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 is the perfect sweet treat to surprise your loved ones with.
Are you on team chocolate or team flowers?
Personally, I am all about chocolate. 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:
Last week I started experimenting with these dark chocolate raspberry bars. One of my all-time favorite recipes on the blog is 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. They make the perfect edible gift for this lovely holiday.
How to Make Raspberry Chocolate Bars
- Preheat the oven to 350°F and line an 8×8-inch brownie pan with parchment paper.
- In a medium-sized bowl, add coconut flour, agave syrup, salt, and coconut oil. Mix and knead well with your hands until a dough forms. Use light agave syrup or maple syrup 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 to 10 minutes until the edges begin to brown. Remove from the oven and let cool completely. This will take 10 to 15 minutes.
- In the meantime, prepare the raspberry filling. Add raspberries, blackberries, water, maple syrup, and lemon juice to a saucepan. Simmer over medium heat for about 5 minutes until the berries have broken down. Puree with a hand mixer or in a high-speed blender, then pour back into the saucepan.
- Add 1 teaspoon 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 to 2 hours. It should set pretty quickly, but make sure it is completely frozen before cutting into squares.
- Meanwhile, melt the 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 square into the melted chocolate and transfer onto a cooling rack or a parchment paper-lined baking sheet. Let sit until the 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 would love to see how they turn out. As always, don’t forget to tag @delight.fuel or simply comment below.
More Delicious Recipes You Might Enjoy
If you loved these dark chocolate raspberry bars, here are three more plant-based treats from the blog to satisfy your sweet tooth:
- Raw Raspberry Cheesecake Bars: If you cannot get enough of that tart raspberry and creamy coconut pairing, these no-bake cheesecake bars are absolute perfection.
- Healthy Vegan Snickers Bars: Featuring a chewy nougat base, gooey caramel, and rich dark chocolate coating, these grain-free treats are a fan favorite for a reason.
- Vegan Caramel Chocolate Slices: With a buttery almond flour base and decadent dairy-free caramel, these chocolate-dipped slices make an unforgettable dessert.
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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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