With all of the incredible berries to be found in the markets now, its almost wrong to pass up any opportunity to use them in the kitchen (that’s provided you have the willpower to make it home without eating your stash first — something I’ve been guilty of plenty of times. Just buy extra!).

One of my favorite dishes this time of year is a super simple batch of berry bars — the recipe is easy to execute and uses only a handful of ingredients, and the bars come together in about an hour. Pack them in the kids’ lunches, bring them to a potluck or picnic, or grab one when you’re on the go. My favorite way to enjoy them? I’ll warm up a bar and top it with vanilla ice cream and a drizzle of maple syrup.

Perhaps the most surprising thing about them — at least for my guests — is that no one can tell they’re vegan, even after trying them. The recipe uses coconut oil in place of butter, and there are no eggs or dairy in the bars at all. And the coconut oil gives the bars the most crumbly, delicate crust.

Give them a try. They’re perfect for Meatless Monday, or any day for that matter. Enjoy!

QUICK TIP: While almond meal (also called almond flour) is available at many markets, it’s just as easy to make it yourself at home. Take blanched almonds (packaged slivered almonds are perfect), and pulse them in your food processor until finely-ground to a fine meal or powder. Don’t process them too much or you’ll be well on your way to making almond butter — another great product, but not what you need here.

VEGAN BERRY BARS WITH STREUSEL TOPPING

1 hour, plus cooling time. Makes 12 to 20 bars

1 1/4 cups refined coconut oil

1 cup (7 ounces) vegan sugar

1 tablespoon vanilla extract

1 1/4 teaspoons almond extract

3/4 teaspoon salt

2 cups (7 ounces) almond meal or flour

1 1/2 teaspoons baking powder

3 cups (12.75 ounces) flour

1 1/2 cups berry jam or preserves

1 pint fresh berries

1 cup sliced almonds

Heat the oven to 350 degrees. Grease a 13-inch by 9-inch baking dish.
In the bowl of a stand mixer fitted with a paddle attachment, or in a mixing bowl using a pastry cutter, beat or cut together the coconut oil, sugar, vanilla and almond extracts, and salt until well combined, 1 to 2 minutes.
By hand, stir in the almond meal, then the baking powder and flour until thoroughly incorporated. The dough will be somewhat crumbly; this is OK.
Place three-fourths of the dough mixture into the greased baking dish, pressing to form an even layer across the bottom of the dish.
Spoon the jam over the dough, spreading to form an even layer that reaches almost to the edges of the dough. Sprinkle over the berries.
Add the sliced almonds to the remaining dough, pressing until the mixture will clump in your hands. Crumble the mixture over the berries and jam.
Bake the bars until the topping is firm and lightly browned, about 45 minutes. Remove and cool on a rack before cutting into bars.

Note: From Noelle Carter. Adapted from a recipe I first created for the Los Angeles Times. Sugar is often processed using animal bone char, which is unacceptable to many vegans. This recipe calls for vegan sugar (animal-free processing), which is available at health food stores and well-stocked supermarkets, as well as online.