Raspberry Coconut Bars Recipe
Raspberry Coconut Bars blend the sweet tang of fresh raspberries with the rich flavor of coconut, creating a delightful treat that’s perfect for any occasion. These bars are easy to prepare and will surely impress your family and friends.
Why Make This Recipe
Choosing to make these Raspberry Coconut Bars gives you a delicious dessert that’s packed with flavor and made with wholesome ingredients. Using almond and coconut flour adds a nutty taste while keeping the recipe gluten-free. Plus, you can swap in sugar substitutes for a healthier option. This recipe is also a fun way to use up any raspberry preserves you have left in your pantry.
How to Make Raspberry Coconut Bars
Ingredients:
- ½ cup butter
- 4 ounces cream cheese
- 1¾ cup almond flour
- ¼ cup coconut flour
- ⅓ cup sugar substitute (1:1 sugar ratio)
- 1 egg
- ½ cup raspberry preserves (sugar-free)
- 2 eggs
- 1 cup sugar substitute with a 1:1 sugar ratio
- ½ teaspoon almond extract
- 2½ cups unsweetened flaked coconut
Step by Step:
- Preheat the oven to 375 degrees F. Line an 8 x 8-inch square baking pan with parchment paper, leaving extra paper on the edges for easy removal.
- In a bowl, mix almond flour, coconut flour, butter, cream cheese, and sugar using a pastry cutter until crumbly. Alternatively, use a food processor to pulse the ingredients until the mixture resembles coarse crumbs.
- Add the egg to the mixture and pulse or mix until fully incorporated.
- Press the crust mixture evenly into the bottom of the lined pan and bake for 15 to 20 minutes, or until it turns golden brown.
- While the crust bakes, whisk the eggs in a medium-sized bowl. Add the sugar, almond extract, and coconut flakes, then stir until fully combined.
- Once the crust is done, remove it from the oven and spread the raspberry preserves evenly on top.
- Pour the egg and coconut mixture over the raspberry layer, spreading it out evenly.
- Bake for an additional 20 to 25 minutes, or until the top turns golden brown. Allow the bars to cool completely before lifting them from the pan using the parchment paper. Cut into 20 squares.
How to Serve Raspberry Coconut Bars
Serve these bars chilled or at room temperature. They make a fantastic addition to dessert platters and pair wonderfully with a hot cup of coffee or tea. You can also sprinkle some extra coconut flakes on top for an added touch of texture.
How to Store Raspberry Coconut Bars
Store any leftover bars in an airtight container at room temperature for up to three days. For longer storage, keep them in the fridge where they will stay fresh for up to a week. You can also freeze them for up to three months – just make sure to wrap them tightly in plastic wrap or aluminum foil.
Tips to Make Raspberry Coconut Bars
- For a nut-free option, substitute almond flour with sunflower seed flour.
- Feel free to add some chocolate chips to the coconut mixture for an extra indulgence.
- Use fresh raspberries if you prefer a fruitier flavor, but keep in mind they may make the bars a bit more moist.
Variation
Try switching out the raspberry preserves for other flavors like strawberry or apricot. Each preserve will bring its unique twist to the bars while maintaining that delightful coconut topping.
FAQs
1. Can I use regular flour instead of almond and coconut flour?
Yes, but the texture and flavor will change. Almond and coconut flour provide a unique taste and are gluten-free alternatives.
2. What can I use instead of sugar substitutes?
You may use regular sugar, but you should adjust the quantities since sugar and substitutes differ in sweetness.
3. Can I make these bars ahead of time?
Absolutely! In fact, they taste even better after a day in the fridge as the flavors meld together.
For more delicious recipes, visit Flavor Trips. Check USDA guidelines for more food safety information.
Raspberry Coconut Bars
Ingredients
Crust Ingredients
- ½ cup butter Unsalted, melted
- 4 ounces cream cheese Softened
- 1¾ cup almond flour Gluten-free
- ¼ cup coconut flour Gluten-free
- ⅓ cup sugar substitute 1:1 sugar ratio
- 1 large egg
Filling Ingredients
- ½ cup raspberry preserves Sugar-free
- 2 eggs Large
- 1 cup sugar substitute With a 1:1 sugar ratio
- ½ teaspoon almond extract
- 2½ cups unsweetened flaked coconut
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Line an 8 x 8-inch square baking pan with parchment paper, leaving extra paper on the edges for easy removal.
- In a bowl, mix almond flour, coconut flour, butter, cream cheese, and sugar using a pastry cutter until crumbly. Alternatively, use a food processor to pulse the ingredients until the mixture resembles coarse crumbs.
- Add the egg to the mixture and pulse or mix until fully incorporated.
- Press the crust mixture evenly into the bottom of the lined pan and bake for 15 to 20 minutes, or until it turns golden brown.
Filling
- While the crust bakes, whisk the eggs in a medium-sized bowl. Add the sugar, almond extract, and coconut flakes, then stir until fully combined.
- Once the crust is done, remove it from the oven and spread the raspberry preserves evenly on top.
- Pour the egg and coconut mixture over the raspberry layer, spreading it out evenly.
- Bake for an additional 20 to 25 minutes, or until the top turns golden brown. Allow the bars to cool completely before lifting them from the pan using the parchment paper. Cut into 20 squares.