Paleo Magazine – August-September 2019

Raspberry Dream Bars

PREP TIME: 40 MINUTES, PLUS SOAKING TIME AND CHILL TIME

COOK TIME: 0

SERVINGS: 9 BARS

LIST of INGREDIENTS

the METHOD

For the Crust

 J\W YH^HSTVUKZ

1/3 cup raw cacao powder

1/2 cup unsweetened shredded coconut

 ;):7 JVJVU\[VPSmelted

 J\W WP[[LKKH[LZsoftened in hot water, if needed

For the Raspberry Layer

2 cups fresh or frozen raspberries

 J\W YH^JHZOL^Zsoaked overnight, then drained

1/2 cup unsweetened shredded coconut

 ;):7 W\YLTHWSLZ`Y\WVYOVUL`

1 4HRL[OLJY\Z[! In a food processor, combine

the almonds, cacao powder, and coconut.

7YVJLZZ\U[PSP[ILJVTLZHÅV\YSPRLJVUZPZ[LUJ`

Add the coconut oil and dates and pulse until it

Z[HY[Z[VOVSK[VNL[OLY0M[OLTP_[\YLPZ[VVKY`

add an additional 1 teaspoon of coconut oil and

pulse again.) Press crust into an 8-by-8-inch

glass baking dish, in an even layer. Place in the

MYLLaLY^OPSL`V\THRL[OLUL_[SH`LY

2 4HRL[OLYHZWILYY`SH`LY!Place the

raspberries, cashews, coconut, and maple

syrup in a food processor and purée until fairly

smooth. Remove the crust from the freezer and

WV\Y[OLYHZWILYY`TP_[\YLV]LY[OLJOPSSLKJY\Z[

Return dish to the freezer for 45 minutes or until

ZLTPÄYT

3 6UJL[OLYHZWILYY`SH`LYPZZLTPÄYT

THRL[OLJOVJVSH[LSH`LY! In a small saucepan

set over low heat, combine the coconut oil and

coconut butter. Stir just until melted. Whisk

in the cacao powder until fully incorporated

and smooth. Add the maple syrup and stir to

combine. Remove the bars from the freezer and

WV\Y[OLJOVJVSH[LTP_[\YLV]LY[OLYHZWILYY`

layer. Place back in the freezer until fully set,

about 2 hours.

4 When ready to serve, remove pan from the

freezer and let sit at room temperature for 5

minutes before slicing into bars. Store leftovers

in an airtight container in the freezer, allowing

bars to soften about 5 minutes before eating.

DESSERT

For the Chocolate Layer

1/4 cup coconut oil

1/4 cup coconut butter

1/2 cup raw cacao powder

 [ZW W\YLTHWSLZ`Y\WVYOVUL`

118 August/September 2019