Description
Delicious and healthy raspberry coconut bars with a crunchy almond crust, perfect for spring.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup coconut oil, melted
- 1/4 cup honey or maple syrup
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup fresh raspberries
- 1/2 cup shredded coconut
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix almond flour, melted coconut oil, honey, vanilla extract, and salt until combined.
- Press the mixture into the bottom of a lined baking dish to form the crust.
- Bake the crust for 10-12 minutes until lightly golden.
- Remove from the oven and let it cool slightly.
- Spread the fresh raspberries evenly over the crust.
- Sprinkle shredded coconut on top of the raspberries.
- Bake for an additional 15-20 minutes until the coconut is golden.
- Let it cool completely before cutting into bars.
Discover my favorite kitchen tools I always use.
Notes
- Store in an airtight container in the refrigerator for up to a week.
- Feel free to substitute honey with agave syrup for a vegan option.
- Can be served chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 150
- Sugar: 5g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Raspberry coconut bars, almond crust dessert, coconut dessert bars, healthy raspberry recipes, easy dessert bars, gluten-free snacks, tropical dessert ideas