Chocolate Raspberry Crumble Bars – Vegan

I was so in love with the Berry Superfood Crumble Bars, I couldn’t get them out of my mind. So I made them with a rich chocolate raspberry filling. Oh, I promise they’re decadently yummy! But more importantly, they’re chock full of superfood nutrition, such as cacao nibs, protein powder, and chia seeds. This is a high-protein, high-Omega-3 recipe that will go easy on your blood sugar. The crust uses chia seeds as a binder, however you can substitute an egg if you prefer. Chocolate does contain caffeine, which may keep children (and adults) awake at night. If this is your concern, substitute carob powder for cacao. Serve these bars for breakfast, dessert, or as an emergency snack. I froze the leftover bars for myself! Yield: A 9 x 9 pan, or about 16 bars.

Chocolate Raspberry Crumble Bars - Vegan

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Ingredients

    Crust:
  • 2 tablespoons ground white chia seeds soaked 15 minutes in 6 tablespoons filtered water (or 1 large egg)
  • 1/2 cup almond meal or flour
  • 1/2 cup Just Like Sugar Table Top natural chicory root sweetener), or sweeten to taste with your favorite sweetener.
  • 1/2 teaspoon unprocessed salt
  • 1/4 cup coconut butter
  • 1 teaspoon vanilla
  • 2 tablespoons of your favorite protein powder, optional
  • 1 cup shredded unsweetened coconut
  • Filling:
  • 1 avocado
  • 1/3 cup pure cacao powder
  • 1 cup sweetener, or sweeten to taste
  • 1/2 cup almond butter
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1 tablespoon lemon juice
  • 1 tablespoon arrowroot powder
  • 10 ounces (1 cup) raspberries, fresh or frozen, well drained.
  • 1 teaspoon vanilla 1 tablespoon maqui berry powder, or your favorite berry powder, optional
  • 2 tablespoons of your favorite protein powder, optional
  • Topping:
  • 2 tablespoons unsweetened cacao nibs
  • 1/2 cup shredded unsweetened coconut
  • 1/3 cup chopped raw nuts such as almonds, pecans or walnuts

Instructions

    Crust:
  1. Preheat oven to 350°F. Line a 9 x 9-inch pan with parchment paper with handles that come over both sides. (I used metal office clamps clips to hold the paper in place on the sides.)
  2. In a food processor, combine soaked chia seeds, almond meal, sweetener, salt, coconut butter, vanilla, and protein powder, if using. Process well. Add shredded coconut last and pulse in so it remains in flakes.
  3. Press the crust evenly into the bottom of the pan. Bake for 10 minutes.
  4. Filling:
  5. To the empty food processor, add ALL filling ingredients and mix well: Avocado, cacao powder, sweetener, almond butter, cinnamon, salt, lemon juice, arrowroot, vanilla, and raspberries. Add berry powder and protein powder, if using. . Process until smooth. Sweeten to taste. Spread the filling evenly over prepared crust.
  6. Top and Bake:
  7. Sprinkle cacao nibs, raw nuts, and shredded coconut on top. Press them with your hands.
  8. Bake 22 to 25 minutes. Do not overbake.
  9. Cool to allow the bars to set. Put them in the refrigerator to cool faster, if desired. Cut into bars and serve.
  10. Wrap leftovers and store for snacks and emergencies. Bars will keep for 4 days at room temperature, longer in the refrigerator, and much longer in the freezer.