Cookies & cream no-bake cheesecake bars but with a Cookies & cream no-bake cheesecake bars but with a PEANUT BUTTER twist🥜🍪🥜 Recipe below! Crust -2 cups (~160g) @emmysorganics Peanut Butter Brownie Snaps -1/4 cup (50g) coconut oil Filling -1 1/2 cups (180g) raw cashews, soaked overnight -1 cup (240g) full-fat coconut milk -1/3 cup (105g) agave or maple syrup -1/2 cup (125g) creamy peanut butter -1/4 cup (50g) coconut oil -1 tsp vanilla extract -1 bag @emmysorganics Peanut Butter Brownie Snaps Line a 8x8” square pan with parchment paper. In a food processor, grind the Brownie Snaps for the crust to fine crumbs. With the mixer still running, slowly stream in the coconut oil until the crumbs begin to clump. Press the crust into a thin layer in the bottom of the pan. Freeze. Drain and rinse the cashews. Blend with coconut milk, agave/maple syrup, peanut butter, coconut oil, and vanilla until very smooth and creamy. Crumble half of the bag of Brownie Snaps into the blender and pulse to mix in but not grind. Pour the filling on top of the crust and smooth the top. Add the remaining cookies on top, pressing in slightly. Freeze overnight. Slice into 12 squares. Keep in the freezer and defrost 5-10 minutes before serving. #veganrecipes #dairyfreerecipes #nobakecheesecake #healthydesserts #cookiesandcream
Blueberry Crumble Bars! Sweet jammy blueberries pl Blueberry Crumble Bars! Sweet jammy blueberries plus the yummiest cinnamon oatmeal streusel. Swipe to see inside 🤩 Three glorious reasons to start making your berry crumbles with @ndmedjooldates [sponsored] instead of sugar… 1. The usually just jammy berry becomes ever so slightly creamy in the most delicious way😋 2. A boost of wholesome healthfulness that means you can/should a) eat then for breakfast or b) add lots of ice cream on top🍨 3. You never want to make berry crumble bars any other way again💙 New recipe on the blog (link in my bio!) #veganrecipes #blueberrycrumble #medjooldates #healthydesserts #glutenfreevegan
The EASIEST vegan chocolate mousse with just 6 sim The EASIEST vegan chocolate mousse with just 6 simple ingredients🍫🍫 Ingredients -13.5oz can coconut cream, shaken -10oz dairy-free semi-sweet chocolate chips -1/4 cup cocoa powder -2 tbsp maple syrup -1 tsp vanilla extract -pinch of salt Melt the chocolate chips. Set aside 10 minutes to cool. In a large bowl, beat together coconut cream, cocoa powder, maple syrup, salt, and vanilla. Add melted/cooled chocolate and continue beating until combined and smooth. Chill for 2-4 hours. Remove from the fridge, and beat again briefly until fluffy. Transfer to a piping bag (or simply spoon) in jars/bowls. Add toppings or just grab a spoon! #chocolovers #veganrecipes #veganchocolate #dairyfreemousse
Banana tahini muffins with a little friday flair ( Banana tahini muffins with a little friday flair (aka FROSTING)🧁 Try them… Ingredients -2–3 overripe bananas (~250g) -1/2 cup (125g) tahini (or nut/seed butter of choice) -1/3 cup (105g) coconut sugar -3/4 cup (180g) almond milk -1 tbsp apple cider vinegar -1 tsp vanilla extract -1 1/4 cup (175g) cassava flour -3 tbsp (23g) coconut flour -1 tsp baking soda -1/4 tsp salt -2 tsp cinnamon -1/3 cup chopped walnuts (optional) Stir apple cider vinegar into the almond milk and set aside for 10 minutes. Whisk together flours, baking soda, salt, and cinnamon. Blend bananas, coconut sugar, almond milk + vinegar mixture, tahini, and vanilla. Add blended mixture to the dry ingredients, and mix to combine. Fold in chopped nuts. Scoop into a lined or greased muffin pan, filling each 3/4 of the way. Bake for 23-25 minutes at 350ºF. Cool for 10-15 minutes in the pan, then transfer to a cooling rack to cool completely. Frost if desired, and eat! https://feastingonfruit.com/vegan-paleo-banana-tahini-muffins/ #veganbaking #veganpaleo #tahinirecipes #bananamuffins #healthysnacks
