Vegan Raspberry Crumble Bars

 

Vegan Raspberry Crumble Bars

These Raspberry Crumble Bars are the perfect balance of sweet, tart, chewy, and crisp. Made with fresh raspberries, coconut oil, natural sweetener, and topped with coconut ice cream, they’re completely vegan, gluten-free, and refined sugar-free. Whether you’re making them for a picnic, brunch, or a healthy dessert, these bars are a guaranteed crowd-pleaser!

What Makes This Recipe Special:

• Naturally plant-based, no compromises: They’re made without dairy, eggs, or refined ingredients yet still deliver that classic buttery crumble texture using ingredients like coconut oil or vegan butter and maple syrup.

• The perfect sweet-tart balance: Raspberries bring a bright, tangy burst that perfectly complements the rich, nutty, or oat-filled crust and crumble topping.

• Crumble texture = pure comfort: The layered structure: soft base, jammy middle, golden crumb offers a satisfying bite that’s rustic, cozy, and nostalgic.

• Flexible & seasonal: You can swap the berries seasonally or use homemade chia jam, which makes it endlessly customizable and freezer friendly.

Nutrition (Per Serving):

(Estimate — adjust based on ingredients used)

• Calories: 180

• Protein: 2g

• Fat: 11g

• Carbohydrates: 20g

• Fiber: 5g

• Sugar: 2g

• Sodium: 40mg

*Nutrition values may vary depending on portion size and substitutions.

How to Serve & Store:

These bars are best enjoyed slightly chilled or at room temperature for a firm, sliceable texture.

• To serve: Slice into squares once cooled. Enjoy with tea, coffee, or a dollop of dairy-free yogurt or whipped coconut cream.

• Room temperature: Store in an airtight container for up to 2 days.

• Refrigerator: Keeps well in the fridge for up to 1 week — the cooler temperature helps the layers stay firm.

• Freezer: Freeze in a single layer, separated by parchment, for up to 2 months.

• To thaw: Let sit at room temperature for 15–30 minutes or enjoy cold straight from the fridge.

Watch my Step-by-Step Video:

The Full Recipe:

Ingredients:

• 1 & 1/2 cup of rolled oat
• 1 and 1/4 cup of gluten-free flour
• 1 cup of natural sweetener
• 1 tablespoon of cinnamon
• 1/2 teaspoon of baking powder
• 1/4 teaspoon of salt
• 3/4 cup of coconut oil
• 24 ounces of fresh raspberries
• 1/2 cup of natural sweetener

Cookware:

• Baking pan (9" x 9")
• Parchment paper
• Saucepan

Directions:

1. Prepare the raspberry filling.
2. In a medium saucepan over medium heat, combine raspberries and date sugar (or other sweetener). 
3. Cook for 8-10 minutes, stirring occasionally, until the berries break down and the mixture thickens into a jam-like consistency.
4. Remove the from the heat and let it cool slightly.
5. Make the crumble mixture.
6. In a large mixing bowl, whisk together oats, flour, coconut or date sugar, cinnamon, baking powder, and salt. 
7. Pour in the melted coconut oil and use a fork or pastry cutter to mix until crumbly and evenly moistened. The texture should resemble wet sand.
8. Assemble the bars.
9. Preheat the oven to 350 degrees Fahrenheit.
10. Line a baking pan with parchment paper, leaving an overhand on the sides.
11. Press about two-thirds of the crumble mixture into the bottom of the pan to form a firm, even crust.
12. Spread the raspberry filling evenly over the base.
13. Sprinkle the remaining crumble over the top, pressing lightly to adhere.
14. Bake for 35-40 minutes until crisp.
15. Remove from the oven and allow to cool in its pan for at least 30 minutes, then lift out using the parchment paper and let cool completely on a wire rack before slicing.
16. Garnish with some vegan whipped cream or ice cream and fresh raspberries.

👉 Get the recipe in printable form on Payhip

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