Dark Chocolate Style Raspberry Bars

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

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

Mix/kneed well with your hands until dough forms.

*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.

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.

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

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

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

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.

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