BC Raspberry Egg Free Streusel Bars
Vegan Recipe from elana's pantry
Ingredients
- Almond Flour - 2 cups, blanched
- Sea Salt - 1/4 tsp.
- Coconut Oil - 2 tbsps.
- Vanilla Extract - 1 tbsp.
- Water - 1 tbsp.
- Filling:
- BC Raspberry Jam - 1 cup
- Topping:
- Coconut Oil - 1/4 cup
- Almond Flour - 1/4 cup, blanced
- Coconut Sugar - 2 tbsps.
- Walnuts - 1 cup, chopped
- Unsweetened Shredded Coconut - 1/2 cup
- Sea Salt - 1/2 tsp.
Instructions
- Pulse ingredients together in food processor until dough forms a ball.
- Press dough into an 8 x 8 baking dish.
- Bake at 250 degrees for 12 minutes.
- Pulse oil, almond flour, coconut sugar and sea salt together in food processor until creamy.
- Briefly pulse in walnuts and coconut, so they are left course, not pulverized.
- Set streusel aside.
- Spread BC Raspberry jam over warm crust.
- Sprinkle streusel topping over raspberry jam.
- Bake at 350 degrees for 15 minutes
- Cool for 10 minutes, then refrigerate for 2 hours to set up.
- Slice and enjoy!
