Vegan Raspberry Crumble Bars

coconut raspberry bars and raspberries stacked on a green plate

5 from 10 votes

Quick and easy to make, these vegan raspberry crumble bars are beyond delicious! With a soft center and a crunchy toasted coconut topping, you'll enjoy the incredible flavors in each layer!

Prep Time20

Cook Time30

Total Time50

Course: Dessert

Cuisine: American

Servings:

Calories: 239kcal

Author: Amanda Mason

Equipment

9-inch baking pan

Ingredients

2 teaspoons dairy-free margarine, for greasing the baking pan
1 cup whole wheat flour
½ cup dairy-free butter
⅕ cup hemp seeds, (optional)
1 Tablespoon dairy-free milk
2 cup raspberries, mashed
⅔ cup coconut sugar,
1 banana, mashed , divided
2 Tablespoons coconut oil (melted)
1 teaspoon vanilla extract
½ cup sliced, blanched almonds (optional)
1 Tablespoon baking powder
½ cup shredded coconut

Instructions

Preheat the oven to 350℉. Butter a 9-inch square baking pan and then set aside.
In a medium bowl, add the flour, dairy-free melted butter, dairy-free milk, baking powder, ½ of a mashed banana, and hemp seeds (if using). Using a large spoon, mix to combine well.
Add the mixture to the greased 9-inch square baking pan. Spread evenly.
Use a fork to smash the fresh raspberries and then spread them evenly over the bottom crust layer.
In a separate medium bowl, combine the sugar and the remaining ½ of the mashed banana. Stir in the shredded coconut, melted coconut oil, and vanilla extract. Mix well until evenly blended.
Gently spread the sugar and coconut mixture on top of raspberry mixture in pan, being careful not to press too hard.
Bake for approximately 30 minutes, or until the top layer of the bars are golden brown.
Remove the pan from the oven and allow them to cool on the counter for 10 minutes. From there, place the pan in the refrigerator for 30 minutes. The bars will be easier to cut when chilled.

Notes

All-purpose flour or gluten-free flour is a good substitute for whole wheat flour.
Earth Balance is the best vegan butter to use when baking.
Almond milk, rice milk, or oat milk are all great dairy-free options and all work well when making these raspberry bars.
You can substitute ¾ cups of raspberry jam if you desire a sweeter flavor instead of using fresh raspberries.
You can use sweetened or unsweetened shredded coconut depending on your taste preference.
After baking, let the pan cool on the counter for about 10 minutes. Then, put the pan in the refrigerator to finish completely cooling before you cut the bars. They are much easier to cut and stay together better when they are cooler.

To add more crunch to these raspberry crumble bars, sprinkle shaved almonds over the top of the mixture halfway through baking. Almonds are so thin and can burn easily...so don't add them too soon.

Nutrition