Chocolate Raspberry Crunch Bars (Vegan Gluten-Free)
These Chocolate Raspberry Crunch Bars have a crispy nutty base topped with gooey chocolate spread and homemade raspberry compote all topped with dark chocolate. These bars are naturally vegan, gluten-free and require no baking.
I love raspberries and dark chocolate as a few of my other recipes will prove and this time, I have added in some crunch. These crunch bars have a crispy base all topped with the smoothest chocolate date spread and homemade raspberry compote. They are smooth yet crunchy, so rich and moreish yet made with wholesome ingredients, they are the best of all worlds.
Why will I love these Chocolate Raspberry Crunch Bars?
These bars are brilliant, they are:
- Rich and chocolatey
- Fruity and fresh
- Crunchy and crispy yet smooth and gooey
- Easy to make in a few steps
- Require no baking
- Made with wholesome ingredients
- Naturally vegan and gluten-free and easily nut-free
- Great to make for meal prep
If you already love the sound of these Chocolate Raspberry Crunch Bars then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
The recipe is divided into three layers, so we will start with the crispy base:
- Smooth almond butter: ideally, use a smooth, runny almond butter here for the creamiest base. I use the one from KoRo which is so delicious and you can swap this for another nut or seed butter, as needed. Cashew butter will also be delicious or use sunflower seed butter or good quality tahini to keep these nut-free.
- Maple syrup: for sticky sweetness for the base and you can swap this for another syrup like agave or rice syrup or use vegan honey.
- Coconut oil: this helps to set the bars as it firms them up. They are still squidgy but hold together when sliced.
- Vanilla essence and salt: for flavour.
- Crisped rice cereal or protein crispies: I love adding these to no bake snacks as they are crunchy, crispy and so satisfying. I love the soya protein crispies from KoRo.
- Oat flour: to thicken the base and hold it all together. You can grind your own whole or rolled oats in a blender to a fine meal and then store them for 2 months in a jar.
- Freeze-dried raspberries: these are fruity and tart, cutting through the rest of the sweetness. Again, I get these in bulk from KoRo and one bag will last you a long time. Do not swap these for fresh raspberries but if you cannot find freeze-dried raspberries, swap these for dried fruits or nuts, like raisins, dried cherries or similar.
- Dark chocolate chips: or you can chop up a chocolate bar to add into the base.
As for the fruity and chocolatey filling:
- Fresh or frozen raspberries: fresh is best but if using frozen berries, allow them to defrost first and remove all the excess water. Then add them to the pan to bubble away and reduce. This is important so that the middle is sticky and gooey as opposed to being watery and thin.
- Maple syrup: as above you can swap this and it helps the raspberries become really sticky and thicker.
- Chocolate date spread: this is delicious and my new favourite spread from KoRo as it’s made only from dates, hazelnuts and cocoa. It’s so chocolatey, rich and delicious and works so well for the chocolatey layer. You can use other chocolate spreads here.
As for the topping:
- Dark chocolate: either use chocolate chips or chopped chocolate as above.
- Coconut oil: this helps the chocolate layer set more quickly on top and helps it set less firm so that it’s less likely to crack as you slice it.
- Freeze-dried raspberries: crumble these up to add more raspberry goodness on top. If you are not using freeze-dried berries, you can swap this for crushed nuts, seeds or cacao nibs on top.
- Desiccated coconut: for a little bit of contrast on top, but this is not essential.
How do I make these?
These Chocolate Raspberry Crunch Bars are simple to make in a few steps.
- Make the raspberry compote: this needs to cool completely before being used in the bars. Add the raspberries and maple syrup to a pan and bubble away for 10 minutes until smooth, sticky and reduced by half.
- Make the base: stir together the wet ingredients then add in the dry ingredients to a sticky mix.
- Press the base into a 6-inch tin: the smooth over the top. Freeze for 30 minutes to set.
- Spread the chocolate spread over the base: and then the raspberry compote.
- Melt the chocolate and coconut oil: and pour over the raspberries.
- Decorate with raspberry pieces: and pop in the fridge to set for 1-2 hours.
- Remove from the tin and slice into 9 bars: using a sharp, hot knife.
How long will these last?
As these are no-bake, they will keep for 5-7 days in the fridge in a sealed container or can be frozen for up to 1 month, wrapped well. Allow to defrost at room temperature before eating.
Are these Chocolate Raspberry Crunch Bars gluten-free and nut-free?
Yes these bars are naturally gluten-free, just check that your crisped cereal does not contain gluten. To make these nut-free, swap the almond butter for sunflower seed butter or tahini and check that your chocolate is nut-free.
I love these bars, what else can I make?
I hope you are going to love making and eating these Chocolate Raspberry Crunch Bars and for more ideas, how about my:
- Cashew Chocolate Chip Cookie Caramel Bars
- Chocolate Raspberry Fudge Bars
- Chocolate Strawberry Mousse Bars
- Cheesecake Stuffed Strawberries and Raspberries
- Chocolate Chip Brownie Cookie Bars
Chocolate Raspberry Crunch Bars (Vegan Gluten-Free)
These Chocolate Raspberry Crunch Bars have a crispy nutty base topped with gooey chocolate spread and homemade raspberry compote all topped with dark chocolate. These bars are naturally vegan, gluten-free and require no baking.
Ingredients
- For the Base:
- 180g smooth almond butter
- 80ml maple syrup
- 2 tbsp melted coconut oil
- 1 tsp vanilla essence
- A pinch of salt
- 50g crisped rice cereal or protein crispies
- 20g oat flour
- 15g freeze-dried raspberries
- 50g dark chocolate chips For the Middle:
- 200g fresh raspberries
- 2 tbsp maple syrup
- 120g chocolate date hazelnut spread For the Topping:
- 120g dark chocolate chips
- 1 tbsp coconut oil
- 1 tbsp crushed freeze-dried raspberries
- 1 tbsp desiccated coconut
Directions
- Start by making the raspberry middle: add the fresh raspberries and maple syrup to a saucepan and bring to a high bubble. Mash well with the spoon and continue to bubble and stir for 10 minutes, until thick and glossy and reduced by half. Pour into a bowl and allow to cool fully.
- When ready to make the bars, line a 6-inch square tin with parchment paper.
- For the base: stir together the almond butter, syrup, coconut oil, vanilla and salt till smooth. Pour in the crisped cereal, oats and freeze-dried raspberries and stir to combine. Fold in the chocolate chips.
- Pour into the tin and press down firmly to form an even base. Transfer to the freezer for 30 minutes to set.
- Slightly warm the chocolate spread if needed to make it easier to spread. Spread this over the base and the top with the mashed raspberry compote (you may not need all of the raspberry compote). Smooth over the top.
- For the topping, melt together the chocolate and coconut oil and pour over the raspberries. Top with the freeze-dried raspberries and allow to set in the fridge for 1-2 hours till firm.
- Remove from the tin and use a sharp, hot knife to carefully slice into 9 squares. Sprinkle over the desiccated coconut and enjoy straight away.
- Store leftovers in the fridge in a sealed container for 5-7 days. You can freeze the bars for up to 1 month, wrapped well, and allow to defrost at room temperature.
I look forward to hearing what you think of these Chocolate Raspberry Crunch Bars so please let me know in the comments below. If you do make them, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With choco-raspberry crunch love x
