A million years ago In 2010 I self-published my second cookbook. These Chocolate Raspberry Bars, formerly known as “Awesome” bars appeared on the cover of that book. When I combined my out-of-print self-published recipes and blog favorites into an epic eBook, I modified the recipe to use a combination of almond flour and shredded coconut, as many of my readers could not tolerate quinoa. They are awesome both ways 😉 (see what I did there? I know, I’m hilarious.)
But now that my eBook is no longer available (as much of the content is now printed in Easy Paleo Meals, by Victory Belt Publishing and can be found in Barnes & Noble, Amazon, and Costco!!! eeeek!!) this recipe was nowhere to be found. And that’s not good, because as we’ve already established, these bars are awesome. AND these Chocolate Raspberry Bars are FULL of shredded coconut and coconut oil, or as we say, “good fat.” Coconut fat, AKA medium-chain triglycerides are super important, because this fat is easy to digest, converts to energy, increases nutrient absorption, provides protection from illness, and accelerates healing. Whoa baby. (that reminds me, it’s also crucial for babies!) Read all about it from Bruce Fife, who I really admire.
Chocolate Raspberry Bars
egg-free, gluten-free, grain-free, dairy-free
Base*
1 cup almond flour
1 cup shredded unsweetened coconut
1/4 teaspoon fine sea salt
1/4 cup melted coconut oil
1/4 cup coconut milk (not the beverage)
1 tablespoon honey
Topping
1/3 cup dark dairy free chocolate chips (I buy these Fair Trade dark chocolate chips)
9 oz (just under 1 cup) raspberry spread, without added sugar
1/4 cup shredded unsweetened coconut
Directions
- Set the oven to 350°F and grease an 8 x 8 inch (or any 1.5 to 2 quart) baking dish. Set aside.
- First make the cake: Add the almond flour, shredded coconut, and salt to a mixing bowl. Whisk to combine.
- Add the coconut oil, coconut milk, and honey. Mix with an electric mixer.
- Transfer the cake mixture to the dish, and press into place.
- Heat the raspberry spread so that it’s easier to pour, then pour it over the cake.
- Next sprinkle the chocolate chip over the cake.
- Sprinkle the shredded coconut on top.
- Bake for about 20 minutes, or until the edges are starting to brown slightly.
- Allow to cool, then refrigerate for 8 hours to set. (You can speed this process up by freezing it for an hour first.)
- Cut into bars and serve.
- Store in the fridge and serve cold (Cold coconut oil is what holds these bars together. They may crumble if not enjoyed cold.)
Makes about 8 bars
*Optional: Make these bars nut and allergen-free with my book, Cookies!
♥, Kelly
Kayla says
These look incredible! I was so happy to see that eggs were not needed for this recipe. I can’t tolerate eggs and struggle with substituting other alternatives because nothing seems to replicate the texture and structure of an egg. I can’t wait to make this!
Ornella says
Amazing picture…is this made with quinoa or coconut? I am making them tomorrow! Thank you
Kelly says
The bars in this photo are the coconut version.
Katrina says
Did you sprinkle the coconut on top after or before baking?
Kelly says
Before baking 🙂
Alexis says
I made this for a party yesterday. It was a hit! So easy and quick to make (just plan ahead so it can chill). It was delicious! Thanks for another great recipe!
Kelly says
Awesome! I’m glad to hear they were a part of your party! 🙂
Elizabeth Richardson says
Good morning Kelly!
So happy to see this recipe for raspberry bars! Remember it from the e-book but lost that when we had a computer disaster!
I just love than because they are so easy to Mae and so good for you at the same time!
Just have to say that I do not how I managed before your ‘Easy Paleo Meals’ book. I use it constantly!
Continued success!
Kelly says
I’m so glad you like them! And I’m glad my book has helped you out 🙂
Karibeth S. says
Is there a good substitute for the 1/3 cup almond flour in the quinoa version? My son is allergic to tree nuts and peanuts. I have tiger nut, cassava, rice, buckwheat, coconut and sorghum flours or tapioca and arrowroot starch…
Would love to make these. They look delicious!
Thank you ?
Karibeth S. says
Oh well…
bob says
I would use the same weight of sorghum or maybe buckwheat. 1/3 cup of almond meal is about 26g/0.9oz when I weighed it You could also grind up seeds (sunflower, pepita) in a coffee grinder or food processor to make a meal.
Susan says
I made them using a 1:1 tigernut flour substitute and they turned out great!!
AMRunnerGirl says
These look great – plan to make them soon! Is the coconut milk from a carton or can?
Thanks!
Kelly says
We never use the coconut milk “beverage”. It should be 100% full fat coconut milk. 🙂
Debra says
Mmm, I could just eat those!
Sarah L says
Can Almond Milk be subbed in for coconut milk? Or do you really need the thickness of the coconut milk? Thanks!
Emma says
When you say coconut milk is the milk the one used on cereal or the one used for making Thai curry for example?
(I’m from the Uk)
Thankyou
Kelly says
I don’t mean the beverage. I also like Aroy-D coconut milk which is from Thailand, and I believe you can find that in the UK.
Benjamin Weingarten says
Hi Kelly ! I was looking for some different recipe. I have always made the ( coconut cake) , which is good enough. Today I found yours. Looks delicious and many reviews say same. Tomorrow I’ll be making yours. I’ll let you know how did it go.!
bob says
I can’t have many carbs so I used stewed rhubarb (made with added stevia and lemon juice). Worked great; I’m really liking the sweet/sour combo at the moment.
I haven’t been able to have pseudograins as well as grains for a couple of years now, so I’m quite pleased you’re converting some of your older recipes Kelly. Thank you!