Dark Chocolate Raspberry Cookie Bars
This sweet treat 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.
Servings: 16
Calories: 236kcal
Ingredients
Cookie Base
- 200 g almond flour (1 ½ cups)
- 4 tablespoon melted coconut oil
- 2 tablespoon agave nectar
- 1 teaspoon vanilla extract
- pinch of salt
Raspberry Layer
- 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)
Instructions
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.
Nutrition
Calories: 236kcal