Vegan Chocolate Raspberry Crumble Bars Recipe

Chocolate raspberry crumble bars — easy vegan snack bars with a chocolatey oat crumble base and topping, a layer of raspberry jam and scattered dark chocolate.

These vegan chocolate raspberry crumble bars are a satisfying treat that work perfectly with a cup of tea or packed into lunchboxes. They combine a chewy, crumbly oat chocolate base, a tangy raspberry jam layer, and a crunchy chocolate-studded crumble topping.

The base and topping use the same mixture, so the recipe is straightforward and you only need one bowl. I adapted a popular berry crumble bars recipe to a chocolate version and the result is rich, balanced and easy to bake.

What You Need

Plain (all-purpose) flour: Regular plain flour gives the best texture. I haven’t tested these gluten-free; a plain gluten-free blend plus a small amount of xanthan gum might work but the bars could be very crumbly.

Oats: Porridge oats add a lovely chew and structure. Use regular supermarket oats rather than jumbo oats.

Light brown soft sugar: Light brown or muscovado sugar adds flavour and moisture; avoid swapping for other sweeteners for best results.

Vegan block butter: Use a firm vegan block butter (not a spreadable tub). Brands such as Naturli or Flora Plant Butter work well.

Cocoa powder: Dutch-processed cocoa is used here, but natural cocoa or cacao powder will also work.

Baking powder and a pinch of salt: These help the crumble set and balance flavour.

Dark chocolate: Roughly chopped dark chocolate works better than chips, which can fall off the bars.

Raspberry jam: Raspberry pairs beautifully with chocolate, but you can use any jam you prefer.

How to Make Chocolate Raspberry Crumble Bars

(Full measurements and a recipe card are included below.)

Start by mixing the plain flour, cocoa powder, oats, light brown soft sugar, baking powder and a pinch of salt in a bowl.

Add the cold, diced vegan block butter and rub it into the dry ingredients using your fingertips until the mixture resembles fine breadcrumbs and no butter lumps remain.

Reserve about two-thirds of the mixture. Tip the remainder into a lined 20 cm (8 in) square tin, press it down very firmly and bake for 20 minutes. Keep the leftover crumble in the fridge while the base bakes.

When the base is baked, spread the raspberry jam evenly over it.

Scatter the chilled crumble mixture over the jam, then top with the chopped dark chocolate and press everything down very slightly so the topping adheres.

Bake for a further 20 minutes until the top is set. Remove from the oven and allow the tin to cool for 20 minutes, then transfer the slab to a wire rack to cool completely before slicing into bars.

Top Tips

These recipes are developed using grams; for consistent baking results use a digital scale rather than cup measurements. Cups vary widely and are less accurate.

Store the bars in an airtight container at room temperature for 4–5 days. They can also be frozen — place in a freezer-safe container or bag and defrost at room temperature before serving.

Recipe Card

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