Vegan Raspberry Streusel Bars

For the crust:
Pulse ingredients together in a food processor until dough forms a ball. Press dough into an 8×8 inch Pyrex baking dish. Bake at 350°F for 12 minutes.

For the streusel topping:
Pulse oil, almond flour, xylitol and salt together in a food processor until creamy. Briefly pulse in walnuts and coconut, so they are left coarse, not pulverized. Set streusel aside.

Spread raspberry fruit spread over warm crust. Sprinkle streusel topping over raspberry fruit spread.

Bake at 350°F for 15 minutes. Cool for 10 minutes, then refrigerate for 2 hours to set up.

Serve.

(Adapted from Brittany at Real Sustenance.)