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Dark Chocolate Style Raspberry Bars

These dreamy dark chocolate raspberry bars are delicious, with a hint of tartness. They are the perfect treat!

Ingredients & Directions

Ingredients

  • Cookie Base:
  • 1 1⁄3 cup
    coconut flour
  • 5 tbsps
    organic light agave syrup (sub with maple syrup)
  • 1⁄3 cup 2tbsp
    organic coconut oil (soft but not melted)
  • pinch
    of salt
  • Raspberry Filling:
  • 1 1⁄2 cups
    raspberries
  • 1 cup
    blackberries
  • 1⁄4 cup
    of water
  • 2 tbsps
    maple syrup
  • lemon juice (half a lemon)
  • 1 tsp
    agar agar
  • Chocolate Coating:
  • 10 oz
    LILY'S Dark Chocolate Style Baking Chips
  • 1-2 tbsps
    organic coconut oil

Directions

Equipment Needed 
oven oven
 parchment paper parchment paper
 medium bowl medium bowl
 saucepan saucepan
 stovetop stovetop
1

Preheat the oven to 350F and line a 8x8 inch brownie pan with parchment paper.

2

In a medium sized bowl add coconut flour, agave syrup, salt, and coconut oil.

3

Mix/kneed well with your hands until dough forms.

4

*Step 4: Press dough evenly into prepared baking pan. Bake for about 8-10 minutes until edges begin to brown. Take out of the oven and let cool completely.

5

In the meantime, prepare raspberry berry filling. Add berries, water, maple syrup and lemon juice in a saucepan. Simmer over medium heat for about 5 minutes until berries have broken down. Puree with a hand mixer or a high speed blender and pour back into the saucepan.

6

Add 1 tsp of agar agar powder to the berry mixture and summer over medium heat for about 5 minutes while whisking constantly.

7

Remove from heat and let sit for about 5-10 minutes before pouring it onto the cookie base. Freeze for about 1-2 hours.

8

Meanwhile, melt chocolate and coconut oil in a small saucepan over low heat and set aside.

9

Once the berry filling is completely frozen, cut into 16 squares. Dip each into melted chocolate and transfer onto a cooling rack or parchment paper lined baking sheet. Let sit until chocolate has hardened.

10

Serve immediately and store in the refrigerator for up to one week.


Recipe contributed by delight.fuel.