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
- 1–2 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
- 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.
- 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.
- In a medium bowl, put the rolled oats, flour, baking soda, and salt. Using a spatula or such, give the dry ingredients a mix.
- In a small bowl, combine the peanut butter, liquid sweetener, and vanilla. Add the mixture to the dry, and using your hands crumble together.
- 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.
- 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