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Raspberry Crumble Bars

Serves 12

Raspberry chia seed filling, a granola crumb crust and thick crumble topping come together for treat that’s beautifully decadent. Served warm or cold, each of the three layers in this bar is bursting with plant-made goodness, all at once fruity, nutty, crunchy and crumbly.

Ingredients

For the raspberry chia filling:

  • 2½ cups fresh or frozen raspberries
  • ? cup coconut sugar
  • 1 teaspoon lemon juice
  • 2 tablespoons chia seeds
  • ½ cup fresh or frozen raspberries

For the raspberry chia filling:

  • 1 ½ cups granola
  • ¼ cup Earth Balance® Soy Free Olive Oil Buttery Spread
  • ? cup sugar
  • 2 tablespoon water
  • ¾ cup flour
  • Pinch salt

For the raspberry chia filling:

  • ¾ cup granola
  • 3 tablespoons Earth Balance® Soy Free Olive Oil Buttery Spread
  • ¼ cup coconut sugar
  • 1 tablespoon water
  • ? cup all-purpose flour
  • pinch of salt
  • Optional garnish: pumpkin seeds, coconut shavings

Procedure

  1. Raspberry Chia Filling: In a medium saucepan, heat 2½ cups raspberries, ? cup coconut sugar, and 1 teaspoon lemon juice over medium heat. Stir often. Once the raspberries have released their juices stir in 2 tablespoons of chia seeds. Turn the heat down to a low simmer until the mixture has thickened and the berries have broken down. Add frozen berries.
  2. Crust: Pulse 1½ cups of granola in a food processor until the texture is rough but fairly even with no large chunks.
  3. In a medium-sized bowl, cream together ? cup coconut sugar and ¼ cup Earth Balance® Soy Free Olive Oil Buttery Spread. Beat in 2 tablespoon of water. Add the processed granola, ? cup flour, and a pinch of salt. Mix well.
  4. Crumble Topping: Pulse ¾ cup granola in a food processor until the texture has evened out slightly (no large chunks of granola.)
  5. Cream together ¼ cup sugar and 3 tablespoons Earth Balance® Soy Free Olive Oil Buttery Spread. Beat in 1 tablespoon water. Add processed granola, ? cup flour, and a pinch of salt. Mix up the crumble topping with your hands and fold in the pumpkin seeds and coconut, as desired.
  6. Assembling the Bars: Preheat oven to 350°F and line an 8x8 pan with parchment paper. Press the crust mixture firmly into the pan.
  7. Top the crust with an even layer of the raspberry chia filling, followed with a thick layer of crumble.
  8. Bake for 25-35 minutes or until the crumble is barely golden brown. Cool and slice into 12 bars.
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