Nutritious by Gabby

Vegan Gluten-Free Raspberry Crumble Bars: Perfect Summer Dessert Recipe

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These are the PERFECT summer dessert! With their red color, they would be great for a 4th of July barbecue too! These are vegan, gluten free, and refined sugar free. They are light, delicious, and sneakily healthier than your average dessert. When I first made these, I had been planning on freezing some to bring to my in-laws over the weekend, but I (accidentally) ate them all myself. Whoops, lol! Make these – you won’t be disappointed!

Ingredients

  • Gluten Free Oats: For these, you will need to slightly grind them up in a food processor or blender. You want them to be semi-ground. In other words, it’s totally fine if there are still some larger chunks of oats.
  • Coconut Oil: I prefer to use unrefined virgin coconut oil because it will have gone through less processing.

Substitutions

  • Almond Flour: I would not recommend swapping out the almond flour for a different type of gluten free flour as it may change the texture. However, you could certainly give it a shot and let me know in the comments how it goes!
  • Frozen Raspberries: You could certainly swap these out for fresh raspberries, but these may not be as likely to stay whole when you mix them with other ingredients. Additionally, if you aren’t a raspberry fan, you could try swapping them out for frozen blueberries or peaches instead. I‘ve also made this recipe with frozen strawberries and it‘s equally delicious!

Raspberry Crumble Bars

The perfect summer dessert! They are vegan, gluten free, and refined sugar free – sneakily healthier.
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Prep Time 15 minutes
Cook Time 40 minutes
Refrigeration Time 15 minutes
Course Dessert
Cuisine American
Servings 9 bars

Ingredients
  

Crust/Crumble

  • 2 cups blanched almond flour
  • 2 cups gluten free oats
  • 1/2 cup maple syrup
  • 4 tbsp unrefined coconut oil

Raspberry Mixture

  • 3 cups frozen raspberries
  • 1/4 cup maple syrup
  • 2 tbsp cornstarch

Instructions
 

  • Combine the almond flour, oats, and maple syrup in a bowl. Add in the coconut oil and mix together.
  • Press 2/3 the crumble mixture into an 8×8 greased square pan.
  • Combine the raspberries, maple syrup, and cornstarch to make the raspberry mixture.
  • Add the raspberry mixture on top of the crumble in the pan – spreading out the raspberries so there are no large gaps.
  • Top with the remaining crumble mixture.
  • Preheat the oven to 350℉.
  • Refrigerate the bars for 15 minutes.
  • Place them in the oven and cook for 35 – 40 minutes.
Keyword dessert, gluten free, vegan

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