A million years ago In 2010 I self-published my second cookbook. These Chocolate Raspberry Bars, formerly known as “Awesome” bars appeared on the cover of that book. When I combined my out-of-print self-published recipes and blog favorites into an epic eBook, I modified the recipe to use a combination of almond flour and shredded coconut, as many of my readers could not tolerate quinoa. They are awesome both ways 😉 (see what I did there? I know, I’m hilarious.)
But now that my eBook is no longer available (as much of the content is now printed in Easy Paleo Meals, by Victory Belt Publishing and can be found in Barnes & Noble, Amazon, and Costco!!! eeeek!!) this recipe was nowhere to be found. And that’s not good, because as we’ve already established, these bars are awesome. AND these Chocolate Raspberry Bars are FULL of shredded coconut and coconut oil, or as we say, “good fat.” Coconut fat, AKA medium-chain triglycerides are super important, because this fat is easy to digest, converts to energy, increases nutrient absorption, provides protection from illness, and accelerates healing. Whoa baby. (that reminds me, it’s also crucial for babies!) Read all about it from Bruce Fife, who I really admire.
Chocolate Raspberry Bars
egg-free, gluten-free, grain-free, dairy-free
1/3 cup dark dairy free chocolate chips (I buy these Fair Trade dark chocolate chips)
9 oz (just under 1 cup) raspberry spread, without added sugar
1/4 cup shredded unsweetened coconut
- Set the oven to 350°F and grease an 8 x 8 inch (or any 1.5 to 2 quart) baking dish. Set aside.
- First make the cake: Add the almond flour, shredded coconut, and salt to a mixing bowl. Whisk to combine.
- Add the coconut oil, coconut milk, and honey. Mix with an electric mixer.
- Transfer the cake mixture to the dish, and press into place.
- Heat the raspberry spread so that it’s easier to pour, then pour it over the cake.
- Next sprinkle the chocolate chip over the cake.
- Sprinkle the shredded coconut on top.
- Bake for about 20 minutes, or until the edges are starting to brown slightly.
- Allow to cool, then refrigerate for 8 hours to set. (You can speed this process up by freezing it for an hour first.)
- Cut into bars and serve.
- Store in the fridge and serve cold (Cold coconut oil is what holds these bars together. They may crumble if not enjoyed cold.)
Makes about 8 bars
*Here is my option for making the cake with quinoa:
Optional Quinoa Cake Ingredients
1 cup quinoa flakes
1/3 cup almond meal flour
1/3 cup shredded unsweetened coconut
1/4 cup melted coconut oil
1/4 cup coconut milk
1 tablespoon honey