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These paleo and vegan raspberry streusel bars are gooey sweet and totally addicting! Easy to make, gluten-free, grain free, vegan, and total healthy comfort food!
I’m so thrilled to add another raspberry dessert to the blog!
Between cheesecake bars, crumb cake, scones, and brownies there are a few great ones to choose from.
These egg free, vegan and paleo streusel bars are perfectly gooey, with homemade preserves between a “buttery” crust and crunchy streusel topping.
You can even add a little vanilla icing on top for extra sweetness and to make them look even prettier 🙂
Let’s get into all the recipe details!
What You Need to Make these Raspberry Streusel Bars
The ingredients are separated into three parts – crust, filling, and streusel topping. There is overlap so it’s simpler than it looks!
Here’s everything you’ll need to prepare the bars:
Crust:
blanched almond floursea saltrefined coconut oilpure maple syrup pure vanilla extract
Raspberry Layer:
fresh raspberriespure maple syruplemonarrowroot starch, or tapioca
Streusel:
blanched almond flourground cinnamon maple sugar or coconut sugarrefined coconut oilwalnuts
How to Make Paleo Raspberry Streusel Bars
For the crust, preheat your oven to 350°F and line a square baking pan with parchment paper.
In a bowl, stir together the almond flour, salt, coconut oil, maple syrup and vanilla to form a dough, then chill for 30 minutes.
While the dough chills, make the raspberry layer. Place raspberries in a saucepan over medium heat and stir in the maple syrup, lemon juice and starch. Bring to a boil, stirring to avoid burning, then lower the heat to a strong simmer. Simmer until thickened, then remove from heat ad allow to cool.
Press the chilled dough for the crust into the prepared baking pan and bake for 10 minutes or until just set, then transfer to a wire rack and cool at least 10 minutes.
To make the streusel topping, combine the first 4 ingredients in a medium bowl and use a fork or pastry blender to create thick crumbs, then stir in the chopped walnuts. Chill in the refrigerator for 10 minutes.
To assemble and bake the bars, spread the raspberry filling over the baked crust, then top with remaining fresh raspberries then sprinkle the streusel topping all over. Bake in the preheated oven for 25-30 minutes or until the topping is golden brown and fruit is bubbling on the edges.
Cool on a wire rack for 30 minutes, then chill in the refrigerator to set for 2 hours or up to overnight. Before serving, cut into 12-16 bars.
How to Make the Optional Vanilla Icing
To make paleo friendly icing to drizzle over the bars, you can use powdered monk fruit sweetener.
If you don’t need the topping to be paleo, feel free to use powdered sugar.
of powdered sugar or sweetener with 1 tablespoon of almond milk and 1/2 teaspoon of vanilla extract.
Stir well and drizzle over the bars as desired. The icing is optional of course!
I hope you’re ready to try these gooey, sweet, and addicting raspberry streusel bars!
They’ll be perfect for your next gathering or even just to make ahead of time for after school snacks.
Grab your ingredients because it’s time to bake – let’s go!
Raspberry Streusel Bars {Paleo, Vegan}
Raspberry Streusel Bars {Paleo, Vegan}
These paleo and vegan raspberry streusel bars are gooey sweet and totally addicting! Easy to make, gluten-free, grain free, vegan, and total healthy comfort food! Prep Time: 30 minutesCook Time: 35 minuteschilling time: 2 hrsCourse:Baking/Dessert, DessertCuisine:Paleo, VeganKeyword:bars, crumble, dessert, paleo, streusel, veganServings: 16 bars
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Ingredients
Crust:
1 3/4cupsblanched almond flour1/4tspfine sea salt1/4cuprefined coconut oilmelted1/4cuppure maple syrup1/2tsppure vanilla extract
Raspberry Layer:
2cups + 1/2 cup fresh raspberriesdivided1/4cuppure maple syrupJuice of 1/2 lemon1tablespoonarrowroot starch or tapioca
Streusel:
1/2cupblanched almond flour1/4teaspoonground cinnamon6tablespoonsmaple sugar or coconut sugar3tablespoonscoconut oilrefined, solid1/2cupwalnutschopped
Instructions
For the crust, preheat your oven to 350°F and line a square baking pan with parchment paper.In a bowl, stir together the almond flour, salt, coconut oil, maple syrup and vanilla to form a dough, then chill for 30 minutes.While the dough chills, make the raspberry layer. Place 2 cups raspberries in a medium saucepan over medium heat and stir in the maple syrup, lemon juice and starch. Bring to a boil, stirring to avoid burning, then lower the heat to a strong simmer. Continue to simmer for 3-5 minutes or until thickened.Remove from heat, transfer to a separate bowl and refrigerate until ready to use.Press the chilled dough into the prepared baking pan and bake for 10 minutes or until just set, then transfer to a wire rack and cool at least 10 minutes.To make the streusel topping, combine the first 4 ingredients in a medium bowl and use a fork or pastry blender to create thick crumbs, then stir in the chopped walnuts. Chill in the refrigerator for 10 minutes.To assemble and bake the bars, spread the raspberry filling over the baked crust, then top with remaining fresh raspberries then sprinkle the streusel topping all over. Bake in the preheated oven for 25-30 minutes or until the topping is golden brown and fruit is bubbling on the edges.Cool on a wire rack for 30 minutes, then chill in the refrigerator to set for 2 hours or up to overnight. Before serving, cut into 12-16 bars.
Recipe Notes
*To make a paleo friendly white icing as shown in photos, combine 2/3 cup powdered monk fruit sweetener with 1 tablespoon of almond milk and 1/2 teaspoon vanilla extract
Nutrition
Calories: 228kcalCarbohydrates: 20gProtein: 4gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 38mgPotassium: 99mgFiber: 4gSugar: 13gVitamin A: 11IUVitamin C: 8mgCalcium: 61mgIron: 1mg
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Want More Paleo + Vegan Desserts? Try One of These!
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No Bake Raspberry Cheesecake Bars
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