Dark Chocolate Raspberry Cookie Bars

Dark Chocolate Raspberry Cookie Bars

Based on 2 ratings

"This sweet treat will melt your heart because the gluten-free combo has it all. A chewy almond flour cookie base, a fruity raspberry layer and a melt-in-your-mouth chocolate coating you can’t resist."

Difficulty

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

Ingredients

Servings2
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.

Tags

More delicious ideas for you

    Comments (undefined)
    or
    To comment and share your experience, please sign up!