It’s the sparkly sugar coating on an already per It’s the sparkly sugar coating on an already perfect PB + melty chocolate middle cookie for me✨ The important peanut butter blossom components: LOTS of peanut butter, a touch of cinnamon, and @emmysorganics Peanut Butter Coconut Cookies folded in for extra PB flavor🥜🥜🍫 Ingredients (makes 16) -1 cup (250g) creamy peanut butter -1/2 cup (80g) coconut sugar -1 tsp vanilla extract -1 flax eggs (2 tbsp flax meal + 6 tbsp water) -2 tbsp (30g) almond milk -1/2 cup (60g) gluten-free flour -1/2 tsp baking soda -1/2 tsp salt -1/2 tsp cinnamon (optional) -4-5 @emmysorganics Peanut Butter Coconut Cookies -Coarse sugar for rolling (optional) -Dark chocolate kisses (or place a few choc chips in the middle instead!) Use a hand mixer to beat together the peanut butter, coconut sugar, prepared flax eggs, vanilla, and almond milk. Add the flour, baking soda, salt, and cinnamon. Mix again until just combined. Crumble the cookies into the batter in large chunks. Gently fold in. Line a baking sheet with parchment paper. Scoop/roll the dough into balls (2 tbsp per cookie), roll in coarse sugar, and flatten slightly on the pan. Leave room for them to spread, I recommend 8 per pan max. Bake for 12-14 minutes at 350°F. Remove them from the oven and immediately press a dark chocolate kiss into the center of each. Cool 10 minutes on the pan, then transfer to a cooling rack to cool completely.
Cinnamon Roll Baked Oatmeal! The yummiest, gooiest Cinnamon Roll Baked Oatmeal! The yummiest, gooiest, sweet-stickiest breakfast recipe I’ve ever created✨ Oats -1 1/2 cup (145g) rolled oats -1/4 cup (35g) chia seeds -2-4 tbsp (15-30g) coconut sugar -1 tsp baking powder -1/2 tsp salt -2 tsp cinnamon -6 @emmysorganics Vanilla Bean Cookies -1 1/4 cups (300g) almond milk -1/4 cup (55g) vegan butter or coconut oil Cinnamon Swirl -1/4 cup (30g) coconut sugar -1/2 tsp vanilla -1 tsp cinnamon -2 tbsp (32g) almond butter -1 tbsp (15g) melted vegan butter or coconut oil Glaze -1/2 cup powder sugar -1 tbsp milk Mix together oats, chia seeds, coconut sugar, baking powder, salt, and cinnamon in a bowl. Crumble in the cookies. Combine almond milk and vegan butter/coconut oil, and microwave 60-90 seconds until warm and butter is fully melted. Pour into the oats mixture, and mix. Transfer the oats to a greased baking dish (9x9”). Mix together the cinnamon swirl ingredients. Use a spoon to make small wells in the top of the oats and fill/dollop with the cinnamon swirl. Bake 35-40 minutes at 350°F. Allow the oats to cool for 10 minutes or so, then drizzle with glaze. Slice, serve, and enjoy! #bakedoatmeal #cinnamonrolls #veganrecipes #healthybreakfastideas
For all your spring no-bake dessert needs: Lemon B For all your spring no-bake dessert needs: Lemon Blueberry Cheesecake Bars! Swirly berry bars with an unconventional trick for the light and CRISPY gluten-free crust, and the creamiest no-bake citrus sweet filling🍋🫐 Recipe linked in my bio! Happy friday✨ https://feastingonfruit.com/lemon-blueberry-cheesecake-bars/ #veganrecipes #nobakecheesecake #lemonblueberry #healthydessert
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Blueberry Walnut Coffee Cake! THE coffee cake for Blueberry Walnut Coffee Cake! THE coffee cake for cozy mornings while we count down days until spring☀️ Vegan and grain-free with an ultra moist fluffy crumb! Recipe below… Cake -3/4 cup (180g) non-dairy yogurt -1/2 cup (125g) almond butter or tahini -1/2 cup (160g) maple syrup -1 tsp vanilla extract -1/3 cup (40g) coconut flour -1/3 cup (40g) tapioca flour -2 tsp baking powder -1/4 tsp salt -1 cup blueberries (fresh or frozen) Streusel -1/4 cup (50g) coconut oil -1/4 cup (35g) coconut sugar -2 tbsp (15g) coconut flour -1 tsp cinnamon -1/4 cup (30g) chopped walnuts Preheat the oven to 350F. Whisk together yogurt, nut butter, maple syrup, and vanilla. Add dry ingredients and mix to combine. Gently fold in the berries. Spread into a greased or lined baking dish (mine was 9x6”). In a small bowl combine all the crumble ingredients. Mix with a fork until clumpy. Sprinkle evenly over the top of the cake batter and press in gently. Bake for 38-40 minutes (the center should feel firm to the touch when it’s done). Remove from the oven, cool for at least 30 minutes before slicing. #veganbaking #coffeecake #glutenfreevegan #brunchrecipes
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vegan, brownies & bars, gluten-free, sweet · May 20, 2020

Berry Crumb Bars

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A sweet tangy mix of strawberries + raspberries cooked till jammy then layered between a buttery crust and golden crumble. Vegan, gluten-free, paleo option!

Berry Crumb Bars (vegan + paleo option)

This recipe combines three of my favorite things:

  1. the best summer fruit (a.k.a. BERRIES)
  2. streusel-y topping situations
  3. collabing with one of my favorite fellow recipe creators and humans, Gina from Healthy Little Vittles!

We’ve been trying to make another collab happen for months now. Not leaving the house has made work life more hectic on both sides it seems (there also may have been a cinnamon swirl loaf attempt in there somewhere that I tested like 8 times and then eventually gave up…but we don’t need to mention that), so it took us a minute to make it work.

But all that too-busy-ness has carried us right into berry season and the creation of these beautiful Berry Crumble Bars, so maybe it’s all for the best anyways.

Berry Crumb Bars (vegan + paleo option)

The Crust/Crumble

I’m just gonna go ahead and assume you’re at least a little lazy too (we’ll blame quarantine because we can right now) and don’t want to make a crust and whole separate crumb topping, correct?

Perfect. Thank you. I feel much less alone now.

So our one-and-done crustcrumble is sticky enough to hold as a crust and crumbly enough to grace the top of the bars in the most spectacularly streusel-like way. It is moist and sweet, lightly spiced, and honestly a little TOO tasty straight out of the bowl pre-baking…it’s a problem.

It’s naturally almost grain-free, but I did throw some oats in there for extra texture. If you want to make it grain-free, swap in sliced almonds instead or just skip that part.

Berry Crumb Bars (vegan + paleo option)

The Berry Filling

This is where things get reeeeeeeeal jammy. Not like music “jams” jammy (although if you are not dancing while baking what are you even doing?), but like we’re basically making homemade sweet sticky jam on the stove in less than 10 minutes jammy.

You could make this recipe a dozen different ways with different combinations of berries, but we used strawberries and raspberries. Blueberries would be amazing. A mix of all three would be delish. Throw in some blackberries if ya got em. Maybe even get wild and let cherries join the party. See possibilities = ENDLESS.

The important things are fruit, a little sugar, a little starch to thicken, lemon for some tang, and cooking/stirring till thick. For me it took about 7-8 minutes, but it may take more/less time depending on what level of heat you’re cooking on and if you use fresh vs frozen berries (frozen tend to release more liquid).

