dark chocolate raspberry bara

They feature a deliciously fruity layer of raspberry jam and a tasty grain-free crust dipped in refined sugar-free chocolate. It's the perfect sweet treat to surprise your loved ones with.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat the oven to 350F and line a 8x8 inch brownie pan with parchment paper.

Step 2

2. In a medium sized bowl add coconut flour, agave syrup, salt and coconut oil.

Step 3

3. Mix/knead well with your hands until dough forms.*

Step 4

4. Press dough evenly into the prepared baking pan. Bake for about 8-10 minutes until edges begin to brown. Take out of the oven and let cool completely.

Step 5

5. In the meantime prepare raspberry berry filling. Add berries, water, maple syrup and lemon juice in a saucepan. Simmer over medium heat for about 5 minuts until berries have broken down. Puree with a hand mixer or in a high speed blender and pour back into the saucepan.

Step 6

6. Add 1 tsp of agar agar powder to the berry mixture and simmer over medium heat for about 5 minutes while whisking constantly.

Step 7

7. Remove from heat and let sit for about 5-10 minutes before pouring it onto the cookie base. Freeze for about 1-2 hours.

Step 8

9. Meanwhile melt chocolate and coconut oil in a small saucepan over low heat and set aside.

Step 9

8. Once the berry filling is completely frozen, cut into 16 squares. Dip each into melted chocolate and transfer onto a cooling rack or parchment paper lined baking sheet. Let sit until chocolate has hardened.

Step 10

9. Serve immediately and store in the refrigerator for up to one week.