No Bake Raspberry Crumble Bars

Vegan, gluten-free, no bake/raw, refined sugar-free, soy-free

By

Email

Warning: Trying to access array offset on value of type bool in /data/hosting/domains/theglowspot.com/docroot/wp-content/themes/osg_recipes/single.php on line 73

Original Post

These no-bake oat bars are absolutely addictive! One day I was about to make my no-bake date squares, and I realized I didn't have enough dates. I decided to use my chia seed jam instead, and wow did it ever turn out lovely! These bars are lightly sweet, and they make a great snack or breakfast.

Yield
12 bars
Prep Time
20 Minutes
Cook time
0 Minutes
Chill time
30
Total Time
20 Minutes

Ingredients:

For the raspberry chia jam*:
  • 450 grams frozen or fresh raspberries
  • 1/4 cup pure maple syrup
  • 2 tablespoons chia seeds
  • 1/2 teaspoon pure vanilla powder or 1 teaspoon vanilla extract
For the crust:
  • 1/4 cup virgin coconut oil, melted
  • 1 1/2 cups whole raw almonds
  • 1 1/2 cups gluten-free rolled oats
  • 1 packed cup pitted Medjool dates
  • Water, as needed (I use 2 tbsp)
  • 1/4 teaspoon fine sea salt

Directions:

  1. Line an 8x8-inch square pan with parchment paper so there's overhang (this makes it easier to lift out).
  2. For the chia jam:
  3. For the crust: In a food processor, process the almond, salt, and oats until a fine crumble forms. Now add in the dates and process until crumbly again. Melt the coconut oil and add to the mixture and process until sticky. You can add a tiny bit of water if the dough is too dry, a teaspoon at a time.
  4. Remove the crust dough from processor, and set aside 1 cup of the mixture for later. Press the rest of the mixture very firmly and evenly into the pan to form the crust.
  5. Once the jam has cooled, spread 1 cup of it over top of the crust until it covers the entire top.
  6. Sprinkle the remaining 1 cup of crust all over the top of the jam. Lightly press down with your fingers to help it adhere.
  7. Cover the pan with plastic wrap or tin foil and place into the freezer for 30 minutes to set. Remove and slice into bars. Store leftovers in an air-tight container in the fridge for up to 1 week. You can also freeze them for up to 1 month. I like to wrap each bar individually, and then place them into a freezer zip bag.
  • * Instead of chia seed jam, you can use 1 cup of your favourite store-bought jam.

Leave a Reply