I recommend making the filling first so it has time to cool while you make the crust/crumble. Even though I discussed that part first in the post which is mildly confusing. My bad.

Berry Crumb Bars (vegan + paleo option)

There are two ways to go when it comes to serving: warm with a spoon or chilled and sliced. Try to slice them hot and they will just fall apart. So if you don’t want to wait, forget the “bars” part and just scoop that good stuff into a bowl, plop some ice cream on top, and get in there. But if you chill them for a few hours (4 minimum although I recommend overnight), they will slice into sweet little squares. Or split the pan down the middle and do a bit of both!

Berry Crumb Bars (vegan + paleo option)
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Berry Crumb Bars

★★★★★ 5 from 1 reviews
  • Author: Natalie
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 16 squares 1x
  • Category: bars
  • Method: baking
  • Cuisine: american
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Description

A sweet tangy mix of strawberries + raspberries cooked till jammy then layered between a buttery crust and golden crumble. Vegan, gluten-free, paleo option!


Ingredients

Scale

Crust/Crumble

  • 2 cups (240g) almond flour
  • 1/4 cup (30g) coconut flour
  • 2/3 cup (110g) coconut sugar
  • 1/2 cup (40g) rolled oats (sliced almonds for paleo)
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp salt
  • 1/2 cup (125g) nut/seed butter
  • 1/2 cup (100g) coconut oil
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice

Filling

  • 4 cups fresh or frozen berries (I used a mix of strawberries and raspberries, but any works)
  • 3 tbsp coconut sugar
  • 1 1/2 tbsp arrowroot (or cornstarch)
  • 1 tbsp lemon juice

Instructions

  1. Combine filling ingredients in a saucepan over medium heat and bring to a boil. Reduce to a simmer and stir/cook for 5-7 minutes until thickened. Transfer to a glass dish, and set aside to cool.
  2. Preheat the oven to 350ºF.
  3. Toss together the almond flour, coconut flour, coconut sugar, oats/almonds, baking soda, spices, and salt. 
  4. In a separate bowl, combine the nut/seed butter, coconut oil, vanilla, and lemon juice. Melt and whisk together until smooth.
  5. Add to the dry ingredients and mix until even coated and crumbly.
  6. Press half into the bottom of a greased 8×8″ baking dish.
  7. Top with cooled berry mixture. 
  8. Disperse the remaining on top, pressing in gently.
  9. Bake for 25-30 minutes at 350ºF until golden brown on top.
  10. They will be quite fragile and crumbly if you slice them warm, so chill first for really clean squares. If you want to eat them warm, it will be more of a messy (but delicious!) bowl/spoon situation.


Nutrition

  • Serving Size: 1 square
  • Calories: 270
  • Sugar: 14g
  • Sodium: 86mg
  • Fat: 13g
  • Saturated Fat: 6g
  • Carbohydrates: 22g
  • Fiber: 3g
  • Protein: 4g

Keywords: streusel, crumble, summer, baking, dessert, gluten free, paleo, strawberry, raspberry, healthy, easy

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In: vegan, brownies & bars, gluten-free, sweet · Tagged: dessert, easy, raspberry, strawberry, streusel, summer, baking, healthy, gluten-free, paleo, crumble

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Comments

  1. Gabbi says

    May 20, 2020 at 8:09 am

    I avoid oil. What could I use for a substitution?

    Reply
    • Natalie says

      May 20, 2020 at 11:00 am

      You could try just adding more nut/seed butter or applesauce! Might make the crumble more chewy and less golden/crispy 🙂

      Reply
  2. Oz says

    May 20, 2020 at 1:14 pm

    Can I use chia seed instead of arrowroot?

    Reply
    • Natalie says

      May 20, 2020 at 2:13 pm

      You can try it, but it doesn’t have quite the thickening power so I worry your filling will be too liquid😕

      Reply
  3. Monika says

    May 20, 2020 at 6:01 pm

    This looks really good! Is there another four I can use instead of almond flour? And can I use tapioca starch instead of arrowroot?

