Only 5 ingredients and made in 1 bowl, these Raspberry Bars are simple to make yet quite fancy and crowd pleasing! They have a coconut oil shortbread crust + topping, and are filled with raspberry preserves.

stack of vegan raspberry bars

I had a few trials when coming up with these raspberry bars. I mean, don’t get me wrong, we’ve had no trouble eating any of the versions I’ve tried! The first batch was too wet, and not shortbread-y enough. Plus, I kept trying to make a different topping, and the recipe felt too complicated.

So finally I decided to try making the crust and topping in the same bowl, adjusted amounts of everything and, voila! Perfection was finally found.

raspberry bars on a plate

This is such a wonderful dessert for Spring and Summer. Perfect for Mother’s Day and all kinds of showers (baby, wedding). Everyone is sure to love these raspberry bars, so feel free to double the recipe to feed a crowd!

I hope you love these Vegan Raspberry Bars. They’re:

Made in 1 bowl with 5 ingredients (plus optional glaze)

Crowd-pleasing

Super fruity, with a tart and sweet filling

Perfect for Spring and Summer

Easy & Delicious!

photo of vegan raspberry bars, stacked

Looking for more fruity dessert recipes? Check these out:

Vegan Lemon Cake

Vegan Flag Cake

If you make this recipe, let me know how it goes! Rate it, leave a comment and tag a photo @noracooksvegan on Instagram. Enjoy!

stack of vegan raspberry bars
4.95 stars (34 ratings)

Vegan Raspberry Bars

Only 5 ingredients and made in 1 bowl, these Raspberry Bars are simple to make yet quite fancy and crowd pleasing! They have a coconut oil shortbread crust + topping, and are filled with raspberry preserves.
Prep: 10 mins
Cook: 1 hr
Cooling time: 2 hrs 20 mins
Total: 1 hr 10 mins
Servings: 16 servings

Ingredients 
 

Optional glaze

Instructions 

  • Preheat the oven to 300 degrees F. Line the bottom and sides of a 9 x 13 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
  • In a large bowl, combine flour, sugar and salt. Now add the softened coconut oil, and stir until everything is well combined. The mixture should be rather crumbly. Use your hands if you need to.
  • Set aside 1 cup of the shortbread dough, in a smaller bowl. This is your crumble topping.
  • Press the mixture evenly into the baking pan. Bake for 15 minutes.
  • Remove from the oven and turn the oven up to 350 degrees F.
  • Spread the raspberry preserves over the warm crust. Sprinkle on the topping. Place in the oven and bake for 40 minutes. The filling should be bubbling on the edges.
  • Allow the bars to cool in the pan for 20 minutes, and then move them to the refrigerator to cool for at least 2 hours. Lift the bars out using the parchment paper, cut into squares and drizzle with optional glaze.

Optional glaze

  • In a small bowl, whisk together the powdered sugar and almond milk until a glaze is formed.

Notes

  1. I haven't tried these with gluten free flour, but you could try a mix of gluten free all purpose and almond flour.
  2. May also use softened vegan butter in place of the coconut oil.
  3. Makes about 16 large bars. You may halve the recipe and make in an 8-inch square pan if desired.

Nutrition

Serving: 1bar | Calories: 198kcal | Carbohydrates: 44g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 83mg | Potassium: 39mg | Fiber: 1g | Sugar: 24g | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg
Course: Dessert
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

 

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Comments

  1. Nora, these are always a hit in my house! I add a little orange extract to the glaze and it pairs so nicely with the raspberry ❤️I’m sure some orange zest would be cute and add even more flavor. Thank you for all of your amazing recipes!

  2. I’ve made this loads with different fillings including mincemeat and it’s absolutely brilliant. I’m not keen on oil in recipes so just rubbed vitalite into the flour before stirring the sugar through. I even substituted some ground almonds for some of the flour which was lovely with the raspberry filling. Great recipe thank you!

  3. These bars are amazing! I love them with raspberry jam, but will try other jams too. The last time I made them I had some cherry pie filling so I used that instead of jam and made cherry pie bars. They were awesome too. Great recipe!

    1. Hi Parie. I’m thrilled that you love the bars. These are one of my favorites! It’s good to know that you have had luck using different types of fruit filling! Thank you for sharing your review, ideas, and feedback!

    1. I’m sure it would work! You could use replace the raspberry preserves with the same amount of apple preserves or unsweetened applesauce.

    1. Yes me too. Alternatively I added ground almonds to replace some of the flour and sprinkle a few flaked almonds on top for a Bakewell tart flavour. Yummy. X

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