Vegan Chocolate-Raspberry Almond Bar

Ingredients

Serves: Approx. 120 servings

• 935g pastry flour
• 115g super fine almond flour
• 625g rolled oats
• 410g super fine granulated sugar
• 310g light brown sugar
• 2 1/2 tsp baking powder
• 1 tsp kosher salt
• 830g margarine, cubed
• 1135g raspberry preserves
• 455g mini vegan chocolate chips

Preparation

1. In a large bowl, combine pastry flour, almond flour, oats, granulated sugar, brown sugar, baking powder, and salt.
2. Cut the cubed margarine into the dry mixture until a crumbly dough forms that holds its shape when pressed.
3. Press about 2.5 kg of this dough into a greased full sheet pan to form the crust. Set aside the remaining dough for topping.
4. Bake the crust at 175°C (350°F) for 10 minutes, or until lightly browned. Let it cool.
5. Spread raspberry preserves evenly over the cooled crust.
6. Sprinkle vegan chocolate chips over the preserves.
7. Crumble approximately 680g of the reserved dough evenly over the top.
8. Bake for 18–20 minutes or until the topping turns golden brown.
9. Let it cool completely, then cut into desired bar sizes.