    Reply
    • Natalie says

      May 20, 2020 at 6:32 pm

      Tapioca will work, yes! And haven’t tested any other flours, what did you want to use like oat or AP? Either would be drier than almond so you will likely need more coconut oil and/or almond butter if you go with those 🙂

      Reply
      • Monika says

        May 20, 2020 at 8:20 pm

        Either works for me. Should I still use 2 cups of flour? Also, should I use 3/4 cups of oil or maybe 1 cup?

        Reply
        • Natalie says

          May 20, 2020 at 9:30 pm

          It’s hard for me to guess exact amounts without testing it myself, but I’d try 3/4 cup coconut oil and 1.5 cups flour to start and then just adjust slowly until you have a very moist but not too sticky to crumble texture. Good luck, keep me updated 🙂

          Reply
  4. Tommie says

    May 21, 2020 at 8:27 am

    Any substitute for the coconut oil?

    Reply
    • Natalie says

      May 21, 2020 at 9:34 am

      You can try applause, but the texture of the crust/crumble won’t be as rich and moist. You may need more of it too!

      Reply
  5. Mike says

    May 21, 2020 at 11:19 pm

    Sorry. I know these substitution questions suck because you haven’t tried them, BUT don’t have any granulated sugar on hand. Any recommendations to substitute the 2/3 cup coconut sugar with a liquid sweetener? I’m wondering if I have to add more dry ingredients to the crumble if I use a liquid sweetener instead. Thoughts? Love all your recipes. Thank you!!!

    Reply
    • Natalie says

      May 22, 2020 at 10:29 am

      Hmm so I’d recommend swapping the coconut sugar to 2/3 cup liquid sweetener, decreasing the oil to 1/4 cup, and then you still made need an extra 1/2 or so of almond flour and 1-2 tbsp of coconut flour. Just add the flours slowly until you have a clumpy, quite moist/sticky, but still not too sticky to crumble texture. Always a guesstimate of course, but that’s what I’d try!

      Reply
      • Mike says

        May 22, 2020 at 10:39 am

        Thank you so much! Can’t wait to try it.

        Reply
  6. Kimi says

    May 22, 2020 at 4:16 pm

    What a perfect weekend for a berry recipe! Can’t wait to make this. I’m one foot out the door to the market to purchase some berries. Thanks so much!

    ★★★★★

    Reply
    • Natalie says

      May 23, 2020 at 12:26 pm

      Happy I could inspired so berry weekend baking! Let me know how it turns out, Kimi 🙂

      Reply
  7. Oz says

    June 8, 2020 at 9:38 am

    Btw, this is my favorite dessert so far. Made it twice with different seed butters and fillings and all versions are winners. Thank you so much <3

    Reply
    • Natalie says

      June 8, 2020 at 10:19 am

      I am so happy you are loving them!! Appreciate your feedback💕

      Reply
  8. nicole says

    August 23, 2020 at 4:50 pm

    what could i sub for coconut flour?

    Reply
  9. nicole says

    August 23, 2020 at 4:51 pm

    what could i substitute for coconut flour?

    Reply
    • Natalie says

      August 23, 2020 at 5:15 pm

      Try adding 1/2 cup more almond flour to replace the 1/4 cup coconut flour!

      Reply
  10. Rachna says

    March 5, 2021 at 8:25 am

    Hi

    Tried this and it’s delicious!
    Another substitution question- If I want to use only coconut flour instead of almond flour, what would the quantity be? I know that coconut flour is more absorbent compared to almond flour.
    Thanks!

    Reply
    • Natalie says

      March 5, 2021 at 10:05 am

      SO happy you liked them! Hmm that’s hard to estimate without trying it out, if I had to I’d probably recommend around…2/3 to 3/4 cup? But you are going to have to experiment and adjust as you go until you get a sticky clumpy mixture, adding more nut butter or coconut oil if its too dry and more flour if its too sticky. Good luck!

