Tag Archives: coconut

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)

1. Blend bottom layer ingredients in a food processor or blender.  Spread along the bottom of a glass pan.
2. Blend coconut layer ingredients in a food processor or blender and spread on top of the bottom layer.
3. Layer raspberry jam on top.
4. Blend chocolate layer ingredients in a food processor blender and pour over the top.
5. Freeze for an hour to set.  Cut into rectangles and then leave in the refrigerator.

I can’t think of many things better than guilt free, healthy dessert.  I mean, how can you go wrong with dessert that’s actually GOOD for you??  So I have a thing for raspberry jam.  These bars are basically bars with raspberry jam, topped with icing.  The awesome part is that they’re made with chia seeds, which are superb for your body and contain the essential omega fatty acids.  Plus, raspberry has lots of antioxidants and coconut water has electrolytes.  Then you got nuts for more protein and fiber…it’s crazy that dessert can do so much good to your body.  So definitely try out these raw vegan, gluten free bars.  Your body AND your taste buds will thank you!  Eating clean never tasted so good! So check out this awesome and easy recipe below.

Base Layer

• 9 medjool dates, pitted
• 1 1/4 cup dried coconut
• 3/4 cup raw walnuts
• 1/2 tsp vanilla extract
• 1/2 tsp cinnamon
• pinch sea salt

Blend all ingredients and press onto a wax/parchment lined pan. Set in fridge to firm up.

Raspberry Jam Layer (can be made ahead of time; lasts 3-4 days in refrigerator or can be frozen)

• 1 cup fresh raspberries
• 1/4 cup medjool dates, pitted
• 1/8 cup coconut water
• 1 tbsp chia seeds

1. Blend water and dates until the dates have broken up.
2. Add raspberries and chia seeds and pulse until it gets that chunky jam look.
3. Place in a glass container and cover. Place in fridge for at least 30 minutes for the flavors to infuse and the chia seeds to thicken up the jam.
4. To assemble, spread this on top of the base.

Topping

• 1/3 cup dried coconut
• 1/3 cup raw walnuts
• pinch cinnamon
• pinch sea salt

Pulse until crumbly. Sprinkle over the raspberry later. Optional to sprinkle a couple tablespoons of raw cacao nibs as well if you like dark chocolate.

Coconut Icing

• 2 tbsp coconut oil, melted (melts at a little above room temperature)
• 2 tbsp raw coconut butter, softened
• 1 tbsp maple syrup

Mix together. Drizzle at the top. Place your bars in the fridge to set.