Coconut Raspberry Squares (from TEV)

These Coconut Raspberry Squares from The Everyday Vegan (p.182) are a family favorite, and are a must-make for all you coconut lovers!

To read my original post and cooking tips for these bars, link here.


BOTTOM LAYER:
1¼ cup unsweetened flaked coconut
½ cup unbleached all-purpose flour (can use spelt or barley flour for wheat-free)
2 tbsp unrefined sugar
few pinches (about 1/8 - ¼ tsp) sea salt
¼ cup vanilla soy milk
¼ cup pure maple syrup
¼ - ½ tsp. coconut extract
¼ tsp. pure vanilla extract
2 tbsp organic canola oil

FILLING:
½ cup+2-3 tbsp raspberry jam

TOPPING:
½ cup unsweetened shredded coconut
¼ cup unbleached all-purpose flour (or spelt or barley flour for wheat-free)
couple pinches sea salt
1½ tbsp organic canola oil

Preheat oven to 350 degrees F. For the bottom layer, mix dry ingredients together first. Then combine the soy milk, maple syrup, and coconut and vanilla extracts, and mix into dry ingredients, then add canola oil, stirring until just well combined (the mixture will be fairly thick). Press this mixture into a lightly oiled 8” x 8” pan. Spread raspberry jam over this layer. In another bowl, combine topping ingredients, and work into a crumbly mixture with your hands. Sprinkle this topping over the raspberry jam. Bake for 28-30 minutes, until topping is a light golden brown and jam is bubbling a little. Remove from oven, and let cool before cutting into pieces. Makes 12-16 squares.

Nutritional Analysis: For 16 squares, per square: Calories: 175; Total Fat: 9.7g (Sat. Fat: 6.1g); Cholesterol: 0mg; Carbohydrate: 20.7g; Dietary Fiber: 2g; Protein: 1.5g.

Coconut Raspberry Squares are reprinted from The Everyday Vegan (p.182)