Roasted rhubarb, creamy date caramel, and a gluten-free coconut base, covered in hazelnut granola on top make this dessert a healthy, seasonal delight. Roasting rhubarb brings out more of its sweetness than its tartness, and when tossed in some cinnamon, maple syrup, and coconut oil, it creates this delicious sticky coating on the outside that sticks to your fingers and makes each piece completely delicious.

Roasted Rhubarb Caramel Crumb Bars [Vegan, Gluten-Free]

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Serves

16

Cooking Time

45

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Ingredients

For the Base:

  • 1/2 cup oat flour
  • 3/4 cup coconut flour
  • 4 tablespoons hemp seeds
  • 2 tablespoons flaxmeal
  • 1/4 cup coconut cream
  • 4 tablespoons coconut oil, melted
  • 3 tablespoons almond butter
  • 1 1/2 tablespoons almond milk
  • 4 tablespoons maple syrup

For the Rhubarb:

  • 1/2 cup chopped rhubarb
  • 1 1/2 teaspoons maple syrup
  • 1 tablespoon cinnamon
  • 1 1/2 teaspoons coconut oil, melted

For the Caramel:

  • 20-22 dates, soaked in 1/2 cup boiling water
  • 1 tablespoon soaking water
  • 1/4 cup coconut cream
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • Salt to taste

For the Crumble:

  • 1 cup quick-cooking oats
  • 1/4 cup hemp seeds
  • 1/2 cup roasted hazelnuts
  • 1/4 cup applesauce
  • 3 tablespoons coconut nectar
  • 1 tablespoon coconut oil, melted
  • 1 tablespoon cinnamon
  • 2 tablespoons freshly grated ginger
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Preparation

To Make the Base:

  1. Add all of the ingredients to a blender or food processor and blend until a clump forms.
  2. Dump mixture into a small bowl and use your hands to finish forming it into a dough. It should clump easily into a ball.
  3. Press the dough into a 9x9-inch square pan, lined with baking paper and bake at 350°F for 20-24 minutes, just until the edges are golden,

To Make the Rhubarb:

  1. In a small bowl, toss the rhubarb in the syrup, cinnamon and oil and the place on a baking tray and bake in with the dough, at 350°F for 20-30 minutes, or until tender and soft.

To Make the Crumb:

  1. Preheat oven to 375°F.
  2. Add the oats, hemp seeds, hazelnuts, cinnamon, and ginger to a medium size bowl and stir together. Add in the coconut nectar, applesauce, and coconut oil and store until small clumps form.
  3. Pour the mixture onto a baking tray, spreading evenly, and bake in the oven for 20 minutes. After 20 minutes, use a spatula to flip the granola and then return to the oven for an additional 10 minutes.
  4. Once the granola is golden, remove from the oven and place the tray on a rack to cool completely. Do not touch it until it is cool, otherwise, it won't clump together as well.

To Make the Caramel:

  1. Add the dates, 1-2 tbsp of the soaking water, coconut cream, vanilla, cinnamon, and salt to a food processor or blender and blend until smooth. Remove from the food processor and set aside.

To Assemble:

  1. Ensure everything is completely cool before you begin. To assemble, combine the caramel and rhubarb together and then spread this mixture on top of the base.
  2. Generously sprinkle the crumble on top and then place the pan in the refrigerator to set for 2-3 hours. Slice and serve.
  3. Store leftovers in the fridge in an airtight container.
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