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    Blog — Chocolate Coconut Raspberry Bars

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    Guiltless Chocolate Coconut Raspberry Bars

    Mother's Day is one of those occasions when I think of pretty, and often pink, colorful treats! Flowers, pretty centerpieces, nice dishes and linen napkins adorn our tables to celebrate the ladies who put so much effort into making our lives beautiful day in and day out with their love, kindness, compassion and bad mamma-jamma mom skills! Mother's Day is a great opportunity to make things pretty and girly and celebrate HER! 

    These delicious Chocolate Coconut Raspberry Bars are perfect for Mother's Day! Not only are they pink, they're light and delicious! And we all know most mommas are trying to look and feel good, without feeling deprived! Girls just wanna have fun! :) These are dainty and sweet, just like the lovely women in our lives, and they pack an unexpected punch, like all those mom bosses out there, too! Sweet dark chocolate chips and tart raspberries, make for the perfect balance! Hey, us girls can't be sweet ALL the time! ;) 

    Happy Mother's Day to all!

    We are so thankful for all of the wonder women in our lives! 

    Lindsey & Daniel

     

    Cake:

    1 1/2 cups Guiltless Superfood Seed Flour

    1 cup shredded unsweetened coconut 

    1/4 tsp sea salt

    1/4 cup unrefined coconut oil, melted

    1/4 cup almond milk (coconut milk or any other vegan milk)

    3 tbs real maple syrup 

     

    Topping:

    1 cup fresh raspberries

    1 tbs unrefined coconut oil

    1 tbs real maple syrup

    1/3 cup dark chocolate chips (we like Good Life brand, they are dairy, nut and soy-free)

    1/4 cup shredded unsweetened coconut

     

    Directions:

    1. Preheat oven to 375 degrees. Spray an 8x8 baking dish with non-stick cooking spray and set aside. 

    2. Start by making the cake layer. Add the Guiltless flour, shredded coconut, and salt to a mixing bowl. Whisk together.

    3. Add in the coconut oil, almond milk  and maple syrup. Mix with an electric hand mixer until thick and combined. 

    4. Transfer the cake mixture to the prepared baking dish, and press into place. 

    5. In a small sauce pan, add in raspberries, coconut oil and maple syrup. Mash berries with a fork and stir to combine. Berries will break down into a sauce/spread. Should only take 3-5 minutes.

    5. Pour raspberry spread over cake. Top with chocolate chips. Sprinkle with shredded coconut on top. 

    6. Bake for 22-23 minutes or until edges are slightly browned. 

    7. Let cool, then refrigerate for 8 hours to set. You can speed this process by freezing it for an hour first. Cut into bars and serve. 

    Store in the fridge and serve cold. Cold coconut oil is what keep these bars together. They might crumble if not enjoyed cold. 

    Makes 9 large bars or about 16 smaller bars. 

    *I always like to garnish my treats for that extra pretty! Garnish with fresh raspberries and extra dark chocolate chips, optional. 

    Recipe adapted from the wonderful Paleo blog The Spunky Coconut

     

     

    Recipe adapted from the wonderful Paleo blog The Spunky Coconut