• ARTISTIC VEGAN
    • Food Blog
    • Personal Blog
    • Recipes
    • Store
    • Cookbook
      • New Book
    • Videos
    • About
      • Disclosure
    • Contact
    • GBA
    • Yoga
    • Retreat
  • ​COOKBOOK​
  • PREMIUM
  • ​Recipes   COOKBOOK   PREMIUM

Raspberry Jam Bars with Raspberry Mousse | V & GF | Barras de Mermelada con Mousse de Frambuesa

10/11/2019 0 Comments
 
Slice into heaven with a raspberry jam bar! These have a shortbread crust, are topped with homemade raspberry jam and more shortbread. They're baked until golden, cooled completely (the hardest part) and then enjoyed immediately! These can be eaten as is or can be made fancy with raspberry mousse and extra jam. Oh yeah, baby! Let's do this. 
Picture
Picture
Picture

Raspberry Jam Bars with Raspberry Mousse - Vegan & Gluten-Free

Yield: 12
Author: Christa Clark
prep time: 30 Mcook time: 45 Mtotal time: 75 M

ingredients:

Homemade Raspberry Jam
  • 1 Tbsp Coconut Oil (CBD) Optional
  • 3 Cups Fresh or Frozen Raspberries
  • 8 Pitted Dates – Chopped
  • Opt: 1-2 Tbsp Date Sugar, sweetener of choice
  • 1-2 Tbsp Flax Meal and or Chia Seeds
Jam Bars
  • ½ Cup Coconut Oil
  • ½ Cup Coconut Sugar
  • 1 Tbsp Flax Meal
  • 3 Tbsp Water
  • 1 Cup Almond Flour
  • ¼ tsp Sea Salt, optional
  • 1 ½ - 2 Cups Oat Flour
  • 1 ½ Cups Raspberry Jam (See below)
Raspberry Mousse
  • 2 Cans Full Fat Coconut Milk – Refrigerated overnight
  • 1 Cup Raspberry Jam
  • 3 Tbsp Agave Syrup

instructions:

How to cook Raspberry Jam Bars with Raspberry Mousse - Vegan & Gluten-Free

Homemade Raspberry Jam
  1. Add the coconut oil to a pan, heat over medium low. Add the raspberries and dates. Cook until it begins to simmer. Allow to simmer for 7-10 minutes.
  2. Taste it. If it needs a little date sugar or sweetener, add it in to taste.
  3. Add flax meal and chia seeds to thicken as desired. I used a lot of raspberries, so I used about 2 tbsp of flax and 1 tbsp of chia for a thick jam. You want it nice and thick so it’s not too runny. Keep in mind it will thicken as it cools. Cool to room temperature before using.
Jam Bars
  1. If using the mousse and homemade jam, make those first. 
  2. Preheat the oven to 325°F. Lightly grease a small pie tin or 8” x 8” pan. You could also line it with parchment paper if preferred.
  3. Mix the flax meal and water. Tip: warm water works faster! Mix well, set aside to congeal for 3-5 minutes.
  4. Cream the coconut oil and coconut sugar together with a whisk or electric mixer for 3-5 minutes until fluffy. I put on a good song and whisked my heart out. : )
  5. Beat in the flax mixture.
  6. Fold in the almond flour, oat flour and salt. Start with 1 ½ cups of oat flour and increase as/if you feel it’s needed. Goal is a shortbread like dough. I used the full 2 cups yet I am also at high elevation so sometimes you need a little extra.
  7. Spread about 60% of the dough, a little more than half on the base of the prepared pan. Use your hands to press it down firmly. Pierce the dough with a fork, running up the center and down the sides so it can bake evenly.
  8. Top with the jam, spread it out.
  9. Sprinkle and crumble the remaining dough on top. Gently press down.
  10. Bake for 45 minutes until golden. Remove and cool completely.
  11. Slice and serve! I smeared raspberry jam on the plate, added the jam bar, topped it with raspberry mousse and a drizzle of jam for good measure. Delicious! These are so good the pan may not make it through the night. You don't even need the toppings, just grab a bar and devour!
Raspberry Mousse
  1. Scoop the coconut cream from the canned milk and place it in a blender. Reserve the water for a smoothie.
  2. Add the raspberry jam and syrup. Blend until smooth.
  3. Transfer to a bowl, cover and refrigerate until firm. From 3-4 hours up to overnight for perfect results. Enjoy!

