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Dark Chocolate Raspberry Bars

Details

Time
0 minutes
Yields
N/A

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 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

*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.