Tuesday, December 20, 2016

{Gluten and Dairy Free} Chocolate Raspberry Crumb Bars

I used to love these bars before I changed my diet. They were unbelievable. I was craving them awhile ago and decided to change this recipe to make it allergy-friendly. It was a sweet success. They were one of the yummiest desserts I've had in as long as I can remember. It is by no means sugar free, but worth the splurge if you can tolerate it. I gave one of these to my sister-in-law whom can eat anything and she was amazed that these are gluten and dairy free. This would be great for company, or to bring to a party or potluck. I am posting this at Allergy-free Wednesdays.


  • 1 cup palm shortening or Earth's Balance
  • 1 and 1/2 cup brown rice flour
  • 1 and 1/4 cup tapioca or potato starch
  • 2 tsp xanthan gum
  • 1/2 cup packed light brown sugar
  • 1/4 teaspoon salt
  • 2 cups (12-ounce package)Enjoy Life Chocolate Chips
  • 1 can (13.5 ounces)Coconut Milk
  • 1/3 cup seedless raspberry jam


PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan.
Beat oil flours, sugar and salt until crumbly. If it's not crumbly add a little more brown rice flour until it is. With floured fingers, press 1 3/4 cups crumb mixture onto bottom of prepared baking pan; reserve remaining mixture.

BAKE for 10 to 12 minutes or until edges are golden brown.

MICROWAVE 1 cup morsels and coconut milk in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute;STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Spread over hot crust.

SPRINKLE crumb mixture over chocolate filling. Drop teaspoonfuls of raspberry jam over crumb mixture. Sprinkle with remaining morsels.

BAKE for 25 to 30 minutes or until center is set. Cool completely in pan on wire rack.

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