Check ingredients In a large bowl, use a rubber spatula to mix together the flours and sugar.
Add the vegan butter and incorporate using a pastry cutter or a fork until the mixture forms a soft, sandy texture.
Add 7 tablespoons of the ice cold water, one tablespoon at a time, mixing it with a rubber spatula to incorporate, until the dough is no longer dry and crumbly, and there are no white streaks of flour visible. If the dough is still pretty crumbly, add the remaining tablespoon of water.
Form the dough into a ball with your hands, wrap it in plastic wrap, and place in the refrigerator while you prepare the filling.
In a saucepan, combine the pitted cherries and maple syrup. Cover and bring to a boil over medium-high heat.
In a saucepan, combine the pitted cherries and maple syrup. Cover and bring to a boil over medium-high heat.
After 5 minutes, remove the lid and continue cooking for 10 minutes, stirring from time to time.
Whisk together in a small bowl water, cornstarch, and vanilla extract.
Pour the cornstarch mixture into the saucepan with the cherries and continue cooking for 2 minutes or until the mixture has thickened.
Remove from the heat and let cool while you assemble the bars.
Heat the oven to 350ºF and line a 8x8-inch baking dish with parchment paper.
Cut out about 2/3 of the chilled dough and transfer it into the baking dish. Spread the dough over the entire surface of the baking dish using your fingers. Poke it with a fork two dozen times and bake for 15 minutes.
Remove the crust from the oven and increase the oven temperature to 375ºF.
Spread evenly the cherry mixture onto the crust.
Top the cherry mixture with the remainder of the dough, cut into small flattened pieces.
If desired, brush 1 tablespoon of milk onto the dough and sprinkle with turbinado sugar.
Bake for 40 minutes or until the topping is golden brown.
Let cool for at least one hour before cutting into squares. Keep in the refrigerator in an airtight container for up to 3 days.
Can I use another sweetener instead of granulated sugar in the crust? I think any other granulated sweetener should work well in this recipe. However, I have only tested it with granulated sugar.
Can I replace the maple syrup in the filling by another liquid sweetener? Yes!
If you only have unsalted vegan butter on hand, you can use it in this recipe and add 1/4 teaspoon of salt to the dry ingredients.
If you don’t have vegan butter on hand, swap it out for the same amount of hard coconut oil + 1/4 teaspoon of salt.
