Vegan buttery berry bars (that won't make you TOO fat)

So Chubby Vegan Dad and I signed up for a CSA (community supported agriculture). We're lucky to be within driving distance to so much great, fresh, organic produce, but even better, we're lucky enough to live so close that they deliver!

We signed up for the "standard" option, which means we get 20lbs of awesome organic produce every single Wednesday. We didn't do the full-on locavore program yet (we make our own baby food and we need a constant stream of stables like sweet potatoes and bananas), so a minimal amount of our box get's filled with wholesale organic produce.

It's really the best of all worlds.

So because we're getting all vegged out in our household (you should see some of the smoothies Chubby Vegan Dad is coming up with), we're basically making it a point to use up every last stem of produce we get each week.

We were lucky enough to have a fresh batch of AH-MAZ-ING (I know it's not spelled like that, but that's the only way to really convey how amazing it was) raspberries, so I snatched them up before Chubby Vegan Dad could steal them for one of his "concoctions."

And because we're getting gobs of produce now, we're trying to eat a lot healthier (that and we want to be the slightly-less Chubby Vegan Clan), so that means I'm trying to find the right balance between ridiculously tasty desserts, but not the kind that are going to give me an extra butt cheek.

These bars totally fit the bill.

They're perfect for breakfast or for an after-dinner dessert; they're filling, but not fatty filling and they're sweet, but not too toothache-inducing.

Buttery berry bars
(makes 12 bars)
2 cups whole wheat pastry flour (quick tip, if you can't find any, just mix a 2:1 ration of whole wheat flour and cake flour)
1 1/2 cups oat flour (I just took some regular oats and threw them in my Vitamix, it pulsed them enough to be powdery and floury, but left some little flakes for a nice texture profile.
2/3 cup applesauce
3 TBS pure maple syrup
1 tsp vanilla extract
3 TBS vegan butter (I used Earth Balance)
2 TBS coconut sugar
(maybe a little water depending on the consistency of your applesauce)
2 cups raspberries (fresh or frozen) or some other delicious berry blend

Preheat the oven to 350. Spray or grease a square 9X9 pan. Mix together your flours and then separate, placing one third of the mixture in a small bowl and the rest in a large bowl. In the large bowl, add applesauce, maple syrup and vanilla extract. Stir the good-ole-fashioned way (by hand with a big spoon) until the mix reaches a doughy consistency. If the applesauce you used was a little on the thick or chunky side, simply add about 2 TBS water to the dough. Once this is mixed, press into the bottom of your greased pan.

If your berries are large, smash them up in a bowl before placing on your crust. I found a nice combo of berry goo and berry pieces was the right consistency. After they're smashed, spoon berry mixture over top the crust.

In the small bowl, cut in vegan butter (or toss it into your food processor for like a three-second pulse) and blend until a crumb forms. Take this crumb (it'll be a little sticky) and sprinkle it over your berry mixture (this won't completely cover the top, you'll see berry mixture peeking through). Top with your coconut sugar (it'll give the crumbly top a nice crunch) and bake on 350 degrees for 30 minutes.

Take out and cut after it cools. Enjoy in the morning or after dinner.

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  1. We made these and they were SO good. Not too sweet and I didn't feel guilty giving them to the kids!

  2. Hey, those don't look too fattening at all! And, they look delicious, too. Raspberries are my favorite berry.