I hope you all have a great 4th of July celebration. We decided to venture to downtown Raleigh, and let’s just say it was CRAZY and the fireworks were far from spectacular. But that’s okay, we got an extra day with daddy, and we don’t mind that at all!This morning, I woke up very tired and in need of a yummy breakfast. This is what I came up with. I remembered these super yummy cranberry bars I had made last thanksgiving from Daily Garnish and knew I wanted to come up with a version of that with a good summer flare. I had some leftover raspberries and blueberries that needed to be eaten and so they were the natural choice.
These raspberry coconut bars have a great balance of sweet from the crumble and tart from the raspberry. I love the hint of coconut flavor the coconut oil and shredded coconut give these bars. This is a bar that tastes fresh, while still being filling. They are actually quite unassuming in their ability to fill you up thanks to the hearty almond meal. My husband, who usually eats a decent amount, was full after two squares! These crumble bars are great served with a scoop of vanilla ice cream too, but then they aren’t vegan… but I don’t mind that too much. Feel free to enjoy these for breakfast, a snack, or dessert. They really are great any way you serve them (especially hot out of the oven)!