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!

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 flour
• sea salt
• refined coconut oil
• pure maple syrup 
• pure vanilla extract

Raspberry Layer:

• fresh raspberries
• pure maple syrup
• lemon
• arrowroot starch, or tapioca 

Streusel:

• blanched almond flour
• ground cinnamon 
• maple sugar or coconut sugar
• refined coconut oil
• walnuts

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!

Author: Michele Rosen

Prep Time: 30 minutes

Cook Time: 35 minutes

chilling time: 2 hrs

Course: Baking/Dessert, Dessert

Cuisine: Paleo, Vegan

Keyword: bars, crumble, dessert, paleo, streusel, vegan

Servings: 16 bars

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4.67 from 12 votes

Ingredients

Crust:

• 1 3/4 cups blanched almond flour
• 1/4 tsp fine sea salt
• 1/4 cup refined coconut oil melted
• 1/4 cup pure maple syrup
• 1/2 tsp pure vanilla extract

Raspberry Layer:

• 2 cups + 1/2 cup fresh raspberries divided
• 1/4 cup pure maple syrup
• Juice of 1/2 lemon
• 1 tablespoon arrowroot starch or tapioca

Streusel:

• 1/2 cup blanched almond flour
• 1/4 teaspoon ground cinnamon
• 6 tablespoons maple sugar or coconut sugar
• 3 tablespoons coconut oil refined, solid
• 1/2 cup walnuts chopped

Instructions

1. For the crust, preheat your oven to 350°F and line a square baking pan with parchment paper.
2. In a bowl, stir together the almond flour, salt, coconut oil, maple syrup and vanilla to form a dough, then chill for 30 minutes.
3. 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.
4. Remove from heat, transfer to a separate bowl and refrigerate until ready to use.
5. 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.
6. 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.
7. 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.
8. 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: 228kcal

Carbohydrates: 20g

Protein: 4g

Fat: 16g

Saturated Fat: 6g

Polyunsaturated Fat: 2g

Monounsaturated Fat: 1g

Sodium: 38mg

Potassium: 99mg

Fiber: 4g

Sugar: 13g

Vitamin A: 11IU

Vitamin C: 8mg

Calcium: 61mg

Iron: 1mg

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Want More Paleo + Vegan Desserts?  Try One of These!

Key Lime Pie Bars

Peanut Butter Truffles

Blueberry Cobbler

Strawberry Rhubarb Crisp

No Bake Raspberry Cheesecake Bars

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