Betty Rawker Raspberry Bliss Bars
- Minutes to Prepare:
- Number of Servings: 9
Ingredients
Base Layer:1 cup dried coconut1 vanilla bean scraped, or ˝ tsp vanilla˝ tsp cinnamonpinch sea salt1 cup raw walnuts9 medjool dates, pitted (about 1 cup)Raspberry Layer:1.5 cups frozen raspberries, thawed, drained4 medjool dates, pitted2 tbsp. chia seedsTopping:1/3 cup dried coconut1/3 cup raw walnutspinch cinnamonpinch sea saltGarnish:2 tbsp. raw cacao nibs
Base Layer:
Blend coconut, vanilla, cinnamon, & sea salt together in food processor for 30 to 60 seconds. Add in walnuts, blend. Then add in 9 pitted medjool dates. Press mixture into a wax/parchment lined pan. Set in fridge to firm up.
Raspberry Layer:
Blend only raspberries and dates until dates are well combined. Pour into a bowl, and stir in chia seeds. Let set for 15 minutes, stirring on occasion. It will thicken into a nice raspberry “jam”. If not thick enough after 15 minutes, stir in a little more chia until you have the right consistency. Spread over base layer.
Topping:
Pulse topping ingredients together until a nice crumble is formed. Sprinkle over raspberry layer. Garnish with cacao nibs, set in fridge to firm up.
Serving Size: Makes 9-squares.
Number of Servings: 9
Recipe submitted by SparkPeople user VEGFAERY.
Blend coconut, vanilla, cinnamon, & sea salt together in food processor for 30 to 60 seconds. Add in walnuts, blend. Then add in 9 pitted medjool dates. Press mixture into a wax/parchment lined pan. Set in fridge to firm up.
Raspberry Layer:
Blend only raspberries and dates until dates are well combined. Pour into a bowl, and stir in chia seeds. Let set for 15 minutes, stirring on occasion. It will thicken into a nice raspberry “jam”. If not thick enough after 15 minutes, stir in a little more chia until you have the right consistency. Spread over base layer.
Topping:
Pulse topping ingredients together until a nice crumble is formed. Sprinkle over raspberry layer. Garnish with cacao nibs, set in fridge to firm up.
Serving Size: Makes 9-squares.
Number of Servings: 9
Recipe submitted by SparkPeople user VEGFAERY.
Nutritional Info Amount Per Serving
- Calories: 314.8
- Total Fat: 17.3 g
- Cholesterol: 0.0 mg
- Sodium: 18.0 mg
- Total Carbs: 40.3 g
- Dietary Fiber: 6.3 g
- Protein: 5.4 g
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