The Raspberry Coconut Crumble Bars. Crumbly. Coconut-ty. Raspberry. Sweet. Buttery goodness (without the butter).
Raspberry season might be on its way out, but if you came into some raspberries and were able to make some jam, here is a recipe for you. I used this fast, no-cook, no-pectin blender jam recipe. And if you didn’t get to make jam or have never made jam, it’s so readily available at any grocery store, so the jam is easy to get. Those who know me in the kitchen know I like recipes that are fast to put together and are healthified without compromising the flavor. This Raspberry Coconut Crumble Bar Recipe fits the bill! The recipe is even naturally vegan, to boot. These Raspberry Coconut Crumble Bars come out as crumbly as they look. We save the crumbles, refrigerate them, and add them to our homemade yogurt.
This recipe is adapted from epicurious.com. I change the recipe to make it dairy-free, and reduced the amount of sugar because depending on the sugar content in the jam, these bars can be super sweet. I also have used oat flour (just blending oats in the Vitamix) in place of the all-purpose flour, and also whole wheat flour to make it whole grain.
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