years (and have both your books too).
Please email me and I will explain the details.
Thank you so much,
Jackie
KathyinMD says
Thank you for another winner! I made the crust as directed (it did not form a ball but I didn’t care that these turned out a little crumbly) and put on the raspberry jam. For the topping I used just chopped walnuts and dry coconut – delicious.
I love the idea of making my own compote – thanks Sunny in Norway!
Iswari says
I tried to make the raspberry bars from your almond flour cookbook that have a similar crust. Although I used a recommended brand of almond flour and processed the crust until a ball formed, the crust did not hold together at all. When I tried to slice the bars after they had cooled, the bottom layer basically crumbles when I try to pick them up. Any idea of what I did wrong?
Leslie Ruff says
These were INCREDIBLE!!! I made them last night…didn’t have quite enough almond flour so I just filled the rest in with coconut flour. I have severe candida, and my allergies are a serious issue. So I’m always looking for things that I can bake that are wheat free, sugar free, and all the other “free’s” I need. This recipe tops the list! Actually…this whole website tops anything Ice found prior. I <3 Elana's Pantry!
claudia says
Just arrived in Chicago (from India, Nepal, Tibet). After 3 months of no baking (3 hours off the plane) niece Kaylie and I made this. It was love at first bite!!! Thanks so much for so healthy, so delicious bonding experiences!
Abby says
These are an excellent and satisfying treat! I made them with home grown, frozen raspberries, just mashed into a paste. (And I added a duck egg to the dough) So very yummy! Thanks Elana!