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Raspberry Vegan Bars

Vegan Raspberry Bars

These Vegan Raspberry Bars are also paleo, gluten-free. They have chocolate brownie on the bottom, blondie in the middle, and are topped with a delicious and easy vegan chocolate frosting.

Course Dessert
Cuisine Gluten-Free, Paleo, vegan
Keyword bars, brownie, raspberry
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 bars
Calories 350 kcal
Author camila

Ingredients

Vegan Chocolate Brownies

  • 2/3 cup almond flour 85 grams, 3 oz
  • 1/4 cup cocoa powder 25 grams, 0.8 oz
  • 1/2 teaspoon baking soda
  • 1/4 cup coconut sugar 43 grams, 1.5 oz
  • 1/4 teaspoon espresso powder optional
  • 1/4 teaspoon fine sea salt
  • 1/3 cup dark chocolate chopped or chocolate chips
  • 3 tablespoons coconut oil melted
  • 4 tablespoons cashew butter or any nut butter
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1 tablespoon flax seeds
  • 2 tablespoons warm water
  • 1/3 cup dark chocolate chopped or chocolate chips

Vegan Blondies

  • 2 1/2 cups almond flour 320 grams, 11 oz
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/3 cup coconut butter
  • 1/3 cup maple syrup
  • 3 tablespoons coconut oil
  • 1 teaspoon vanilla extract
  • 1/4 cup almond milk

Vegan Chocolate Frosting

  • 1/2 cup coconut cream*
  • 2 tablespoons cocoa powder
  • 1/3 cup chopped chocolate or chocolate chips
  • 4 tablespoons maple syrup

Instructions

Vegan Brownies

  1. Start by mixing the flax seeds with the water. Set aside for 15 minutes for mixture to thicken.
  2. Now mix the almond flour, cocoa powder, baking soda, coconut sugar, espresso powder, and fine sea salt, in a bowl together. Use a whisk to help incorporate all the ingredients very well.
  3. In another bowl, add 1/3 cup chopped chocolate and coconut oil. Place on top of a pan of simmering water.
  4. Whisk until chocolate is melted and incorporated with coconut oil. Add cashew butter, maple syrup, and vanilla extract. Whisk until smooth.
  5. Pour chocolate mixture over dry ingredients. Add flax seeds mixture to the bowl also.
  6. Mix with a spatula until incorporated. Add remaining 1/3 cup chopped chocolate. Mix until combined.

Vegan Blondies

  1. Mix almond flour, salt, baking soda, baking powder, sift and set aside.
  2. Mix coconut butter, maple syrup and coconut oil in a bowl. Melt in the microwave, at 15 second intervals, until completely melted, stirring in between.
  3. Whisk mixture well. Add vanilla extract, and milk to the bowl.
  4. Whisk until combined.
  5. Add dry sifted ingredients to wet mixture.
  6. Mix with a spatula until completely incorporated.

Vegan Chocolate Frosting

  1. Place coconut cream in a small saucepan. Place over medium heat.
  2. Keep stirring until coconut cream starts to heat up.
  3. Sift cocoa powder into warm coconut cream, whisk until cocoa powder incorporates with coconut cream and mixture almost comes to a boil.
  4. Remove from the heat, add chocolate chips to the mixture. Stir with a spatula until chocolate has melted.
  5. Add maple syrup and whisk until combined.
  6. If there are still chocolate lumps, simply bring it back to the burner, with the heat on the lowest setting. And gently stir mixture until everything is melted.
  7. Don’t ever let the mixture come to an actual boil or raise bubbles.
  8. Pour smooth chocolate frosting in a bowl. Let it sit on top of the counter until it has cooled down, and has a spreadable and firm consistency.

To assemble

  1. Pre-heat oven to 350F. Line a 8×8” cake pan with parchment paper.
  2. Pour chocolate brownie batter in the bottom of the prepared pan. Use a spatula, or your hands to smooth it out and cover the entire bottom.
  3. Spread half of the blondie batter over chocolate brownie. Use a spatula or your hands to make it smooth and even.
  4. Now place about 1/3 cup of raspberries scattered over the blondie batter.
  5. Top with the remaining blondie batter. Now it will be best to press down the batter as it incorporates and smooths out.
  6. Bake in the pre-heated oven for 25-35 minutes, place a piece of foil over brownies if the top is browning too fast.
  7. Let it cool down completely before spreading the frosting on top. Place it in the fridge for a couple of hours.
  8. Slice and serve

Storage

  1. These vegan bars will store well in the fridge for up to 4 days.

Recipe Notes

*Make sure you are using coconut cream, and not coconut milk. Coconut cream is thicker than coconut milk.

*If you wish to substitute the coconut butter, replace it for the same amount of another nut butter of your preference.

Nutrition Facts
Vegan Raspberry Bars
Amount Per Serving (1 bar)
Calories 350
* Percent Daily Values are based on a 2000 calorie diet.