Introducing the tastiest, jammiest, most crumble-topping-est (just go with it), sweet dessert bar ever. Who can resist the wonderful sour taste of rhubarb? Especially when balanced with the sugary sweetness of raspberry and coconut. The crisp and crumbly texture of these mouth-watering bars makes them the perfect fit for a sweet tooth's breakfast, a mid-day pick-me-up snack, or dessert!

Raspberry Rhubarb Coconut Crumble Bars [Vegan, Gluten-Free]






For the Crust and Crumble Topping:

  • 2 cups gluten-free oat flour
  • 1 1/2 cups unsweetened shredded coconut, divided
  • 1/2 cup almond butter
  • 2 tablespoons coconut oil, softened
  • 1/2 cup maple syrup
  • 4 tablespoons coconut sugar
  • 1/4 teaspoon sea salt

For the Jam Layer:

  • 1 cup of raspberry rhubarb jam (mix one part each if you can not find)

For the Coconut Sour Cream Layer:

  • 1 can full-fat coconut milk
  • 1 tablespoon almond milk
  • 1 tablespoon lemon juice
  • 1 teaspoon apple cider vinegar
  • Pinch of sea salt
  • 1 teaspoon maple syrup


  1. Preheat oven to 350°F. Line an 8×8-inch baking pan with two pieces of parchment paper, criss-crossed.
  2. Combine the oat flour, 1 cup of the coconut shreds, almond butter, coconut oil, maple syrup, coconut sugar, and sea salt in a large bowl. You can use your hands to mix or use a food processor and pulse until combined. Reserve 1/2 cup of the mixture and set aside. Press the remaining mixture evenly into the prepared baking sheet, and poke a few holes in it with a fork. Pre-bake the crust for 10 minutes.
  3. In the meantime, make the crumble topping by combining the 1/2 cup of reserved crust with the remaining 1/2 cup of shredded coconut.
  4. Next, make the sour cream. Open the can of coconut milk, and scoop out the cream from the top. Whisk together the cream, almond milk, lemon juice, apple cider vinegar, sea salt, and maple syrup. Set aside.
  5. Take the crust out of the oven after 10 minutes and carefully spread the jam over it. Then spread on a thick layer of the coconut sour cream (there will be some leftover). Last, crumble the coconut oat mixture over the top.
  6. Bake for 18 minutes or until golden. Allow to cool for about an hour before cutting. For firm bars (that you can pick up), cool another 30 minutes in the freezer.