Indulge in these incredibly dreamy dark chocolate raspberry bars. They feature a deliciously fruity layer of raspberry jam and a tasty grain-free crust dipped in refined sugar-free chocolate. It’s the perfect sweet treat to surprise your loved ones with.
Are you on team chocolate or flowers?
Personally I am all about chocolate and gifting sweet treats on Valentine’s Day is probably the best way for me to express my love to my family and loved ones.
Here are some old and new valentine’s treats that are perfect for this holiday:
Healthy Valentine Treats
Vegan Raspberry Mousse Tart
Healthy Linzer Heart Cookies
Dark Chocolate & Raspberry Truffles
Last week I started experimenting with these dark chocolate raspberry bars. One of my all time favorite recipes on the blog are my homemade plant-based Twix Bars. I love how easy and delicious the grain-free coconut flour crust is to make. As it turns out, it also pairs beautifully with raspberry jam and chocolate.
They are not only incredibly tasty but also super healthy and easy to whip up. You only need a few main ingredients and an hour of your time to prepare them. Just the perfect edible gift for this lovely holiday.
How to
Preheat the oven to 350F and line a 8×8 inch brownie pan with parchment paper.
In a medium sized bowl add coconut flour, agave syrup, salt and coconut oil. Mix/knead well with your hands until dough forms. Use light agave syrup or maple to ensure a lighter colored crust. Make sure to knead out any coconut oil clumps. With your hands press the dough evenly into the prepared baking pan and bake for about 8-10 minutes until edges begin to brown. Take out of the oven and let cool completely. This will take 10-15 minutes.
In the meantime prepare the raspberry berry filling. Add raspberries, blackberries, water, maple syrup and lemon juice in a saucepan. Simmer over medium heat for about 5 minuts until berries have broken down. Puree with a hand mixer or in a high speed blender and pour back into the saucepan.
Add 1 tsp of agar agar powder to the berry mixture and simmer over medium heat for about 5 minutes while whisking constantly. Make sure to keep whisking to fully incorporate the agar powder. Remove from heat and let sit for about 5 minutes before pouring it onto the cookie base. Freeze for about 1-2 hours. It should set pretty quickly but make sure it’s frozen before cutting the squares.
Meanwhile melt chocolate and coconut oil in a small saucepan over low heat and set aside. Once the berry filling is completely frozen, cut into 16 squares. Dip each into melted chocolate and transfer onto a cooling rack or parchment paper lined baking sheet. Let sit until chocolate has hardened. Serve immediately and store in the refrigerator for up to one week.
Pretty simple right? If you happen to make these tasty dark chocolate raspberry bars, please let me know! I’d love to see how it turns out. As always, don’t forget to tag @delight.fuel or simply comment below.
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Dark Chocolate Raspberry Bars
Indulge in these incredibly dreamy dark chocolate raspberry bars. They feature a deliciously fruity layer of raspberry jam and a tasty grain-free crust dipped in refined sugar-free chocolate. It's the perfect sweet treat to surprise your loved ones with.
Ingredients
Cookie Base
- 1 1/3 cup coconut flour
- 5 tbsp organic light agave syrup (sub with maple syrup)
- 1/3 cup 2 tbsp organic coconut oil (soft but not melted)
- Pinch of salt
Raspberry Filling
- 2 1/2 cups raspberries
- 1 cup blackberries
- 1/4 cup water
- 2 tbsp maple syrup
- lemon juice (half a lemon)
- 1 tsp agar agar
Chocolate Coating:
- 10 oz stevia sweetened chocolate (sub with semi sweet or unsweetened chocolate)
- 1-2 tbsp organic coconut oil
Instructions
1. Preheat the oven to 350F and line a 8x8 inch brownie pan with parchment paper.
2. In a medium sized bowl add coconut flour, agave syrup, salt and coconut oil.
3. Mix/knead well with your hands until dough forms.*
4. Press dough evenly into the prepared baking pan. Bake for about 8-10 minutes until edges begin to brown. Take out of the oven and let cool completely.
5. In the meantime prepare raspberry berry filling. Add berries, water, maple syrup and lemon juice in a saucepan. Simmer over medium heat for about 5 minuts until berries have broken down. Puree with a hand mixer or in a high speed blender and pour back into the saucepan.
6. Add 1 tsp of agar agar powder to the berry mixture and simmer over medium heat for about 5 minutes while whisking constantly.
7. Remove from heat and let sit for about 5-10 minutes before pouring it onto the cookie base. Freeze for about 1-2 hours.
9. Meanwhile melt chocolate and coconut oil in a small saucepan over low heat and set aside.
8. Once the berry filling is completely frozen, cut into 16 squares. Dip each into melted chocolate and transfer onto a cooling rack or parchment paper lined baking sheet. Let sit until chocolate has hardened.
9. Serve immediately and store in the refrigerator for up to one week.
Notes
*Make sure to knead out any coconut oil lumps.
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