Vegan Raspberry Chocolate Chunk Oat Bars
These wholesome fruit bars feature a tender oat and almond flour base layered with juicy raspberries and dark chocolate chunks. The tapioca starch helps bind the berry filling while coconut oil and sugar create a rich, crumbly texture that holds together beautifully. Perfect for breakfast, dessert, or packed lunches, these bars offer natural sweetness from the fruit and coconut sugar. The combination of tart raspberries and rich chocolate creates an irresistible flavor balance that appeals to both kids and adults.
Ingredients
Instructions
- 1
Preheat oven to 350°F and line an 8x8-inch pan with parchment paper or foil, then grease lightly
- 2
Toss raspberries with tapioca starch in a medium bowl and let stand
- 3
Combine almond flour, baking soda, salt, coconut oil, coconut sugar, oats, and chopped almonds in a large bowl until mixed
- 4
Reserve 1 cup of crumb mixture for topping and press remaining mixture evenly into prepared pan
- 5
Bake crust for 10 minutes at 350°F
- 6
Remove from oven and sprinkle chocolate over crust, then evenly distribute raspberries and top with reserved crumb mixture
- 7
Return to oven and bake for 30-35 minutes until bubbling and lightly browned
- 8
Cool completely before cutting into 16 squares
Tips
Use solid coconut oil at room temperature for the best crumbly texture that holds the bars together.
Let bars cool completely before cutting to prevent crumbling and ensure clean slices.
Frozen raspberries work just as well as fresh - no need to thaw them first.
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week.
Can be made 1-2 days ahead and stored covered at room temperature.
Serve at room temperature or slightly chilled from the refrigerator.
Common Mistakes
Don't cut bars while still warm to avoid crumbling and messy slices.
Press crust firmly into pan to prevent falling apart when cutting.
Substitutions
Vegan Options
Gluten-Free Swaps
General Alternatives
FAQ
Can I use frozen raspberries instead of fresh?
Yes, frozen raspberries work perfectly and don't need to be thawed first. They may release slightly more juice during baking.
What if I don't have tapioca starch?
You can substitute cornstarch in equal amounts, or use 1 1/2 teaspoons of all-purpose flour if not keeping gluten-free.
How long do these bars keep?
Store covered at room temperature for 3 days or refrigerate for up to 1 week. They can also be frozen for up to 3 months.