If you love Linzer Tarts and/or raspberries, then you will love these raspberry bliss bars! They are gluten-free, dairy-free, paleo + keto friendly as there is very sugar (only honey + dark chocolate chips). Super easy to make and will give you treats for days!
Raspberry Bliss Bars (GF, DF)
Prep time
Cook time
Total time
Author: Little Adapts By Jax
Serves: 9 bars
Ingredients
Crust + topping
- 1 cup coconut flour
- 1 cup almond flour
- ⅔ cup coconut oil, melted
- 6 tbsp honey, warmed
- 1 tbsp vanilla extract
- Optional: ¼ cup vegan dark chocolate chips to sprinkle on top
Raspberry filling
- 16 oz container of raspberries
- 1 tbsp chia seeds
- ½ tbsp vanilla extract
- ½ tsp cinnamon
Instructions
- Preheat oven to 350 degrees F.
- Mix the crust + topping ingredients together until a dough is formed. Line a 8x8 pan with parchment paper and press ¾ of the batter into the bottom. Bake for 10 minutes until the outer edges start to brown.
- While the crust is baking, add ingredients for the raspberry filling into a small sauce pan and heat on medium. As the raspberries heat up, mash them as you stir so you get more of a jam consistency. Heat for about 3-5 minutes. Place the filling in a small bowl and place in the freezer for about 5-10 minutes to cool.
- Take the crust out of the oven and cool for about 5 minutes.
- Once the crust is cooled, you can spread the raspberry filling until it’s evenly distributed. Then crumble the rest of the remaining crust on top and sprinkle on the dark chocolate chips. Press down lightly so the bars stick together.
- Bake for about 20 minutes.
- Take the bars out of the oven to cool for a few minutes. Place in the fridge for about 30 minutes to solidify and then cut into 9 squares. Enjoy!
- Store in the fridge for up to 2 weeks or freeze for a few months.
Enjoy!
With Health + Happiness Always,
Jax
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