These bars are sooooo good! I have been working on a number of recipes to post this summer that will blow your mind.
I am usually not the type to make recipes with raspberry in them. There’s a reason for that. Most of my life I’ve felt that raspberries were too sour for baked goods. Most recipes I’ve made, I used blueberries instead because they have a more mild taste. But, I have come around to them and this recipe is my way of fully acknowledging their deliciousness.
This is one of my new favorite recipes! I could seriously eat these all day.
The bottom layer tastes like an oatmeal cookie, the raspberry layer is perfectly sweet, and the crumble makes a delicious topping.
These bars are
ooey gooey
refined-sugar-free
vegan
& they taste like cookies!
- 1 Tablespoon chia seeds
- 3 Tablespoons water
- 1 and ½ cups oat flour
- 1 and ½ cup rolled oats
- ¼ cup coconut sugar
- ¼ teaspoons salt
- ¼ cup + 2 Tablespoons pure maple syrup, divided
- ½ cup coconut oil, melted
- 1 and ½ cups fresh or frozen raspberries
- Preheat oven to 350 degrees F.
- Line an 8x8 inch pan with parchment paper and set aside.
- In a small bowl, stir chia seeds and water together. Let sit for 5 minutes.
- Meanwhile, in a large mixing bowl, whisk together all dry ingredients.
- Stir in ¼ cup maple syrup. (Save remaining 2 Tablespoons for later.)
- Stir in melted coconut oil until combined.
- Measure ½ cup dough and set aside.
- Press remaining dough into lined pan.
- In a medium bowl, mash raspberries.
- Stir in remaining maple syrup.
- Spread mashed raspberries evenly over cookie layer in pan.
- Crumble remaining dough over raspberry layer.
- Bake for 40 minutes, or until crumble is firm and no longer soft.
- Let cool, then cut into 9 bars and serve.
I got to sample these yesterday, and she’s right: they taste like cookies. They’re delicious without being overly sweet.