Bean

Gluten-Free Coconut Raspberry Bars

July 21, 2014
0 Ratings
Author Notes

The healthiest cookie bar ever! Sugar-Free, Gluten-Free and Dairy-Free bar made with coconut flour, coconut oil and raspberry. —sweetashoneynz

  • Serves 6
Ingredients
  • 6 eggs
  • 1 teaspoon vanilla bean
  • 2 tablespoons stevia powder
  • 1/2 cup coconut flour
  • 1/2 cup frozen raspberry
  • 60 grams dark chocolate chips 85% cocoa
  • 40 grams shredded coconut
  • 1/4 cup coconut oil, melted
In This Recipe
Directions
  1. Preheat oven to 160 C
  2. Mix the eggs, vanilla bean and stevia until light and creamy.
  3. Pour in the melted coconut oil and mix well.
  4. Add the coconut flour, shredded coconut, baking powder and mix until combined
  5. Pour the mixture onto a greased rectangle mould and sprinkle the 15 g of shredded coconut on the top.
  6. Bake for 30 minutes at 160 C for a 2 cm thick bar a bit longer if thicker.
  7. Decorate with extra shredded coconut and raspberries if you like.
  8. Cool down before slicing and eating.
Contest Entries

See what other Food52ers are saying.

  • sweetashoneynz
    sweetashoneynz
  • sarah roach
    sarah roach
  • jenn
    jenn

4 Reviews

sarah R. July 24, 2014
in directions it also says to add melted coconut oil and in the list of ingredients there isn't coconut oil listed nor amount needed.
 
Author Comment
sweetashoneynz July 24, 2014
Hi Sarah. I am sorry the recipe is perfectly written on my blog but I had to copy paste line by line here and I have been confused :( I corrected the recipe which required 1/4 cup of melted coconut oil. Original recipe is here. http://www.sweetashoney.co.nz/coconut-raspberry-dark-chocolate-chips-bars/
 
jenn July 22, 2014
This looks amazing!!
Quick Question: how long did you bake it for?
 
Author Comment
sweetashoneynz July 22, 2014
Hi Jenn, I am sorry I forget a line of instruction ! it required about 30 minutes at 160C. I said about because my pan was really long which means that the bars was not thick - about 2 cm - and cooked really quickly.