Monday, April 16, 2012

Vegan Coconut Raspberry Bars

 I wanted to create a very easy vegan fruit bar that both of my kids would want to eat.  My youngest likes the flavor of coconut, but not the texture, so I added coconut oil, but no flakes.  These would also be great with a bit of lemon zest for tartness, but I didn't think of it until after.  These were quick and easy and really yummy.  You can store them in an air tight container for about a week.

Vegan Coconut Raspberry Bars

Yield: 16 bars
  • 1/4 cup vegan butter ( I use Earth Balance dairy and soy-free)
  • 1/4 cup organic virgin coconut oil
  • 2/3 cup sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 cup whole wheat flour
  • 1/2 cup almond flour
  • 1 tsp baking powder
  • 1.5 cups old-fashioned oats
  • 1 teaspoon ground cinnamon
  • 1-1/4 cups raspberry preserves (or one 11 ounce jar)
  • 1/2 cup chopped walnuts


  1. Preheat oven to 375 degrees F. and lightly grease a 13×9-inch baking dish.
  2.  Add dry ingredients (flour, oats, cinnamon sugar, and walnuts) to bowl and mix well. Add butter and coconut oil and blend until a crumbly mixture forms. Reserve 1/4 of the mixture and firmly press the rest into the bottom of the prepared pan.
  3. Spread preserves on top of the crust. 
  4.  Sprinkle remaining mixture on top of preserves and press lightly.
  5. Bake for 25 minutes and cool.
  6. Cut into 16 squares and serve.

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