Raspberry Coconut Ribbon Bars

Discover the delicious world of Raspberry Coconut Ribbon Bars, a guilt-free dessert that combines fresh raspberries, chewy coconut, and rich dark chocolate. This recipe is perfect for health-conscious sweet lovers, showcasing nutrient-dense ingredients that not only taste great but also nourish your body. Enjoy these bars as a refreshing treat any time of year, making them a hit at summer gatherings or a delightful snack whenever cravings strike. Perfect for meal prep, these bars are both satisfying and wholesome.

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Ingredients

For the Coconut Base:

1 cup unsweetened shredded coconut

1 cup almond flour

1/4 cup honey or maple syrup

1/4 cup coconut oil, melted

1/2 teaspoon vanilla extract

1/4 teaspoon salt

For the Raspberry Filling:

2 cups fresh raspberries (or frozen, thawed)

1/4 cup honey or agave syrup

1 tablespoon lemon juice

1 tablespoon cornstarch

1/2 teaspoon vanilla extract

For the Topping:

1/2 cup dark chocolate chips

1 tablespoon coconut oil

Instructions

Prepare the Coconut Base:

- Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, allowing some overhang for easy removal later.

- In a large mixing bowl, thoroughly combine the shredded coconut, almond flour, honey (or maple syrup), melted coconut oil, vanilla extract, and salt until a sticky dough forms.

- Evenly press this coconut mixture into the bottom of the prepared baking pan to create a solid base layer. Bake for 15-20 minutes, or until golden brown. Once baked, allow it to cool slightly in the pan.

Make the Raspberry Filling:

- In a medium saucepan over medium heat, combine the fresh or thawed raspberries, honey (or agave syrup), lemon juice, cornstarch, and vanilla extract.

- Gently mash the raspberries with a fork as they cook, stirring until the mixture begins to thicken, approximately 5-7 minutes.

- Remove the saucepan from heat and let the berry mixture cool slightly.

Assemble the Bars:

- Pour the warm raspberry filling over the cooled coconut base, ensuring it’s spread evenly.

- For a decorative touch, you may gently swirl the raspberry filling into the coconut base using a spatula.

- Transfer the assembled bars to the refrigerator to set while you prepare the chocolate topping.

Prepare the Chocolate Topping:

- In a small microwave-safe bowl, add the dark chocolate chips and coconut oil. Heat in the microwave in 30-second intervals, stirring each time until the chocolate is completely melted and smooth.

- Drizzle the melted chocolate over the raspberry layer using a spoon or transfer it to a piping bag for a decorative drizzle.

Chill and Serve:

- Return the entire pan to the fridge and allow it to chill for at least 2 hours, ensuring the bars set firmly.

- Once chilled, lift the bars out of the pan using the parchment paper overhang and cut them into squares or bars.

Enjoy:

- Serve these chilled Raspberry Coconut Ribbon Bars as a refreshing treat that’s perfect for summer gatherings or any time you need a delightful dessert!

Prep Time, Total Time, Servings: 25 min | 2 hours 25 min | 16 bars

Presentation Tips: Arrange the bars on a beautiful platter and garnish with a few whole raspberries or a sprinkle of shredded coconut for an inviting look.