      Reply

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New recipe on the blog! Link in my bio✨ https://feastingonfruit.com/spiced-chocolate-chip-cookie-brittle/ #vegancookies #christmascookies #holidaybaking #cookiebrittle #glutenfreebaking #feedfeed #veganpaleo
Is it even christmas time without a gingerbread cu Is it even christmas time without a gingerbread cutout cookie + sprinkles moment??🎄 This is my fave vegan and paleo recipe—super moist and tender with almond flour, heavy on the molasses, with a pop of lemon, and they’re oil-free! Ingredients -1/2 cup coconut sugar -1/4 cup almond butter (or any nut/seed butter) -1/4 cup molasses -1 tbsp lemon juice -2 tsps ginger -1 tsp cinnamon -1/4 tsp cloves -1/2 tsp baking soda -1 tsp vanilla extract -2 cups almond flour (oat flour option linked in my bio!) Whisk coconut sugar, almond butter, molasses, and lemon juice until combined. Add the rest of the ingredients and mix/knead to form a ball of dough. Roll out the dough to 1/4 inch thickness between two pieces of wax paper. Chill dough flat for 30 minutes. Cutout cookies with a cookie cutter, then use a spatula to carefully transfer to a baking sheet lined with parchment paper. Bake for 10 minutes at 350F or until golden around the edges. You can re-roll/cut the excess dough. Cool completely. Decorate (I used melted coconut butter + matcha for the “glaze”) and enjoy! https://feastingonfruit.com/gingerbread-cutout-cookies/
Vegan Turtle Thumbprint Cookies! A favorite chocol Vegan Turtle Thumbprint Cookies! A favorite chocolate candy turned cookie, and dare I say I like the even BETTER in this form?!🍪🍪 These decadent drizzled cookies took quite a bit of testing because its really two recipes in one: fudgy gluten-free chocolate pecan cookies + homemade vegan caramel. Both simple, both holiday approved, both deliciously rich thanks to the magic of @miyokoscreamery vegan butter🧈 New recipe on the blog🐢 Link in my bio! https://feastingonfruit.com/turtle-thumbprint-cookies/
Sugar cookies meets efficiency meets frosting pile Sugar cookies meets efficiency meets frosting piled on EXTRA thick in this Vegan Sugar Cookie Tart (or bars!) With a grain-free sugar cookie crust, sweet vanilla frosting filling, and all the holiday sprinkles your heart desires❤️💚❤️ Recipe linked in my bio! https://feastingonfruit.com/sugar-cookie-tart/ #vegancookies #christmascookies #holidaybaking #sugarcookies #glutenfreebaking #feedfeed
This is not just a candy cane cupcake, this is a C This is not just a candy cane cupcake, this is a CAFFEINATED candy cane cupcake a.k.a. fluffy rich dark chocolate Peppermint Mocha Cupcakes❤️☕️🍫 Naturally sweetened, vegan and grain-free, and with a few different fudge frosting options. Recipe linked in my bio! https://feastingonfruit.com/peppermint-mocha-cupcakes/
If eating ice cream in December is wrong then…I’ll take your bowl🙋🏻‍♀️🎄🍨 GINGERBREAD BLENDER ICE CREAM with molasses and spices and copious cookie crumbles of course🍪 Recipe below, happy friday! 4-5 frozen bananas 2 tbsp molasses 1/2 tsp ground ginger 1/2 tsp ground cinnamon 1/2 tsp vanilla extract 1 tsp lemon juice Gingerbread cookies, crumbled (link to my fave vegan/gf recipe in my stories!) Blend everything except the cookies in a high speed blender or food processor until creamy and smooth. Add half of the cookie crumbles. Blend briefly to combine. Spread into a shallow pan or dish. Sprinkle more cookie crumbles on top. Freeze for at least 2 hours. Scoop into bowls, top with more cookies, enjoy! https://feastingonfruit.com/gingerbread-nice-cream/

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