Yas a chocolate/raspberry combo I can feel good about.  I love posting healthy desserts but there is a big range in “healthy”.  Sometimes it just means I took a regular brownie recipe and sub’d in whole wheat flour.  In other recipes, like these, the ingredients are so clean/natural it’s amazing the end result is so delicious.

Three glorious layers of chocolate/raspberry goodness.  I know multiple layers can seem like a lot of work but these are way easier than brownies and infinity times better for you.  Let’s break them down.

The base layer is a little protein bar/lara bar-y… the more you can grind this up the better but if you have a janky food processor like me just do the best you can.  The middle layer is creamy raspberry goodness that’s almost ice cream like out of the freezer.  The top layer is the healthy answer to ganache that I could have eaten alone with a spoon.

Combined these are shockingly good for being made of all natural/healthy/unrefined ingredients.  These are an awesome treat to have on hand when you need something sweet and don’t want to impulsively reach for a handful of raspberries and chocolate chips.

You’ll need:

For Bottom

• 1 cup shredded coconut, unsweetened
• 1 cup almonds
• 2 tablespoons almond butter
• 10 medjool dates, seeds removed
• 3 tablespoons raw cacao
• 1 tablespoon honey
• 1 tablespoon coconut cream
• 1 teaspoon vanilla extract
• pinch salt

For Middle

• 125 grams fresh raspberries
• 2 tablespoons honey
• 1.5 tablespoon almond butter
• 4 tablespoons coconut oil

For Top

• 6 tablespoons cacao
• 4 tablespoons coconut oil, melted and cool
• 2 tablespoons maple syrup

To Make:

1. Line a square  tin with parchment paper overhanging the sides.
2. Place all ingredients for bottom layer into food processor and blend at high speed until the mixture is broken down and crumbly.  Just do the best you can, the finer it is the better. Press the mixture firmly into your tin and set in freezer.
3. Place the ingredients for middle layer in food processor and blend until the mixture is smooth.  Pour the mixture over base layer, evenly.  Place in freezer while you work on top layer.
4. Once middle layer is set, whisk together top ingredients in a bowl.  Spread quickly over middle layer. Place in freezer for 20 minutes.
5. Remove bars from pan and slice into bars.  Store bars in fridge or freezer.  If you store in freezer they will taste only ice cream bar like which is cool but I like to leave them out to soften for a minute before eating them.  Bars will not keep at room temperature.

Inspired by WholeFoodsSimply