Vegan Raspberry Shortbread Bars with Streusel topping.

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Ingredients:

Crust

  • 1/2 cup (115g) butter alternative, melted ( I like the Palm oil/coconut oil shorting)
  • 1/4 cup (50g) coconut crystals
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup (125g) almond flour

Filling

  • 3/4 cup raspberry preserves (I make my own with homegrown raspberries, and coconut crystals)

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Streusel

  • 1/2 cup (40g) old-fashioned oats
  • 1/3 cup (70g) coconut crystals
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup (30g) almond flour
  • 1/4 cup (60g) unsalted butter substitute, cold and cubed

 

  1. Preheat the oven to 300°F (149°C). Line the bottom and sides of an 8-inch baking pan with parchment paper, leaving enough overhang on all sides. Set aside.
  2. Make the crust: Stir the melted butter, coconut crystals, vanilla, and salt together in a medium bowl. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes.
  3. Remove the crust from the oven, and turn the oven up to 350°F (177°C).
  4. Spread preserves over warm crust.
  5. Make the streusel: Whisk the oats, coconut crystals, cinnamon, and almond flour together in a medium bowl. Cut in the chilled butter alternative with a pastry blender or two forks (or even with your hands) until the mixture resembles coarse crumbs. Sprinkle the filling with streusel and bake for 30–35 minutes or until the streusel is golden brown. The raspberry filling should be bubbling on the edges.
  6. Remove from the oven and allow to cool for at least 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours (or overnight).

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