Dark Chocolate Raspberry Cookie Bars

Based on 2 ratings

Difficulty

Easy 👌
25
min.
Preparation
15
min.
Baking
240
min.
Resting

Ingredients

Servings:-2+
200 g almond flour
4 tbsp coconut oil
2 tbsp agave nectar
1 tsp vanilla extract
1 pinch salt
300 g raspberries
1 tbsp agave nectar
1 tsp starch
2 tbsp water
250 g bittersweet chocolate
1 tbsp coconut oil
  • Step 1/8

    Preheat oven to 160°C and line a baking pan with parchment paper.

  • Step 2/8

    • 200 g almond flour
    • 4 tbsp coconut oil
    • 2 tbsp agave nectar
    • 1 tsp vanilla extract
    • 1 pinch agave nectar

    Combine almond four, coconut oil, agave nectar, vanilla extract and salt in a bowl until a dough forms. Press into 24x24cm baking pan and smooth out with a spoon or your hands.

  • Step 3/8

    Bake for 10-15 minutes until golden. Take out the oven and let cool.

  • Step 4/8

    • 300 g raspberries
    • 1 tbsp agave nectar
    • 2 tbsp water

    Add raspberries, agave nectar and water to a saucepan. Cook on low to medium heat for 5 minutes until raspberries soften. Remove from heat, blend with an immersion blender.

  • Step 5/8

    • 1 tsp starch

    Put back on heat, add cornstarch and cook on low for another 5 minutes, whisking frequently. Remove from heat, set aside and let cool.

  • Step 6/8

    Pour raspberry filling over cookie base, and set in the freezer for about 4 hours until firmed up completely.

  • Step 7/8

    • 250 g bittersweet chocolate
    • 1 tbsp coconut oil

    Melt 2/3 of chocolate and coconut oil over a double boiler on low heat until melted. Turn off heat and stir in remaining 1/3 of chocolate until dissolved. Set aside and let cool slightly.

  • Step 8/8

    Cut into 16 bars and cover each one in melted chocolate. Let sit on a cooling rack lined with parchment paper until almost dry. Sprinkle with some freeze-dried raspberry powder if you like and serve right away or keep in the fridge for up to one week.

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