These treats are vegan and gluten-free. Very sweet and rich, cut them small. Perfect for the sweet table at mother's day, baby or bridal showers. A petit and pretty little square
Cuisine: Gluten-free, Vegan
Keyword: coconut, raspberry, vegan
Author: Trish | The In Fine Balance Food Blog
1cupground almond flour
1cuplight brown sugarlightly packed
1/2teaspoonfine sea salt
3/4cupEarth Balance stick
500mljar of raspberry preservesyou will use about 3/4 of it, or 400 ml
For the crumb topping - first layer:
1/2cuplight brown sugar
For the crumb topping - second layer:
1cupunsweetened flaked coconut
Pre-heat the oven to 350ºF.
Line a 9x13-inch baking pan with parchment paper. Leave a bit of overhang on at least two sides to make it easy for pull the bars out later.
Make the bottom cookie crust:
In a large mixing bowl, whisk to combine the flours, sugar, xanthan gum, salt and spices. Cut in the Earth balance and vanilla (GFG's technique to use the whisk attachment of a standmixer really does work well here). Dough should be crumbly but will stick together when you press it between your fingers.
Dump the dough into the prepared baking pan and press it out evenly. Bake in the preheated oven for about 7 minutes. Set aside on a wire rack to cool a bit. Keep the oven heated.
Crumb topping - first layer:
In a bowl, combine the sorghum flour and brown sugar. Add the vanilla and cut in the Earth Balance. Rub together with your hands to create crumbs. Set aside.
Crumb topping - second layer:
In a small sauce pan, melt the vegan butter and white sugar. Add the flaked coconut, sliced almonds and vanilla and stir to coat. Remove from heat and set aside.
While the crust is still a bit warm, spoon on the raspberry jam and spread evenly using the back of a spoon, up to the edges- leaving about 1/4-inch bare crust on all sides.
Sprinkle on the crumb topping, then sprinkle on the coconut-almond topping and spread it evenly over the top.
Bake at 350 for 22-24 minutes. The raspberry jam will bubble and the crumble topping will turn golden brown. The bars will continue to set as they cool.
Allow the bars to cool completely before removing from the pan to cut into squares. I allowed the bars to cool completely and then put the whole pan in the freezer. To cut from frozen allow the bars to sit for about 10 minutes then slice with a heavy and sharp knife. Leftovers freeze well for several weeks.
Nutritional information below reflects 24 pieces from this recipe. For parties and dessert tables I like to cut these squares even smaller. Just two-bite size, more like 36 or more pieces.