Monday, April 7, 2014

Chocolate Raspberry Crumble Bars (On a Chocolate Crust and A Vegan Option)







Similar to my Vegan Blackberry Crumble Bars, these Chocolate Raspberry Crumble Bars use my Chocolate Crust Recipe  a layer of melted chocolate chips, a jar of all fruit Raspberry spread and a vanilla crumble topping from my Apple Crumble Muffins but with half the flour and starch.

You could make these dairy free and vegan by substituting the butter with another oil (I prefer coconut oil) or vegan margarine, using agave in place of the honey and making sure to use dairy free chocolate chips or omitting them completely. They're still good without the added chocolate!

Chocolate Raspberry Crumble Bars (On a Chocolate Crust and A Vegan Option)
makes 16 two inch squares

Chocolate Crust
1 1/4 C blanched almond flour
1/4 C cocoa
1/4 tsp salt
1/4 tsp baking soda
2-4 T melted butter (less makes for a crispier crust, more makes the crust a little softer)
2 T honey
2 T palm sugar
1 tsp vanilla

Chocolate and Raspberry Filling
1/2 C semi-sweet chocolate chips
1 jar all fruit raspberry spread

Vanilla Crumble Topping
1/2 C blanched almond flour
1/4 C arrowroot or tapiocha starch
1/4 tsp salt
1/4 tsp baking soda
1/2 tsp vanilla
2 T butter melted
2 T honey

Preheat the oven to 350 and line a square baking dish or baking tray with parchment (the crust just needs to be in a square shape and the filling doesn't really run unless you put it right at the edge, so if you don't have a small square baking dish handy, you can just shape this by hand in a bigger dish or on a baking tray)
Make the crust by mixing the dry and wet ingredients separately and then blending together (important for the cocoa to mix into the flour first)
Place onto your lined baking dish and press into a square shape that's evenly thick
Bake for 15 minutes 
While the crust bakes make the crumble topping by again mixing the dry and wet ingredients separately and then blending together (this time it's important for the vanilla to mix with the butter and honey before mixing with the flour, otherwise you get a streaky colored topping)
Remove the crust from the oven, top with the chocolate chips and return to the oven for 2 minutes
Remove from the oven and smooth out chocolate chips with an off-set spatula or knife
Blob evenly with the all fruit raspberry spread and press flat (it may mix with the chocolate and that is okay)
Top with crumbles of the vanilla topping and then press flat with your hands, bake for an additional 15 minutes until the topping is slightly browned
Remove from the oven and let cool a while before cutting (the chocolate chips are hot and the fruit spread is soft, they need time to solidify before cutting and serving)

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