Chocolate Raspberry Bars
Ingredients
Base
-
1
cup
almond flour
-
1
cup
shredded unsweetened coconut
-
¼
teaspoon
fine sea salt
-
¼
cup
melted coconut oil
-
¼
cup
coconut milk
-
1
tablespoon
honey
Topping
-
⅓
cup
dark dairy free chocolate chips
-
9
oz
raspberry spread
-
¼
cup
shredded unsweetened coconut
Instructions
- Preheat the oven to 350°F and grease an 8 x 8 inch baking dish.
- In a mixing bowl, combine almond flour, shredded coconut, and salt, then whisk together.
- Add melted coconut oil, coconut milk, and honey, and mix with an electric mixer.
- Transfer the mixture to the baking dish and press it into place.
- Heat the raspberry spread for easier pouring, then pour it over the cake mixture.
- Sprinkle the chocolate chips over the raspberry spread.
- Sprinkle shredded coconut on top.
- Bake for about 20 minutes until the edges start to brown slightly.
- Allow to cool, then refrigerate for 8 hours to set or freeze for 1 hour.
- Cut into bars and serve cold.
Nutrition Facts (estimated)
Servings
8 bars
Calories
250
Total fat
18g
Total carbohydrates
24g
Total protein
3g
Sodium
50mg
Cholesterol
0mg
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