– Vegan butter – Rolled oats – All-purpose flour – Coconut sugar – Baking powder – Ground cinnamon – Ground ginger – Salt – Raspberries – Orange – Orange juice – Coconut sugar – All-purpose flour – Cornstarch – Vanilla extract – Almond extract – Raspberry jam
Cut the Plant butter into cubes. Then place it in the freezer to firm up and chill. Preheat the oven to 350°F/176°C. Line an 8×8-inch or 9×9-inch baking dish with parchment paper.
Then add your cubed cold vegan butter and pulse until you have a crumbly dough. Spread about 2/3 of that dough into the bottom of a square baking pan and bake in the preheated oven for 10 -12 minutes, or until the base is lightly golden and starting to firm up.
Meanwhile, make the Raspberry Filling. In a medium bowl, gently toss the raspberries with orange zest, orange juice, sugar, flour, cornstarch, vanilla extract, and almond extract until well combined.
Dollop the berry filling in an even layer over the baked crust, then spoon the jam on top of the berries. Sprinkle the remaining crumble dough on top as a crumble, leaving a few pockets of raspberry visible. Return to the oven and bake for 30-35 minutes, or until the crumble is lightly golden and the berries are slightly oozing.
Remove from the oven and allow to cool to room temperature. If you want the bars to really solidify into true bar form, refrigerate for a few hours before slicing into 9-12 bars. If you don’t mind crumbly gooey bars, skip the refrigeration step. Store in an airtight container in the fridge for up to 1 week.