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.
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.
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!
Looking for more fruity dessert recipes? Check these out:
Healthy Chocolate Cherry Ice Cream
If you make this recipe, let me know how it goes! Rate it, leave a comment and tag a photo @noracooksvegan on Instagram. Enjoy!
Vegan Raspberry Bars
Ingredients
- 2 1/2 cups all purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 cup coconut oil, softened (but not melted)
- 13 ounces (about 1 1/4 cups) raspberry preserves
Optional glaze
- 1/2 cup powdered sugar
- 2 tablespoons almond milk
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.
Recipe Notes
- I haven't tried these with gluten free flour, but you could try a mix of gluten free all purpose and almond flour.
- May also use softened vegan butter in place of the coconut oil.
- Makes about 16 large bars. You may halve the recipe and make in an 8-inch square pan if desired.
NUTRITION INFORMATION
Louise
These were amazing! I made them today under quarantine and by the end of dinner they were gone. This is a perfect recipe for new bakers looking for a new recipe!
Nora
I’m so glad you enjoyed these! One of my favorite desserts ever.
Carla
I just made these bars they turned out so yummy. I will make these again for sure . I did freeze some also . Thank you so much for sharing.
Nora
You’re welcome!
Carla
Do you have more recipes like this one
Nora
I have many other dessert recipes, you can look through them here: Vegan Desserts.
Diane
Any thoughts about a substitution for coconut oil? Do you think vegan “butter” would work? D
Nora
Yes, vegan butter would work just fine in this recipe, I have used it before. Thanks!
Diane
Thanks! I love raspberry and am looking forward to trying this!
Dorene
The bars were absolutely delicious and were the fist dessert to disappear at Christmas! I am tempted to make them again for New Years, just for my husband and me!! Thanks for all your wonderful recipes.
Nora
You’re so welcome! I’m glad they were delicious!
Alicia
When do you recommend putting on the glaze?
Nora
Once they come out of the oven, or you could wait for them to cool a bit first.
Teri
Incredible! Yummy shortbread taste~
Helen
Can you freeze them.
Nora
Yes, they freeze well.
Kendall
Delicious and so, so easy! My non-vegan relatives gobbled them up. I love that the crust and the topping is the same–saves so much time.
A few notes:
– Reserving one cup of filling wasn’t quite enough to completely cover the bars like in the pictures, but it looked very pretty crumbled over top with bits of raspberry jam showing between, and the bars stuck together great after being refrigerated
– I accidentally over-microwaved the coconut oil so it was completely melted (whoops) and the bars came out fine anyway (phew)
– Next time I would add a teaspoon or two of almond extract to the crust and topping recipe because I think that would add a bit more complexity to the flavor
Nora
I’m so glad everyone enjoyed!
Tina
I can’t wait to try these! Any other fruits you would suggest to use? I love blueberries so wondering if that would work?
Nora
I think nearly any other fruit jam would work here, so blueberry, strawberry, apricot or blackberries. All wonderful! Hope you enjoy!
Amy
Is your recipe written for a metal baking dish or glass? Just so i know how to adjust baking time accordingly if necessary?
Nora
I have made the bars in both though I usually use glass. I don’t think you need to adjust the baking time if using metal. Thanks!
Donna Cuic
How about Almond Flour???Would that work? I have everything else on hand but don’t have all purpose flour. If you don’t think almond flour will work I’ll definitely run to store. I’ve gotta make these. They sound so dang good!
Nora
Shoot I’m sorry but I don’t think almond flour will work the same! I’ve never tried it. Hope you get some regular flour so you can make them ASAP!
Leanne
I really enjoyed the flavor of these bars however my bottom crust didn’t stick together once cooked. I cooled the bars completely before cutting and serving but upon removing from the pan almost all of the bottom fell apart…any suggestions? I would love to make them work as they are very tasty!
Nora
I’m sorry to hear that! These bars can be a little crumbly, but you should be able to hold one in your hand and eat it without it all falling apart. Perhaps the crust didn’t get pre-baked enough? Did you make any substitutions at all? Coconut oil is very sensitive to heat, so it might help to cool them in the fridge for a bit before slicing.
Chef Patty
I made this vegan raspberry bars with gluten free flour this past weekend for an event. I made these two times, as the first time was a bit of a fail. The second try worked well and was very tasty!
On the first try I saved 1 cup of crumb mixture for the top and this simply melted into the raspberry preserves within a few minutes. They tasted great but didn’t have a top crust.
The second time I worked the coconut oil, which was completely solid, into a soft paste before adding it to the flour. By doing so the crumb mixture resembled a typical gluten flour mixture. I also think it helped keep the flour from getting absorbed too quickly.
On the second try I almost doubled the amount of crumble I put on top and still cut the cooking time about 5 minutes.
Thank you for the recipe! It’s now one of my go to vegan/gluten free dessert recipes!
Bailey
Loved this recipie! The flavor was great, the only thing was they turned out a little bit hard. Any suggestions for next time?
Nora
Try baking them for a little less time. Oven temperatures can vary, as well as if you bake it in a glass versus metal pan. Hope that helps, glad you enjoyed them!
Nadia
I turned away for a couple minutes and when I turned back around my kid had already eaten 3! So good.
Karrie Wilson
Heavenly!!!! My husband and I loved these so much! Can’t wait to make again and share!
Nora
Thank you, I’m so glad you love the raspberry bars!
Katie
These are so delicious! Everyone in my family loved this tasty treat.
Rachel
How long will these bars keep?
Nora
3-4 days at room temperature, probably a week or more in the fridge.
Linda
Very good but will bake 5-10min less. Used my homemade rhubarb/strawberry jam and didn’t do the drizzle. They are very good..
Nora
Glad you enjoyed them!
Byela
I have been a keen cook for a few years now but new to vegan baking. The recipes are often nourishing on first look but the end result is…well just plain strange tasting. These on the other hand are truly lovely. They tick a lot of boxes for me : deliciousness, ingredients already at home, ease, gift worthy and can I play around with the basic recipe ( already I have, using doves gf flour and left off the drizzle). It’s all those things Nora and it’s special and will make my written recipe book that will end up in the hands of my son, and his children and so on…❤ Thank you
Nora
Thank you so much for your kind comment! I’m so glad these will be a special recipe for you and your family, just as they are for ours. 🙂
Marisa
Is there anyway to use coconut flour instead of all purpose flour?
Nora
I haven’t tried it, but I don’t think it would work very well! Coconut flour is quite difficult to work with.
Tara
This is a wonderful recipe! Thank you.
Jessie
This is amazing. The only recipe with simple ingredients I have in my house. I have a few hours to make this for a vegan friends goodbye treat. You saved me!!
Nora
I’m so glad! I hope everyone enjoyed them!