VEGAN RASPBERRY BARS

I had a few trials when coming up with these raspberry bars. I mean, don’t get me wrong, we’ve had no trouble eating any of the versions I’ve tried! The first batch was too wet, and not shortbread-y enough. Plus, I kept trying to make a different topping, and the recipe felt too complicated. So finally I decided to try making the crust and topping in the same bowl, adjusted amounts of everything and, voila! Perfection was finally found. 🙂

This is such a wonderful dessert for Spring and Summer. Perfect for Mother’s Day and all kinds of showers (baby, wedding). Everyone is sure to love these raspberry bars, so feel free to double the recipe to feed a crowd!

Ingredients

• 2 1/2 cups all purpose flour
• 3/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 cup coconut oil, softened (but not melted)
• 13 ounces (about 1 1/4 cups) raspberry preserves
• Optional glaze
• 1/2 cup powdered sugar
• 2 tablespoons almond milk

Instructions

1. Preheat the oven to 300 degrees F. Line the bottom and sides of a 9 x 13 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
2. In a large bowl, combine flour, sugar and salt. Now add the softened coconut oil, and stir until everything is well combined. The mixture should be rather crumbly. Use your hands if you need to.
3. ....................................

for full recipes please see : www.noracooks.com

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