Raspberry and Cashew Tahini Crumble Bars
Since I was little one of my favourite desserts has always been a steaming hot crumble. Pear, apple, blackberry, rhubarb, you name it, I’ll want it. I must admit though, my love affair with chocolate usually takes over nowadays and nine times out of ten I’ll opt for anything along those lines, but I definitely still love a good crumble every now and again (just maybe topped with a few choc chunks to satisfy those cravings…). These raspberry crumble bars kind of combine two childhood favourites of mine (the other being flapjack) to create a crumbly yet chewy, oaty, texture which is just amazing. They’re great to have on hand as a snack, a quick on-the-go breakfast or for that post-dinner sweet kick.
Prep time: 10 mins | Total time: 40 mins
For the base:
1 cup cashews
1 cup oat flour
1 cup oats
1/2 tsp baking soda
1 tsp cinnamon
Pinch of salt
1/2 cup coconut sugar
1 cup tahini
1 tsp vanilla extract
1/2 cup coconut oil, melted
For the raspberry filling:
2 cups fresh or frozen raspberries
Juice of 1/2 lemon
1-2 tbsp chia seeds
1 tbsp maple syrup/agave (optional)
For the topping:
1/2 cup oats
1/2 cup cashews
Start by preheating your oven to 180C and lining a square baking tray with parchment paper.
To make the base, place the cashews into a blender or food processor and pulse just enough to break them down into smaller pieces. Be careful not to blend them too much into a powder.
Add all of the ingredients into a bowl and mix well to combine. I find using your hands is best. The mixture should be sticky but not too wet. If it is too dry, try adding in some more coconut oil and/or tahini.
Once at the desired texture, spoon the mixture into the baking tray and flatten (it should hold together rather than be crumbly). You ideally want it to be about 1-2 centimetres in depth, so it is thick enough to hold itself together. Place in the fridge while you make the filling.
To make the raspberry filling, combine all of the ingredients except the chia seeds into a saucepan and heat over a medium heat until the raspberries start to break down. You can use a fork to help the process by gently ‘squishing’ them down.
Once the raspberries have broken down (about 4-5 minutes), take off the heat and stir in the chia seeds. Leave to one side to thicken and cool (about 5 minutes).
Layer the raspberry filling on top of your base that has been chilling in the fridge.
For the topping, pulse the oats and cashews in a blender just enough so that the cashews become smaller pieces. Sprinkle on top of the raspberry filling and place into the oven to bake for 30 minutes.
When the cashew topping starts to turn ever so slightly golden, remove from the oven and leave to cool completely before slicing into squares.
These will keep in the fridge for 3-4 days.