These Dark Chocolate Raspberry Cookie Bars will melt your heart because the gluten-free combo has it all. A chewy almond flour cookie base, a fruity raspberry layer and a melt-in-your-mouth chocolate coating you can’t resist.
Dark Chocolate Raspberry Cookie Bars
I think fruit and chocolate desserts can be a hit or miss sometimes. But chocolate and raspberries are a combo I always agree with when I think of glorious desserts. So I thought about a special treat to give my mum on Mothers day with one of my favourite combos. And these Dark Chocolate Raspberry Cookie Bars are the perfect treat to gift your loved ones. Because food gifts are the best gifts, right?
As a base layer for this gluten-free sweet treat I used almond flour, coconut oil, a little agave nectar and a pinch of salt. This may sound basic but tastes like a cookie when used as a layer in this dessert. The tangy second layer is bursting with raspberry flavour with a little cornstarch giving it the right texture. Coated with dark chocolate, this heavenly squares will melt your heart.
Tips for making this recipe
While creating and testing this recipe, there are a few things that helped me get the best result:
- Press the dough for the cookie base into the pan with a spoon first and then distribute with your hands to get an even layer.
- If you don't like raspberry kernels in the filling, you can sieve the raspberries after mixing and before putting them back into the pan and adding cornstarch.
- To get the chocolate coating as even as possible, wait until the cookie and raspberry layer is completely frozen. Then cut into bars with a sharp knife.
- Cool the melted chocolate a little bit before coating.
- Put each bar on a fork and dunk in the melted chocolate. Place on a cooling rack lined with parchment paper and let dry.
- Serve right away or store in the freezer for up to one week.
Dark Chocolate Raspberry Cookie Bars
- 200 g almond flour (1 ½ cups)
- 4 tablespoon melted coconut oil
- 2 tablespoon agave nectar
- 1 teaspoon vanilla extract
- pinch of salt
- 300 g raspberries (2 cups)
- 1 tablespoon agave nectar
- 1 teaspoon cornstarch
- 2 tablespoon water
Dark Chocolate Coating
- 250 g dark chocolate (13oz) 70-80%
- 1 tablespoon coconut oil
- freeze-dried raspberry powder (optional)
For the Cookie Base:
- Preheat oven to 160°C (320°F) and line a baking pan with parchment paper.
- Combine almond flour, coconut oil, agave nectar, vanilla extract and salt in a bowl until a dough forms. Press into baking pan and smooth out with a spoon or your hands.
- Bake for 10-15 minutes until golden. Take out the oven and let cool.
For the Raspberry Layer:
- Add raspberries, agave nectar and water to a saucepan. Cook on low to medium heat for 5 minutes until raspberries soften. Remove from heat and blend with an immersion blender.
- Put back on heat, add cornstarch and cook on low for another 5 minutes, whisking frequently. Remove from heat, set aside and let cool.
- Pour over cookie base, and set in the freezer for 3 ½ to 4 hours until firmed up completely.
Dark Chocolate Coating:
- Melt ⅔ of chocolate and coconut oil over a double boiler on low heat until melted. Stir in remaining chocolate and stir in until dissolved. Set aside and let cool slightly.
- Cut into 16 bars and cover each one in melted chocolate. Let dry on a cooling rack lined with parchment paper until almost dry. Sprinkle with some freeze-dried raspberry powder if you like and serve. Keep in the fridge for up to one week.
Nutritional values are estimates only calculated with online tools. The author of this website is not a nutritionist nor a doctor. All the nutritional data provided in the recipes and correspondent blog posts are for informational purposes only. Do not use the information as nutritional or medical advice. Since the nutritional value can vary depending on the products used, it is recommended to calculate it based on the actual type of ingredients used.