Raspberry Coconut Brownie Bars
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No bake fudgey brownies, with a refreshing raspberry coconut filling, all wrapped in rich sea salted dark chocolate! Gluten free and refined sugar free
Serves: 12
Ingredients
Brownie base
- 8 whole Medjool Dates
- 1/2 cup Almond Flour
- 3 Tbsp Chocolate Protein Powder, Or more cocoa powder
- 2 Tbsp Cocoa Powder
- 2 Tbsp Pure Maple Syrup
- 1 tsp Pure Vanilla Extract
Raspberry coconut filling
- 1 cup Raspberries, Organic, Fresh or frozen*
- 2 cup Coconut Flakes, Unsweetened
- 1/4 cup Pure Maple Syrup
- 1/2 tsp Pure Vanilla Extract
Coating
Process
- Process brownie ingredients together until smooth
- press down in 9×5 loaf tin lined with parchment paper & set in freezer
- Process coconut ingredients together until combined and sticky. Depending on how juicy your berries are you may need a splash of liquid (water or juice is fine)
- Press down overtop brownie layer and place in the freezer for 45min+
- Cut into desired slices (I cut into 6 bars, but would cut into 12 next time)
- Melt chocolate and coconut oil together in 30 second intervals
- Dip each bar in chocolate, allow excess to drip off, then place on parchment paper
- Sprinkle with flakey sea salt and refrigerate another 10min until chocolate has fully hardened
- Keep stored in the fridge
Ingredients
Brownie base
- 8 whole Medjool Dates
- 1/2 cup Almond Flour
- 3 Tbsp Chocolate Protein Powder Or more cocoa powder
- 2 Tbsp Cocoa Powder
- 2 Tbsp Pure Maple Syrup
- 1 tsp Pure Vanilla Extract
Raspberry coconut filling
- 1 cup Raspberries Organic, Fresh or frozen*
- 2 cup Coconut Flakes Unsweetened
- 1/4 cup Pure Maple Syrup
- 1/2 tsp Pure Vanilla Extract
Coating
- 1 cup Dark Chocolate
- 2 tsp Coconut Oil
Instructions
- Process brownie ingredients together until smooth
- press down in 9×5 loaf tin lined with parchment paper & set in freezer
- Process coconut ingredients together until combined and sticky. Depending on how juicy your berries are you may need a splash of liquid (water or juice is fine)
- Press down overtop brownie layer and place in the freezer for 45min+
- Cut into desired slices (I cut into 6 bars, but would cut into 12 next time)
- Melt chocolate and coconut oil together in 30 second intervals
- Dip each bar in chocolate, allow excess to drip off, then place on parchment paper
- Sprinkle with flakey sea salt and refrigerate another 10min until chocolate has fully hardened
- Keep stored in the fridge