Raspberry Coconut Ribbon Bars

Dessert bars have gained immense popularity in recent years, becoming a staple in many kitchens due to their versatility and ease of preparation. They serve as a perfect sweet treat for any occasion, whether it's a family gathering, a picnic, or simply a weekend indulgence. One delightful variety that has captured the hearts of many is the Raspberry Coconut Ribbon Bars. These bars not only boast a beautiful presentation with their layered textures but also offer a harmonious balance of flavors, combining the tartness of fresh raspberries with the sweetness of coconut.

Discover the delightful Raspberry Coconut Ribbon Bars, a perfect balance of tart raspberries and sweet coconut layered beautifully for an irresistible treat. These bars are not just visually appealing; they also offer a healthier dessert option made with wholesome ingredients like almond flour, rolled oats, and natural sweeteners. Perfect for any occasion, these bars are sure to impress friends and family while satisfying your sweet cravings guilt-free!

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Ingredients

For the Base:

1 cup almond flour

1 cup rolled oats

1/2 cup melted coconut oil

1/4 cup maple syrup

1/2 teaspoon vanilla extract

1/2 teaspoon baking powder

Pinch of salt

For the Raspberry Layer:

2 cups fresh or frozen raspberries

1/4 cup honey or agave syrup

1 tablespoon cornstarch

1 tablespoon lemon juice

For the Coconut Topping:

1 cup unsweetened shredded coconut

1/4 cup coconut sugar (or brown sugar)

2 tablespoons almond milk

1/2 teaspoon vanilla extract

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Instructions

Preheat Oven:

Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy removal.

Make the Base:

In a large mixing bowl, combine almond flour, rolled oats, melted coconut oil, maple syrup, vanilla extract, baking powder, and a pinch of salt. Mix until it forms a crumbly dough.

Press into Pan:

Transfer the dough into the lined baking pan and press down evenly to form the base layer. Use a spatula or your fingers to make sure it's compact. Bake for 10-12 minutes until lightly golden. Remove from oven and let cool slightly.

Prepare Raspberry Layer:

In a medium saucepan over medium heat, combine the raspberries, honey (or agave), cornstarch, and lemon juice. Cook for about 5 minutes, stirring gently until the raspberries break down. Remove from heat and let cool a few minutes.

Spread Raspberry Layer:

Pour the raspberry mixture over the cooled base, spreading it out evenly.

Make Coconut Topping:

In a small bowl, mix together shredded coconut, coconut sugar, almond milk, and vanilla extract until combined. Sprinkle this mixture evenly over the raspberry layer.

Bake the Bars:

Return the pan to the oven and bake for an additional 20-25 minutes, until the coconut topping is golden brown.

Cool and Slice:

Once baked, remove the pan from the oven and allow it to cool completely in the pan. Lift the bars out using the parchment overhang, and cut into squares.

Serve:

Enjoy your Raspberry Coconut Ribbon Bars as a delightful snack, dessert, or in your lunchbox!

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Prep Time: 15 minutes | Total Time: 1 hour | Servings: 16 bars