Description
Raspberry Coconut Bars with Almond Crust: A delicious dessert that combines the tangy flavor of fresh raspberries with a rich coconut topping and a nutty almond crust.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup coconut oil, melted
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
- 1 cup fresh raspberries
- 2 tablespoons lemon juice
- 1/4 cup shredded coconut, toasted
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine almond flour, melted coconut oil, sugar, and vanilla extract. Mix until crumbly.
- Press the almond crust mixture into the bottom of a lined baking dish and bake for 10-12 minutes until golden.
- In another bowl, mash fresh raspberries and mix with sugar and lemon juice to prepare the raspberry filling.
- Once the almond crust has cooled slightly, pour the raspberry filling over it and sprinkle with toasted shredded coconut.
- Bake the assembled bars for an additional 20-25 minutes until set.
Notes
- Let the bars cool completely before slicing.
- Store in an airtight container in the fridge for up to a week or frozen for longer storage.
- These bars are delicious served with vanilla ice cream or whipped cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 180 Kcal
- Sugar: 6g
- Sodium: 30mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg