These bars give me life. UGH, so good! And you wouldn’t believe how quick and easy they are to make! Plus, plus!! They store great in the freezer! I may or may not be munching on one right now…
Anyway, what’s in these? Well, we have a little bit of almond flour, chocolate (of course), raspberries, coconut flour, banana, and coconut oil.
So to make them you need to separate the process into 2 parts: base and topping.
It is actually really easy to make these because the base needs to cook for just 20 minutes and that is it, and for the topping… Well, you just need to melt some coconut oil and add in some secret ingredients and that is it 🙂
I love these bars because they are:
- refined sugar-free
I do hope you like them as much as I do.
Healthy raspberry-chocolate bars
Super easy to make paleo and gluten-free bars. They are fudgy, tasty and super delicious.
- 50g almond flour
- 20g coconut flour
- 100g banana
- 80ml almond milk
- 1/2 tsp baking powder
- 100g coconut oil
- 170g nut butter of choice
- 70g cocoa powder
- 80g maple syrup
- 1 tsp vanilla (optional)
- 80g raspberries
Heat up the oven to 180 degrees.
Mash the banana and add in the milk. Mix well. Add in the flour (I used both from Bob's Red Mill) and baking powder. Mix again
Cut out some parchment paper and place it in a smaller square pan. Pour in the mixture and let it bake for 20-30 minutes.
Once the base is baked, let it cool down for 5 minutes outside the oven.
Melt coconut oil in the microwave for about 30 seconds to a minute. Whisk in the cocoa powder, nut butter, maple syrup, and if using, vanilla extract and salt, into the melted coconut oil until completely smooth.
Pour mixture over the baked base inside the pan. Add raspberries on top and press them into the mixture. Refrigerate bars until chilled and firm, about 2 hours.