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Chocolate Raspberry Coconut Dream Bars

Chocolate Raspberry Coconut Dream Bars Chocolate Raspberry Coconut Dream Bars Extra Image #1 Chocolate Raspberry Coconut Dream Bars Extra Image #2
  • Prep Time
    45 minutes 
  • Freeze Time 
    2.5 hours
  • Makes
    9 servings

Ingredients:

Coconut layer:
  • 3/4 cup coconut butter
  • 1/4 cup maple syrup
  • 1/3 cup cream from the top of a can of coconut milk
  • 3 cups shredded coconut

Raspberry Layer:
  • 3 cups raspberries
  • 1 tbsp lemon juice
  • 2 tbsp maple syrup
  • 1 tbsp corn starch + 1 tbsp water

Chocolate Ganache Layer:
  • 1/2 cup canned coconut milk (from original can)
  • 1 1/2 cups dark chocolate chips
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/4 cup Nuts ’N More Coconut Chocolate Almond Spread

 



                  Directions:

                  1. Line a square 8x8 baking dish with parchment paper and set aside.

                  2. In a pot over medium heat, combine coconut butter, maple syrup and coconut cream. Heat for 5-7 minutes, stirring occasionally until coconut butter is completely melted.
                  3. Remove from heat, then stir in the shredded coconut.
                  4. Pour the mixture into the baking dish and spread into an even layer. Allow to cool for 10 minutes, then place in the freezer to chill for 1 hour.
                  5. Once the coconut layer is solidified, prepare the raspberry layer by combining raspberries, lemon juice, and maple syrup in a pot over medium heat.
                  6. Mix the corn starch with 1 tbsp. water and slowly pour into the raspberry mixture to help it thicken.
                  7. Bring the raspberries to a simmer, then allow to cook for 8-10 minutes, stirring occasionally.
                  8. Remove from heat and allow to cool. Once the pan is slightly warm to the touch, move to the refrigerator and chill for about 45 minutes until the berries have a jam-like consistency.
                  9. Spread the raspberry layer over the coconut and return to the freezer.
                  10. Rinse out the pot you used to make the jam, then add in all the ingredients for the chocolate ganache. 
                  11. Heat the ganache over medium heat, stirring often to help the chocolate chips melt. Once fully melted and creamy, remove from heat and pour over the raspberry layer.
                  12. Return the pan to the freezer once again and allow to freeze for about 1 hour.
                  13. If freezing overnight, allow to thaw on the counter for about 20 minutes before slicing into 9 bars. Keeps in the freezer for up to 1 month.

                   


                                   

                                  Macros:

                                  Calories: 566

                                  Carbs: 52

                                  Fat: 37

                                  Protein: 6

                                  Featured Spread:

                                  Coconut Chocolate Almond Butter High Protein Spread Shop Now