Name: Raspberry Coconut Bars with Almond Crust
Prep time: 15 min
Cook time: 15 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 1 1/2 cups almond flour; 1/4 cup maple syrup; 1/4 cup coconut oil, melted; 1/4 teaspoon vanilla extract; Pinch of salt; 1 1/2 cups unsweetened shredded coconut; 1/4 cup maple syrup; 1/4 cup coconut oil, melted; 1/2 teaspoon vanilla extract; Pinch of salt; 1 cup fresh raspberries; 1 tablespoon maple syrup; 1 tablespoon lemon juice

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These Raspberry Coconut Bars with Almond Crust are a delightful treat that brings together a crunchy almond crust, a sweet coconut filling, and a tangy raspberry layer. The layers complement each other perfectly, making them a treat I turn to whenever I want something sweet yet wholesome. Whether I’m preparing a dessert for a special occasion or a snack to enjoy throughout the week, these bars are always a hit.

Raspberry Coconut Bars with Almond Crust

Ingredients

For the Almond Crust:

1 ½ cups almond flour

¼ cup maple syrup

¼ cup coconut oil, melted

¼ teaspoon vanilla extract

Pinch of salt

For the Coconut Filling:

1 ½ cups unsweetened shredded coconut

¼ cup maple syrup

¼ cup coconut oil, melted

½ teaspoon vanilla extract

Pinch of salt

For the Raspberry Layer:

1 cup fresh raspberries

1 tablespoon maple syrup

1 tablespoon lemon juice

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.

In a medium bowl, combine almond flour, maple syrup, melted coconut oil, vanilla extract, and salt. Stir until everything is well combined.

Press the almond mixture firmly into the bottom of the prepared baking pan, forming an even crust layer.

Bake the crust for 8-10 minutes, or until it begins to turn golden brown. Once done, remove from the oven and set aside to cool.

While the crust is cooling, prepare the coconut filling. In a medium bowl, combine shredded coconut, maple syrup, melted coconut oil, vanilla extract, and a pinch of salt. Stir until everything is well combined.

Once the crust has cooled, spread the coconut filling evenly over it.

For the raspberry layer, place raspberries, maple syrup, and lemon juice in a small saucepan over medium heat. Stir occasionally and cook for 5-7 minutes, until the raspberries break down and become syrupy.

Pour the raspberry sauce evenly over the coconut filling and gently swirl with a knife to create a marbled effect.

Refrigerate the bars for at least 2 hours to set.

Once set, cut into squares and serve.

Servings and Timing

Servings: 12 bars

Prep Time: 15 minutes

Cooking Time: 15 minutes

Total Time: 2 hours 30 minutes

Variations

Nut-free: To make these bars nut-free, I could substitute the almond flour with oat flour or sunflower seed flour.

Berries: While I used raspberries in this recipe, I could easily swap them for strawberries, blueberries, or blackberries depending on what I have available.

Sweetener: If I prefer, I can swap out maple syrup for another liquid sweetener like agave nectar or honey (if not vegan).

Storage/Reheating

Storage: Once prepared, I store these raspberry coconut bars in an airtight container in the refrigerator for up to a week. If I want to keep them longer, I can freeze them for up to a month.

Reheating: I don’t generally need to reheat these bars since they are enjoyed cold from the fridge. However, if I prefer a slightly warm treat, I can microwave a piece for a few seconds.

FAQs

Can I use a different type of oil in the crust or filling?

Yes, if I don’t have coconut oil, I can substitute it with another oil, such as olive oil or avocado oil. Just be aware that it may slightly change the flavor profile.

Can I use sweetened shredded coconut for the filling?

I recommend using unsweetened shredded coconut for the most authentic flavor, but if I don’t mind a sweeter filling, I can use sweetened coconut. I may want to reduce the amount of maple syrup in the filling to avoid it becoming too sweet.

Are these bars vegan?

Yes! These bars are vegan, as they contain no dairy or eggs. The coconut oil and maple syrup are great plant-based alternatives for fats and sweetness.

Can I make these bars without a crust?

While I love the almond flour crust for its texture, I can skip it if I prefer a crustless bar. I could simply increase the coconut filling by a little bit to make up for the missing crust, and it’ll still taste great.

Can I make these bars ahead of time?

Definitely! In fact, they need to set in the refrigerator for a couple of hours anyway, so they are perfect for making ahead of time. I like to prepare them the day before serving, and they’re still as fresh and delicious the next day.

Conclusion

These Raspberry Coconut Bars with Almond Crust are a fantastic, simple dessert that combines the best of both worlds: a sweet, nutty base and a zesty, refreshing topping. I love how the layers work together to create a balanced treat that satisfies my sweet tooth without being overly indulgent. They’re easy to make, customizable, and perfect for a variety of dietary needs. I’m sure these bars will become a go-to recipe in my collection, and I hope they’ll be a hit in your kitchen too!

Recipe:

Raspberry Coconut Bars with Almond Crust

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Author: Cheryl
Total Time: 2 hours 30 minutes
Yield: 12 bars
Diet: Vegan

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Description

Raspberry Coconut Bars with Almond Crust are a delightful treat featuring a crunchy almond flour base, a sweet coconut filling, and a tangy raspberry topping. The layers complement each other perfectly for a satisfying and wholesome dessert.

Instructions

Preheat the oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.
In a medium bowl, combine almond flour, maple syrup, melted coconut oil, vanilla extract, and salt. Stir until everything is well combined.
Press the almond mixture firmly into the bottom of the prepared baking pan, forming an even crust layer.
Bake the crust for 8-10 minutes, or until it begins to turn golden brown. Once done, remove from the oven and set aside to cool.
While the crust is cooling, prepare the coconut filling. In a medium bowl, combine shredded coconut, maple syrup, melted coconut oil, vanilla extract, and a pinch of salt. Stir until everything is well combined.
Once the crust has cooled, spread the coconut filling evenly over it.
For the raspberry layer, place raspberries, maple syrup, and lemon juice in a small saucepan over medium heat. Stir occasionally and cook for 5-7 minutes, until the raspberries break down and become syrupy.
Pour the raspberry sauce evenly over the coconut filling and gently swirl with a knife to create a marbled effect.
Refrigerate the bars for at least 2 hours to set.
Once set, cut into squares and serve.