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Raspberry Chocolate Bars

These are great treats served with coffee or to enjoy anytime.

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Servings
2 bars
Calories Cholesterol Sat Fat Carbs
326 0mg 4g 56g
Recipe Footprint (for Recipe's Default # of Servings)
2.1 Water saved (gallons) [animal consumption only]
8.2 Manure (pounds) not deposited into the environment
9.2 Grains / feed (pounds) not consumed by animals
20.1 Methane (gallons) not created by animals
246.4 CO2 (pounds) not released into the atmosphere
Recipe Chef Pamela Kurp
Course Cookies, Desserts
Cuisine American
Diet Vegan
Prep Time 25 minutes
Cook Time 30 minutes
Ingredients
  • 1 C flour (unbleached all purpose)
  • 1 C oats (quick rolled)
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 C brown sugar (packed)
  • 1/3 C buttery spread
  • 1/2 C chocolate chips (semi-sweet)
  • 1/2 C raspberry jam
Course Cookies, Desserts
Cuisine American
Diet Vegan
Prep Time 25 minutes
Cook Time 30 minutes
Ingredients
  • 1 C flour (unbleached all purpose)
  • 1 C oats (quick rolled)
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 C brown sugar (packed)
  • 1/3 C buttery spread
  • 1/2 C chocolate chips (semi-sweet)
  • 1/2 C raspberry jam
Servings
2 bars
Calories Cholesterol Sat Fat Carbs
326 0mg 4g 56g
Recipe Footprint (for Recipe's Default # of Servings)
2.1 Water saved (gallons) [animal consumption only]
8.2 Manure (pounds) not deposited into the environment
9.2 Grains / feed (pounds) not consumed by animals
20.1 Methane (gallons) not created by animals
246.4 CO2 (pounds) not released into the atmosphere
Recipe Chef Pamela Kurp
Instructions
  1. In a small bowl, combine the flour, oats, baking soda and salt; mix well.
    In a small bowl, combine the flour, oats, baking soda and salt; mix well.
  2. In a medium bowl, combine the sugar and buttery spread; beat with a mixer at medium speed until smooth.
    In a medium bowl, combine the sugar and buttery spread; beat with a mixer at medium speed until smooth.
  3. Add the flour mixture to the buttery spread mixture; stir until well blended (mixture will be crumbly).
    Add the flour mixture to the buttery spread mixture; stir until well blended (mixture will be crumbly).
  4. Remove a portion of the dough (about 1/3 of it) and toss with the chocolate chips.
    Remove a portion of the dough (about 1/3 of it) and toss with the chocolate chips.
  5. Press the remaining dough into an 8 x 8-inch baking pan (ungreased).
    Press the remaining dough into an 8 x 8-inch baking pan (ungreased).
  6. Spread the dough with the jam.
    Spread the dough with the jam.
  7. Sprinkle the chocolate chip mixture on top and bake at 375 degrees for approximately 30 minutes or until golden brown.
    Sprinkle the chocolate chip mixture on top and bake at 375 degrees for approximately 30 minutes or until golden brown.
Recipe Notes

Cover and store for up to two weeks in the refrigerator or in a cool location.

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