Today’s guest blogger is a regular around these parts, and after one scroll through her Instagram feed you will quickly see why. Nicole is that person you meet and instantly want to be best friends with – she is pretty much always happy and funny, she knows good food and loves to cook and bake for others, and her style is spot on!
And we love having her on the site to share recipes because they are ALWAYS the kind of creations that send you running to the grocery store for the ingredients so that you can make her latest creation ASAP! We are obsessed with her banana bread and chocolate chip cookies, and especially love her Salted-Chocolate Rosemary Tart, Paleo Samoas, and her Apple Pie Bars that she shared right here on Paleo Parents.
Back with her latest creation, perfect for a spring gathering, an Easter brunch, or just your standard Thursday afternoon, Nicole joins us today to share the recipe for her Raspberry-Coconut Bars.
Enjoy this amazing treat and hop on over to her site for even more awesome!
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Ahhh, raspberry + coconut, a match made in heaven… and I’m not just saying that because I didn’t know how else to start this blogpost. This is a proven fact. Just ask the millions of raspberry-coconut danish twists and raspberry-coconut Zingers sold every year. Both of which I can recall eating quite a few of in my overly-processed, glutenous-treat-filled childhood. If you haven’t had either, never fear – you don’t want that garbage, anyway. Instead, I’m bringing raspberry-coconut streusel deliciousness to you in the best form possible… bars!
- because bars are quick, easy, and foolproof.
- because you can cut them into reasonable, bite-sized portions.
- because they’re delicious??? duh! 😉
You have sweet, tart, and sticky raspberry filling spread over a crisp almond-coconut crust, topped with a crunchy maple-coconut streusel. How could you not want that.
Not only that, but, if you’re like me and buy berries every time they’re on sale and consequently have a [ridiculous] plethora of berries in your freezer, then, this recipe is perfect for you! I had so many plastic berry clamshells in my freezer, this recipe was just beggin’ to go down. (What can I say, I loves me a bargain.)
If you’re planning to make these bars, they’re best kept refrigerated, but, also do perfectly well loosely covered on the countertop. If kept chilled in the fridge, though, they will keep longer, stay much firmer, and be cleaner/easier to cut. Simply remove from refrigerator 5-10 mins before serving, and ENJOY!
Ingredients
- 1-1/4 cups almond flour
- 3/4 cup unsweetened shredded coconut flakes
- 1/4 cup butter (OR 2 tbsp coconut oil + 2 tbsp ghee), melted
- 3 tbsp coconut sugar
- 2 tsp vanilla extract
- 1/4 tsp freshly grated nutmeg
- 1/4 tsp sea salt
- 2 cups raspberries - fresh [about 1 pint) OR frozen
- 3-1/2 tbsp tapioca flour
- 1/4 cup honey
- Juice of 1/2 a lemon (about 1-1/2 tbsp)
- Zest of 1 lemon
- 1/2 tsp vanilla extract
- 1/8 tsp sea salt
- 1/2 heaping cup shelled walnuts (pecans work, too)
- 1/2 cup unsweetened shredded coconut flakes
- 1/4 cup almond flour
- 3 tbsp maple sugar (You COULD use coconut sugar if necessary, but, maple will give you ideal taste + color. Coconut sugar browns/burns much quicker.)
- 2 tbsp coconut oil, melted
- 1 tsp vanilla extract
- 1/4 tsp freshly grated nutmeg
- 1/8 tsp sea salt
Instructions
- Preheat oven to 350 and line an 8x8 baking pan with greased parchment paper.
- Pulse all crust ingredients in food processor until crumbly & sticking together. Evenly press onto greased parchment paper in baking pan, and use a fork to poke holes all over crust/prevent air bubbles.
- Bake at 350 for 8-9 minutes until edges begin to brown. Remove from oven & set aside to cool.
- Toss raspberries with tapioca flour until completely coated. Pour tapioca-coated berries into a small/medium saucepan with remaining filling ingredients - honey, lemon juice, lemon zest, vanilla, and salt.
- Bring filling ingredients to a boil over medium-high heat, stirring constantly. Gently boil until raspberries have broken down, and filling is well-combined, thick, & gelatinous - about 5 mins.
- Immediately remove thickened filling from heat and evenly & gently spread over cooled crust. Set aside while making topping.
- Pulse all topping ingredients together in food processor until fine & crumbly. Evenly sprinkle topping over raspberry filling, then, gently pat/press streusel down to make sure it sticks together + stays put.
- Bake for 20-22 mins until edges are bubbling and topping is golden brown. Cool for at least 30-60 mins before attempting to remove & serve.
- Tip: To firm the bars up & make cutting much easier, I recommend refrigerating 15-30 mins before slicing.
- For best results: Make this the day before and store chilled in the fridge overnight. When ready to serve, slice bars while still cold & firm, then, place on a serving platter to let come to room temp.
