Gluten-Free Raspberry Coconut Bars with Almond Crust For Spring
Delicious and healthy gluten-free dessert bars made with fresh raspberries and a crunchy almond crust, perfect for spring.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 16 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup coconut oil, melted
- 1/4 cup honey or maple syrup
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup fresh raspberries
- 1/2 cup shredded coconut
Instructions
- Preheat the oven to 350°F (175°C) and line an 8×8 inch baking dish with parchment paper.
- In a mixing bowl, combine almond flour, melted coconut oil, honey (or maple syrup), vanilla extract, and salt. Mix until well combined.
- Press the almond mixture into the bottom of the prepared baking dish to form the crust.
- Spread the fresh raspberries evenly over the crust.
- Sprinkle shredded coconut on top of the raspberries.
- Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown.
- Allow to cool completely before cutting into bars.
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Notes
- Store leftovers in an airtight container in the refrigerator.
- Feel free to substitute other berries if desired.
- For a sweeter bar, increase the amount of honey or maple syrup.
Nutrition
- Serving Size: 1 bar
- Calories: 150
- Sugar: 5g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg