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.
Prep Time20 minutes mins
Cook Time20 minutes mins
Freezing time4 hours hrs
Course: Dessert
Cuisine: European, International
Diet: Gluten Free
Servings: 16
Calories: 236kcal
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)
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.
Calories: 236kcal