NOTES:

Make them oil-free, replace the oil with coconut butter or your favorite nut or seed butter. You could also use the banana, but the consistency will be very different. Use less coconut sugar, such as 1/4 or 1/3 cup cup for healthier bars. Use dates instead of sugar for healthier bars. Use your favorite berry or fruit to make the jam! Use your favorite flour, I went for gluten-free. If you use glutenous flour cut back to 1 cup and adjust from there.
Created using The Recipes Generator
Picture
Picture
Picture

Bares de Mermelada de Frambuesa - Vegana - Sin Gluten

Yield: 12
Author: Christa Clark

ingredients:

Mermelada de Frambuesa Casera
  • 1 cucharada de aceite de coco (CBD) Opcional
  • 3 tazas de frambuesas frescas o congeladas
  • 8 dátiles (medjool) picados
  • Opc: 1-2 cucharadas de azúcar de dátiles, edulcorante de elección
  • 1-2 cucharadas polvo de semilla de linaza y o semillas de chía
Bares de mermelada
  • ½ Taza aceite de coco
  • ½ taza de azúcar de coco
  • 1 cucharada de polvo de semilla de linaza
  • 3 cucharadas de agua
  • 1 taza de harina de almendras
  • ¼ cucharadita de sal de mar, opcional
  • 1 ½ - 2 tazas de harina de avena
  • 1 ½ tazas de mermelada de frambuesa (ver receta)
Mousse de Frambuesa
  • 2 latas de leche de coco de grasa completa – Refrigerada durante la noche
  • 1 taza de mermelada de frambuesa
  • 3 cucharadas de jarabe de agave

instructions:

How to cook Bares de Mermelada de Frambuesa - Vegana - Sin Gluten

Mermelada de frambuesa casera
  1. Preparación pacífica:
  2. Agregue el aceite de coco a una sartén, caliente a fuego medio bajo. Añade las frambuesas y las dátiles. Cocine hasta que empiece a herir a fuego lento. Deje hercer a fuego lento durante 7-10 minutos.
  3. Pruébalo. Si necesita un poco de azúcar de dátiles o edulcorante, agréguelo al gusto.
  4. Agregue polvo de semilla de linaza y semillas de chía para espesar como desee. Usé un montón de frambuesas, así que usé alrededor de 2 cucharadas de polvo de semilla de linaza y 1 cucharada de chía para una mermelada espesa. Lo quieres bonito y grueso. Tenga en cuenta que se espesará a medida que se enfríe. Enfriar a temperatura ambiente antes de usar.
Bares de mermelada
  1. Preparación pacífica:
  2. Precalentar el horno a 325°F/160°C. Engrase ligeramente una lata de pastel pequeña o una sartén de 8" x 8" o 20 cm x 20 cm. También podría alinearlo con papel pergamino si lo prefiere.
  3. Mezcle polvo de semilla de linaza y el agua. Consejo: ¡el agua tibia funciona más rápido! Mezclar bien, reservar para congeal durante 3-5 minutos.
  4. Crema el aceite de coco y el azúcar de coco junto con un batidor o batidora eléctrica durante 3-5 minutos hasta que esté esponjoso. Puse una buena canción y me saqué el corazón. : )
  5. Batir en la mezcla de linaza.
  6. Doblar la harina de almendras, la harina de avena y la sal. Comience con 1 ½ taza de harina de avena y aumente como/si cree que es necesario. El objetivo es un pan corto como la masa. He utilizado el completo 2 tazas, pero también estoy en alta elevación, así que a veces necesitas un poco más.
  7. Esparcir alrededor del 60% de la masa, un poco más de la mitad en la base de la sartén preparada. Use las manos para presionarlo firmemente. Presione un tenedor en la masa, abajo el centro y lados para que pueda hornear uniformemente.
  8. Cubra con la mermelada, extiéndalo.
  9. Espolvoree y desmenuse la masa restante en la parte superior. Presione suavemente hacia abajo.
  10. Hornee durante 45 minutos hasta que estén dorados. Retire y enfríe completamente.
  11. ¡Rebana y sirve! Puse mermelada de frambuesa en el plato, añadí la barra de mermelada, añadí mousse de frambuesa y una llovizna de mermelada para una buena medida. ¡Delicioso! Estos son tan buenos que la sartén puede no llegar a través de la noche. Ni siquiera necesitas los mousse de frambuesa y mas mermelada, ¡toma un bar y devorar! □
Mousse de Frambuesa
  1. Saque la crema de coco de la leche enlatada y colóquela en una licuadora. Reserve el agua para un batido.
  2. Agregue la mermelada de frambuesa y el jarabe. Licúe hasta que quede suave.
  3. Transfiera a un recipiente, cubra y refrigere hasta que esté firme. Desde 3-4 horas hasta la noche para obtener resultados perfectos. ¡Disfrutar!

