Raspberry Coconut Ribbon Bars

Indulge in the delicious and nutritious Raspberry Coconut Ribbon Bars, a perfect harmony of tart raspberries and creamy coconut. These visually stunning bars are easy to make and cater to various dietary preferences, being gluten-free and refined sugar-free. With wholesome ingredients like almond flour, rolled oats, and natural sweeteners, each bite offers a delightful balance of flavors and textures. Perfect as a snack or dessert, they are sure to satisfy your sweet cravings while nourishing your body. Get inspired to create this healthy treat in your own kitchen!

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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 freshly squeezed 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:

Begin by preheating your oven to 350°F (175°C). Prepare an 8x8 inch baking pan by lining it with parchment paper, leaving some overhang on the sides for easy lifting later.

Make the Base:

In a large mixing bowl, combine the almond flour, rolled oats, melted coconut oil, maple syrup, vanilla extract, baking powder, and a pinch of salt. Stir well until the mixture forms a crumbly yet cohesive dough.

Press into the Pan:

Transfer the prepared dough to the lined baking pan. Use a spatula or your fingers to evenly press it down into the bottom, ensuring it is compact and level. Bake in the preheated oven for 10-12 minutes, or until the surface is lightly golden. Once done, remove from the oven and let it cool for a few minutes.

Prepare the Raspberry Layer:

In a medium saucepan over medium heat, combine the raspberries, honey (or agave), cornstarch, and lemon juice. Stir gently and cook for about 5 minutes until the raspberries start to break down and release their juices. Remove from heat and set aside to cool for a few minutes.

Spread the Raspberry Layer:

Carefully pour the raspberry mixture over the cooled base, using a spatula or the back of a spoon to spread it evenly across the surface.

Make the Coconut Topping:

In a small bowl, mix together the shredded coconut, coconut sugar, almond milk, and vanilla extract until everything is well combined and moist.

Bake the Bars:

Sprinkle the coconut topping evenly over the raspberry layer. Return the baking pan to the oven and bake for an additional 20-25 minutes, or until the coconut topping turns a beautiful golden brown.

Cool and Slice:

Once baked, take the pan out of the oven and allow it to cool completely within the pan. Use the parchment overhang to lift the bars out, then transfer to a cutting board. Slice into squares or rectangles, as preferred.

Serve:

Enjoy your Raspberry Coconut Ribbon Bars as a delightful snack, indulgent dessert, or even a delicious addition to your lunchbox!

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

- Presentation Tips: For an extra touch, dust the sliced bars with a little extra shredded coconut before serving, or drizzle with a bit of melted dark chocolate.