Chocolate Raspberry Ganache Crumble Bars (Vegan GF)
These Chocolate Raspberry Ganache Crumble Bars are delicious for a no-bake, vegan and healthier gluten-free dessert busting with cookie dough, rich chocolate ganache and juicy fresh raspberries. In the summertime, I love all things to do with berries.
Berry desserts, berry breakfasts and berries for snacks and so I’ve turned my love for raspberries and chocolate ganache into an easy-to-make crumble bar. Like the much-love crumble bar, these have a cookie-like base which is more like cookie dough as it’s raw, topped with chocolate ganache, fresh berries and then the crumbly oat mix on top.
Why will I love these?
These bars are a pure joy to make and eat:
- Rich, chocolatey and indulgent
- Fruity, light and fresh
- Nutty, oaty and crumbly
- Made with wholesome ingredients
- Naturally vegan and gluten-free
- Easily nut-free
- Great to make for all your friends and family
- Also great for meal prep and snacking
- Easy and quick to make
- Require no baking
- You can play around with the berries
- Impressive to serve as desserts with coconut cream or ice cream
If you already love the sound of these then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
The ingredient list is wholesome and simple. You can shop my favourites in the “shop the recipe” section below.
For the base and topping:
- Smooth runny almond butter:for the best flavour, I think almond butter is best as it tastes like cookies, so does cashew butter. Make sure it’s runny and smooth for the best texture. To make these nut-free, use tahini or sunflower seed butter.
- Maple or agave syrup:to add sweetness and to bind the bars. You can also use vegan honey.
- Coconut oil: this helps to bind the bars together so they set soft enough to bite into and melt in your mouth but so they hold their shape.
- Ground almonds: this adds texture to the base and I love using ground almonds but to make these nut-free, use oat flour.
- Vegan vanilla protein powder: I love the flavour, sweetness and texture that using protein powder adds to these no bake recipes. I love the caramelised white chocolate, vanilla buttercream or peanut butter proteins from Macromike here. My code AMB-AMY saves you 10% off everything.
- Coconut flour: this is used to absorb some extra liquid and make the base set to the perfect texture.
- Salt: for flavour.
- Oats and oat flour: use oats and blend some up to make the oat flour needed for the crumbly top.
- Flaked almonds: these add texture to the top that works so well with the ground almonds in nutty base. But, if you are making these nut-free, leave them out or add some sunflower seeds.
As for the filling:
- Raspberries: for adding pops of juicy goodness in every bite.
- Coconut cream: this is the solid part from a tin of full-fat coconut milk. Do not be tempted to use lighter coconut milk as this won’t work.
- Dark chocolate: use a good quality dark chocolate for the best ganache filling and make sure to chop it up very small so it melts more evenly.
- Maple or agave syrup: as above.
Are these gluten-free and nut-free?
These are easily gluten-free as along as your oats and oat flour do not contain gluten. To make these nut-free, swap the almond butter for tahini or sunflower seed butter, swap the ground almonds for oat flour and swap the flaked almonds for seeds or leave them out. Also please check all your other ingredients like protein powder and chocolate.
How do I make them?
These bars are ready in a few steps and I always advise weighing everything out so you are ready to go.
- Stir together all the ingredients for the base: and press down into a lined loaf tin.
- Arrange the raspberries on top: and chill in the fridge.
- Melt the coconut cream and pour over the chopped chocolate: allow to rest for 5 minutes.
- Meanwhile stir together the crumble mix: till crumbly.
- Whisk the chocolate mix till smooth: pouring in the maple syrup.
- Pour the ganache over the base: and tap down on the surface to remove ant air bubbles.
- Add on all the crumble: and chill in the freezer for 2-3 hours.
- Remove from the tin and slice into bars: and enjoy.
How long will they last?
These bars keep well in the fridge in a sealed container for 1 week or in the freezer for 1 month. You can eat them almost straight from the freezer, allow them to rest for 20-30 minutes first.
What else can I make?
If you are looking for other no-bake ideas, how about my:
- Cherry Bakewell Cookie Dough Cups
- Black Forest Magnum Ice Creams
- No Bake Chocolate Raspberry Ganache Brownies
- Golden Tahini Caramel Bars
- Ferrero Rocher Protein Balls
Chocolate Raspberry Ganache Crumble Bars
These Chocolate Raspberry Ganache Crumble Bars are delicious for a no-bake, vegan and healthier gluten-free dessert busting with cookie dough, rich chocolate ganache and juicy fresh raspberries.
Ingredients
For the Base:
- 120g smooth runny almond butter
- 60ml maple or agave syrup
- 2 tbsp (30ml) melted coconut oil
- 100g ground almonds
- 40g vegan vanilla protein powder
- 1-2 tbsp coconut flour
- A pinch of salt
- 16-20 fresh raspberries
For the Ganache:
- 140g coconut cream*
- 70g dark chocolate, chopped small
- 2 tbsp maple syrup
For the Crumble:
- 25g oats
- 20g oat flour
- 15g flaked almonds
- 1 tbsp melted coconut oil
- 1 tbsp maple or agave syrup
Instructions
- Line a loaf tin with parchment paper (interior measurements 9x4-inches).
- For the base: whisk together the almond butter, syrup and coconut oil till smooth. Pour in the ground almonds, protein powder and 1 tbsp coconut flour with the salt and stir to a sticky cookie dough. If it seems too wet add 1 tbsp coconut flour more. Press into the base of the tin.
- Arrange the raspberries all over the base and transfer to the fridge while you make the ganache.
- For the chocolate ganache: scoop off the solid coconut cream and warm through until hot but not quite bubbling. Transfer the chocolate to a heatproof bowl and pour over the hot coconut cream. Allow to rest without touching, for 5 minutes. Now whisk till smooth, pouring in the maple syrup.
- For the crumble: stir together all the ingredients.
- Remove the loaf tin from the fridge and pour in the chocolate ganache. Tap the tin down a few times to remove any air bubbles and sprinkle over the crumble topping.
- To set: transfer to the freezer for 2-3 hours.
- Once set: lift out the bars from the loaf tin and use a sharp, warmed knife to slice into 18 small bars/squares.
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Stay in touch
I look forward to hearing what you think of these Chocolate Raspberry Ganache Crumble Bars so please let me know below and leave a star review above. If you do make these, 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 ganache crumble love x
p.s. this recipe was first made with Salter and their lovely scales but this blog post is not sponsored and all opinions are my own.
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