Bars - Chocolate Raspberry - egg-free, gluten-free, grain-free, dairy-free


Prep Time

10 min

Cooking Time

20 min

Yields

about 8 bars

Ingredients


Cake*
1 cup almond flour
1 cup shredded unsweetened coconut
1/4 teaspoon fine sea salt
1/4 cup melted coconut oil
1/4 cup coconut milk
1 tablespoon honey

Topping
1/3 cup dark dairy free chocolate chips
9 oz (just under 1 cup) raspberry spread, without added sugar-preferably organic
1/4 cup shredded unsweetened coconut


*Here is an option for making the cake with quinoa:
Optional Quinoa Cake Ingredients
1 cup quinoa flakes
1/3 cup almond meal flour
1/3 cup shredded unsweetened coconut
1/4 cup melted coconut oil
1/4 cup coconut milk
1 tablespoon honey


Directions


  1. Set the oven to 350°F and grease an 8 x 8 inch (or any 1.5 to 2 quart-I used a 5x9 loaf pan...hey...you use what you have!)) baking dish. Set aside.
  2. First make the cake: Add the almond flour, shredded coconut, and salt to a mixing bowl. Whisk to combine.
  3. Add the coconut oil, coconut milk, and honey. Mix with an electric mixer (I did not find this step necessary-I mixed with a spoon)
  4. Transfer the cake mixture to the dish, and press into place.
  5. Heat the raspberry spread so that it’s easier to pour, then pour it over the cake (just as easy to allow the spread to get to room temperature)
  6. Next sprinkle the chocolate chips over the cake.
  7. Sprinkle the shredded coconut on top.
  8. Bake for about 20 minutes, or until the edges are starting to brown slightly.
  9. Allow to cool, then refrigerate for 8 hours to set. (You can speed this process up by freezing it for an hour first.)
  10. Cut into bars and serve.
  11. Store in the fridge and serve cold (Cold coconut oil is what holds these bars together. They may crumble if not enjoyed cold.) Considering that, next time I'm going to try ghee...as I like to take my lunch to work, where I only use a cold pack to keep my salad cool.

Notes


These bars are awesome. AND these Chocolate Raspberry Bars are FULL of shredded coconut and coconut oil, or as we say, “good fat.” Coconut fat, AKA medium-chain triglycerides are super important, because this fat is easy to digest, converts to energy, increases nutrient absorption, provides protection from illness, and accelerates healing.

Credit

Kelly-the Spunky Coconut