Follow these steps for perfect results
almonds
raw
celtic sea salt
raspberry jam
coconut oil
melted
dark chocolate chips
unsweetened coconut flakes
Pulse almonds in a food processor until they reach a gravel-like texture.
Add salt, raspberry jam, and melted coconut oil to the food processor.
Pulse until a dough forms.
Press the dough firmly into an 8 x 8 inch baking dish.
Melt dark chocolate over low heat.
Pour the melted chocolate evenly over the almond crust.
Sprinkle coconut flakes evenly over the chocolate layer.
Refrigerate the bars for 30 minutes to allow the chocolate to set.
Cut the bars into 16 equal squares.
Refrigerate for an additional 90 minutes to fully set.
Serve chilled.
Expert advice for the best results
Line the baking dish with parchment paper for easy removal.
Use a warm knife to cut the bars cleanly.
Store in an airtight container in the refrigerator.
Everything you need to know before you start
5 minutes
Yes, can be made 2-3 days in advance.
Cut into even squares and arrange on a platter.
Serve chilled as a snack or dessert.
Pair with a glass of milk or coffee.
Enhances the chocolate and raspberry flavors.
Discover the story behind this recipe
Common homemade treat
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