Description
Raspberry Coconut Bars with Almond Crust are a delicious and healthy dessert option, combining the tartness of raspberries with the sweetness of coconut and the crunch of an almond crust.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup coconut oil, melted
- 1/4 cup honey or maple syrup
- 1/2 cup shredded coconut
- 1 cup fresh raspberries
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix almond flour, melted coconut oil, honey or maple syrup, shredded coconut, salt, and vanilla extract until well combined.
- Press the mixture into the bottom of a greased baking dish to form the crust.
- Spread the fresh raspberries evenly over the crust.
- Bake for 20-25 minutes or until the edges are golden brown.
- Allow to cool before cutting into bars.
Notes
- For a sweeter bar, add more honey or maple syrup.
- Store in an airtight container in the refrigerator for up to a week.
- Feel free to substitute other berries if desired.
Nutrition
- Serving Size: 1 bar
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg