Ooey gooey chocolate mixed with raspberry jam??? Where can I get some?!? Well, try these raw vegan, gluten free chocolate raspberry coconut layer bars to satisfy your cravings! They’re easy to make and delicious! You have a caramel-like bottom layer, then a coconut cream layer, then raspberry jam, followed by chocolate on top, to create a wonderful mesh of flavors! This recipe calls for melted coconut oil – do not microwave the oil to melt it. That will kill the nutrients. Coconut oil’s melting point is only 76 degrees, so put the oil in a small container over a container of steaming hot water.
Bottom Layer Ingredients:
- 10 hazelnuts, soaked for at least 8 hours and drained
- 5 large medjool dates
- 1 tsp raw honey (or maple syrup to make it vegan)
- 1 tsp raw cacao powder
Coconut Layer Ingredients:
- 1 cup raw coconut butter
- 1 tsp coconut oil, melted (see above)
- 1 tsp raw honey (or maple syrup to make it vegan)
- 1 tsp almond extract
1 cup Raspberry Jam: Click for recipe – make at least 2 hours ahead of time.
Chocolate Layer Ingredients:
- 1/4 cup raw cacao powder
- 1 tbsp maple syrup
- 1 tbsp vanilla extract
- 1 tsp coconut oil, melted (see above)
- Blend bottom layer ingredients in a food processor or blender. Spread along the bottom of a glass pan.
- Blend coconut layer ingredients in a food processor or blender and spread on top of the bottom layer.
- Layer raspberry jam on top.
- Blend chocolate layer ingredients in a food processor blender and pour over the top.
- Freeze for an hour to set. Cut into rectangles and then leave in the refrigerator.
