Just like these Carrot and Zucchini Bars, these are the perfect dessert for spring and summer!
The perfect vegan dessert, these raspberry bars are soft, sweet, gooey, and oh so delicious! These layered bars consist of a crumbly crust that reminds me of a buttery shortbread. Then you have a raspberry filling that’s made with fresh raspberries and is topped with toasted coconut that has a hint of vanilla. I’m telling you… these are irresistible and ready in just 30 minutes! Why This Recipe Works:
This is a vegan recipe. These bars contain no dairy and no eggs. No jam or jelly is needed for these raspberry squares; only fresh raspberries are used. There’s only 3 layers to these bars. This raspberry bars recipe is perfect as a sweet breakfast, afternoon snack, or as an after dinner dessert!
Ingredients You’ll Need
This recipe is such a treat as it uses some of my favorite ingredients: shredded coconut, fresh raspberries, and hemp seeds. And what was great for me in making this recipe was that I already had all of the ingredients in my kitchen! Here’s what you’ll need for these raspberry crumble bars:
How To Make Vegan Coconut Raspberry Bars
These bars are so much fun to make! Preparing the three layers is so quick and simple!
Step 1
First, you’re going to focus on making the crust. In a large bowl, mix the flour, margarine, milk, baking powder, ½ mashed banana and hemp seeds. Combine well.
Use a 9" (23 cm) square baking pan for this recipe. Grease the pan with extra margarine before spreading the first layer, otherwise the bars will stick. I like to use the back of a spoon to spread each layer.
Step 2
Next comes the raspberry layer. Most traditional bar recipes use raspberry jam as the filling. The raspberry jam is sweeter and thicker, so feel free to use that if you prefer…but I love using fresh raspberries. They provide a burst of flavor with every single bite!
I love the taste of fresh raspberries all on their own and didn’t want to add more sugar to these bars. It only takes a second to mash them and spread them on top of the base layer.
Step 3
For the final layer, simply mix the mashed banana and sugar, then add the melted coconut oil, coconut, and vanilla. Stir it well until it is combined and spread it gently over the raspberry layer. Expert Tip: Be careful not to push too hard as the raw layers underneath are more delicate than the top layer.
Once the third layer is ready, bake the bars for approximately 30 minutes, or until the top layer has turned a nice golden brown. I wanted to add more crunch to these raspberry bars so I decided to 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.
Once the bars are done cooking, let the pan cool on the counter, then stick it in the fridge. The bars are much easier to cut when they are chilled.
Don’t these buttery raspberry crumble bars look delicious??? Each layer is completely different. They’re like raspberry magic bars and let me tell you, these fruity bars are scrumptious! Each bite is full of coconut and raspberry crunch! They’re buttery, soft, sweet, gooey, and they are just perfect!
This wonderful vegan dessert is perfect for the upcoming warm weather, Easter, and Mother’s Day. You wouldn’t believe how easy these bars are to make!
How To Store Raspberry Bars
You’ll want to store these covered in the refrigerator. They’re delicious cold, but also really good warmed up. They are also freezer friendly. Place them evenly in a Ziplock freezer bag and freeze for up to 2 months.
Expert Tips
You can use whole wheat or white all-purpose flour in the base of these bars. If you use gluten free flour, I would recommend using one which is a 1:1 substitute for all-purpose flour. I add hemp seeds to the base for added healthy benefits and nutrition, but that is up to you. Hemp seeds are a great source of protein as well as contain Omega 3 and Omega 6 fatty acids. After baking, let the pan cool on the counter. Once cooled, put the pan in the fridge before you cut the bars. They are much easier to cut and stay together better when they are cooler.
Looking for More Tasty, Healthier Plant-Based Recipes?
Try some of my favorites below:
Smoky Maple Thyme Roasted Carrots With Tahini Roasted Baby Potatoes with Sun-Dried Tomatoes Spicy Chickpea and Sun-Dried Tomato Pizza Vegan Chocolate Chip Banana Bread Crispy Cocoa Hazelnut Balls
If you make these Vegan Raspberry Bar recipe, don’t forget to give it a star rating it and let me know how your batch turned out in the comments below! Update Notes: This post was originally published in March 2019, but was re-published with updated step-by-step instructions, pictures and tips in March 2020.
