Description
These raspberry coconut bars with almond crust are the perfect gluten-free, vegan treat—featuring a nutty base, creamy coconut layer, and fresh berry topping.
Ingredients
For the Almond Crust:
1½ cups almond flour
¼ cup maple syrup
¼ cup coconut oil, melted
¼ teaspoon vanilla extract
Pinch of salt
For the Coconut Filling:
1½ cups unsweetened shredded coconut
¼ cup maple syrup
¼ cup coconut oil, melted
½ teaspoon vanilla extract
Pinch of salt
For the Raspberry Layer:
1 cup fresh raspberries
1 tablespoon maple syrup
1 tablespoon lemon juice
Instructions
Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment.
Mix almond crust ingredients in a bowl. Press into pan. Bake for 8–10 minutes until lightly golden. Let cool.
Mix coconut filling ingredients. Spread evenly over cooled crust.
In a saucepan, heat raspberries, maple syrup, and lemon juice 5–7 minutes until syrupy.
Pour raspberry mixture over coconut layer. Swirl for a marbled effect.
Refrigerate at least 2 hours to set. Slice and serve.
Notes
Swap raspberries with blackberries or strawberries.
Add lemon zest to coconut layer for brightness.
Sprinkle slivered almonds on top for crunch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert, Snack
- Method: No-Bake + Bake
- Cuisine: American, Plant-Based