NOTES:

Hazlos sin aceite, reemplaza el aceite con mantequilla de coco o tu nuez o mantequilla de semillas favorita. También se podría utilizar el plátano, pero la consistencia será muy diferente. Use menos azúcar de coco, como 1/4 o 1/3 de taza para barras más saludables. Use dátiles en lugar de azúcar para barras más saludables. Utilice su baya o fruta favorita para hacer la mermelada! Usa tu harina favorita, fui por sin gluten. Si usa harina glutenous cortar de nuevo a 1 taza y ajustar a partir de ahí. En una licuadora, mezcle las almendras en una harina. Mezclar la avena en una harina. ¡Ahorra dinero!
Created using The Recipes Generator
Picture
0 Comments



Leave a Reply.

    Picture
    Follow
    Picture

    Meet Christa

    Hi! Welcome to ArtisticVegan.com where you can find hundreds of vegan recipes. I love cooking, am a yoga teacher, structural integrator and so much more. It's my desire to help you find a healthy lifestyle. Thank you for being here!

    Find Yoga at ChristaJClark.com

    More about Christa
    Search Artistic Vegan 

    Current Reader Favorites
    Picture
    Homemade Vegan Italian Spiced Sausages
    Picture
    Grilled Beets
    Picture
    Grilled Plantains
    Picture
    Vegan Chicken
    Picture
    Homemade Vegan Sausage 
    Soy & Gluten-Free

    FIND RECIPES
    Picture
    Picture
    Shop
    Shop
    Shop


    Best Food Blogs

    Top 15 Blog 2022

    Picture
    ​ ​
    FEATURES
    Picture
    Picture
    Picture
    The man who lights my fire!
    www.geraldclark77.com
    Picture
    Picture

    The Artistic Vegan Cookbook - eBook

    $9.99
    View Details
    Shop
    Shop
    Shop
    Picture

    Categories

    All
    30 Day Cleanse
    Appetizers / Sides
    Bars
    Beans
    Beverages
    Bread
    Breakfast
    Burgers
    Cake
    Chocolate
    Condiments
    Cookies
    Desserts
    Eating Out
    Frosting
    Frozen Desserts
    Gardening-mother-earth
    Gluten Free
    Main Dishes
    Meat Alternatives
    Most Popular
    Muffins
    Noodles / Pasta
    Oatmeal
    Omelettes
    Pancakes
    Pie
    Pizza
    Raw
    Rice Grains
    Rice-grains
    Salads
    Sandwich
    Sauces Dressings
    Sauces-dressings
    Seasonal
    Side
    Smoothies/Smoothie Bowls
    Snacks
    Soups
    Spreads
    Tacos
    Wellness
    Yoga

    Archives

    April 2025
    January 2025
    September 2024
    June 2024
    April 2024
    March 2024
    November 2023
    June 2023
    May 2023
    January 2023
    December 2022
    November 2022
    October 2022
    September 2022
    July 2022
    June 2022
    May 2022
    August 2021
    April 2021
    November 2020
    October 2020
    August 2020
    May 2020
    April 2020
    March 2020
    February 2020
    January 2020
    December 2019
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    December 2014
    November 2014
    October 2014
    September 2014
    August 2014
    July 2014
    June 2014
    May 2014
    April 2014
    March 2014
    February 2014
    January 2014
    December 2013
    November 2013
    October 2013
    September 2013
    August 2013
    July 2013
    June 2013
    May 2013
    April 2013
    December 2012
    November 2012
    October 2012
    September 2012
    August 2012
    July 2012
    June 2012
    May 2012
    April 2012


© artisticvegan.com 2012-2025
Theme by ROOMY THEMES

Search hundreds of recipes:

Join thousands of followers!

Remember that wherever your heart is, there you will find your treasure. - Paul Coehlo "The Alchemist"
© 2012-2019 artisticvegan.com
Theme by ROOMY THEMES

  • Food Blog
  • Personal Blog
  • Recipes
  • Store
  • Cookbook
    • New Book
  • Videos
  • About
    • Disclosure
  • Contact
  • GBA
  • Yoga
  • Retreat