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–+ servings

Raspberry Coconut Brownie Bars

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Prep Time: 9 minutes
Servings: 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

  • 1 cup Dark Chocolate
  • 2 tsp Coconut Oil

Instructions

  • Process brownie ingredients together until smooth
  • press down in 9x5 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