Vegan Raspberry Bars
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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:
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.
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
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87 Comments on “Vegan Raspberry Bars”
I forgot to give this recipe 5 stars. Thank you .
I made this tonight , it was delicious!! I did half concord grape and half concord grape and peanut butter. It was a huge success !!
I’m so glad to hear thatQ
I’m making these right now and I’m so excited!! My dad has recently gone vegan and he loves it when I cook for him.
That’s so great!
Amazing and incredibly easy as always ! Thank you
You’re welcome!
My friend made these and they were AMAZING! Then I tried and the shortbread turned out grainy, like the sugar crystals never melted maybe? Any idea what happened? I remember the shortbread was more like sugar cookie dough when I mixed it up. Pretty sure I followed the amounts properly though.
I’m glad you enjoyed them! Did you use large sugar crystals, like coarse sugar or anything? I always use fine organic sugar for baking. I’m not sure why the sugar would be grainy otherwise.
Nora, you beautiful genius! These are incredible, just like all your other recipes. I halved the recipe and spread a layer of your vegan lemon curd with the raspberry jam. Unbelievable.
That sounds delicious!
A family member made these on vacation and they were SO.GOOD. I nearly ate the entire pan! They were thick and gooey and just had the best texture. However, I’m so sad because I went to make them using the exact instructions and ingredients but they turned out really thin and dry. I used a 9×13 metal pan with parchment and there was just barely enough shortbread to create a really thin layer. Any idea of what could be happening? Everyone else’s seems to be turning out ok.
Another note: there was hardly enough crumble to make a decent base layer and have enough left for the topping. Do you use chunks of the shortbread for the topping or just finely sprinkle it? Hope that makes sense!
I’m so glad you enjoyed them! So it’s hard to say what happened when you made them. Your pan isn’t actually larger than 9×13 inches is it? Because there should definitely be enough shortbread, when you pack it down in the pan. But I would say if you really want them super thick then just use an 8×8 inch pan instead. I think that would be too thick myself but maybe it’s more what you are going for. I sprinkle on the crumble (1 cup) in little and bigger chunks.
They were so easy to make and taste so good! We decided to put old fashioned oats into the mixture for the top and it was amazing!
Sounds great, so glad you enjoyed them!
If I am making the half portion, do I need to change the temp or time I cook the bars?
They may need a little less time in the oven, perhaps 25-30 minutes. Temp is the same.
I had fresh strawberries & raspberries on hand so I mashed & drained those & used that in replace of the jam. Turned out great.
Sounds delicious!! Glad it turned out great!
My family loves this recipe! It tasted butter, soft, and perfectly sweet. I used less sugar and a combo of regular and sugar free preserves and it turned out delicious!
Thank you!
You’re so welcome!! So glad you liked it!!
I found cooking it for 40 min made the Crust hard and dried out the preserves. Can I cook it less without ruining recipe b
Sure! Perhaps your oven runs hot. Make sure to bake it in the center of the oven as well, not the bottom rack. That will help the crust not burn or cook too fast.
Hi I’m allergic to wheat and almond flour. And cows milk/real butter. Can you suggest a flour alternative flour for your cake and raspberry bar and muffin recipes?
Thank you
Catherine
A quality gluten free blend is your best bet, I like Bob’s Red Mill 1:1 Gluten Free Flour.
My friend made these and I can’t stop eating them lol They’re SO GOOD.
I love to hear that!! I’m so glad they’re good!
DELICIOUS ?, and easy to make! I am not very good at making desserts, this was easy and delicious. Thank you
You’re so welcome!! I’m so glad they were delicious!
SO GOOD! My boyfriend could hardly believe it was vegan, nor could I. Will definitely be making this again.
I’m so glad! Thank you.
These are so simple to make and really delicious. I used blueberry jam instead of raspberry, because that’s what I had on hand, and I would definitely use a tart jam next time- blueberry is too sweet and this needs something bolder with some tartness.
Nevertheless, these were so yummy!
I’m so glad you enjoyed them!! I agree, something tart is a nice combo.
If I’m out of sugar can I use agave instead or would that be too much liquid?
I don’t think agave would work so well as it would add a lot of extra liquid, throwing off the recipe. You could try it, but I can’t guarantee it will work sorry!
I would like to substitute the coconut oil, I loved the bar but too much coconut taste. If I use vegan butter, would it still be 1 cup, melted? Thank you
You can always use refined coconut oil, which has absolutely NO coconut flavor. Vegan butter works too and I have used it before here. Yes, it’s the same amount. Thanks!