Food is ripe with memories, and these bars have stories to tell. My mother-in-law made a version of these for our wedding rehearsal dinner. They were a hit. I ate at least five. (I preferred to channel less “blushing bride” and more “it’s my party and I’ll eat five desserts if I want to”).
The original Raspberry Jam Bar recipe was far from plant‐based. I believe it calls for not one, but two sticks of butta’. A sad fact when I would really like to relive the magic of that night on the regular.
What to do, what to do…
A few weeks ago, I started craving these sweet, nutty bars, so I set to work tweaking the recipe. I am extra proud of this recipe hack, my friends. These healthified Raspberry Jam Bars are…
Sweet and nutty‐ just like the original.
Chewy on bottom and crunchy on top.
Vegan, sans butter and sans added sugar.
Healthy enough for breakfast or snack‐time.
Only 10 ingredients.
I hope you’ll try this recipe and fill them with your own memories. (And maybe, if we’re lucky, you’ll share those memories with us in the comments.)
- ½ cup medjool dates, pitted and soaked in water for at least 10 minutes
- ¼ cup almond butter
- ¼ cup coconut oil or Earth Balance
- 1 teaspoon vanilla extract
- ½ cup whole wheat pastry flour
- ½ cup almond flour
- ½ teaspoon salt
- ⅓ cup low-sugar raspberry jam
- ⅓ cup granola (preferably without dried fruit)
- ¼ cup chopped or sliced almonds
- Preheat oven to 350F and lightly grease a 2-quart casserole dish.
- In a food processor, combine dates (soaked and drained), almond butter, coconut oil, and vanilla extract. Blend until a paste forms.
- Add both flours and salt. Pulse until well-combined.
- Take ¾ of the dough and press it in to the prepared casserole dish in a thin, even layer.
- Spread jam in a an even layer on the crust.
- Sprinkle the granola and chopped almonds evenly over the jam layer.
- Crumble the remaining ¼ of the dough over the top.
- Bake for 30 minutes or until edges turn golden brown. When cool, slice into 12 bars.