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Peanut Butter & Raspberry Crumble Bars

The combination of peanut butter and raspberries is even better than PB&J combo especially in the form of a crumbly, gooey yet chewy crumble bar. Yum!

Ingredients

Scale

Raspberry filling (or 200g / 7 oz of fruit jam of choice)

  • 150g / 5,3 oz desfrosted raspberries or other berries
  • 50g / 1,75 oz pitted dates
  • 12 tbsp chia seeds

Pie crust and topping

  • 60g / 2 oz rolled oats
  • 75g / 2,6 oz flour (I used 25g almond- and 50g oat flour)
  • 1/2 tsp baking soda
  • A pinch of salt
  • 3 tbsp peanut butter (or other nut butter)
  • 3 tbsp liquid sweetener of choice
  • 1/2 tsp vanilla essence

Instructions

  1. Preheat the oven to 150ºC / 300ºF and prepare a square pan by greasing and lining it with parchment paper. My pan was 18×18 cm / 7×7 inches.
  2. Start with mixing together all the ingredients for the raspberry filling in a food processor, mixer or blender. Let sit and thicken up for at least 10 minutes.
  3. In a medium bowl, put the rolled oats, flour, baking soda, and salt. Using a spatula or such, give the dry ingredients a mix.
  4. In a small bowl, combine the peanut butter, liquid sweetener, and vanilla. Add the mixture to the dry, and using your hands crumble together.
  5. Transfer 2/3 of the crumble to the prepared pan. Press and spread out the crumble evenly to all corner. Prick it all over with a fork and bake for 20 minutes or until golden.
  6. Let the pie crust cool slightly, then transfer the raspberry filling and spread out evenly. Crumble the remaining crumble on top and bake for another 30-40 minutes, depending on how thick and firm you would like the filling to be. Take out, let cool and set slightly, cut up and enjoy.

Keywords: Crumble bars, pie, vegan, gluten free, refined sugar free, healthy, easy, peanut butter, raspberry


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