Raw Raspberry Coconut Bars
These Raw Raspberry Coconut Bars are a delicious and nutritious treat that combines the tartness of fresh raspberries with the creaminess of coconut. Perfect for a healthy dessert or snack, they require no baking and are packed with natural ingredients.
Equipment
- 1 food processor
- 1 8-inch square baking dish
- 1 parchment paper
- 1 mixing bowl
- 1 spatula
Ingredients
- 1 cup raw almonds Soak in water for at least 4 hours.
- 1 cup pitted dates
- 1.5 cups unsweetened shredded coconut Divided into two portions for mixing and topping.
- 1 cup fresh raspberries Can substitute with other berries like blueberries or strawberries.
- 2 tablespoons maple syrup Optional ingredient.
- 1 teaspoon vanilla extract
- a pinch salt
Instructions
- Start by soaking the raw almonds in water for at least 4 hours, then drain and rinse.
- In a food processor, combine the soaked almonds, pitted dates, and a pinch of salt. Pulse until the mixture resembles a coarse meal.
- Add 1 cup of shredded coconut, vanilla extract, and maple syrup (if using) to the almond-date mixture. Blend until it forms a sticky dough.
- Line the baking dish with parchment paper, leaving some overhang for easy removal.
- Press the dough evenly into the base of the prepared baking dish using your hands or a spatula.
- In a mixing bowl, gently fold the fresh raspberries into the remaining ½ cup of shredded coconut.
- Spread the raspberry mixture evenly over the pressed almond-date base.
- Refrigerate the bars for at least 30 minutes to set.
- Once set, remove from the baking dish using the parchment overhang. Cut into 12 bars.
Notes
Store the bars in an airtight container in the refrigerator for up to one week.
Feel free to substitute the raspberries with other berries such as blueberries or strawberries.
For added texture, you can mix in some chia seeds or hemp seeds into the base before pressing into the baking dish.