These Gluten-Free Raspberry Bars Are Breakfast Disguised as Dessert
Blink and you might miss the fact that these three-layer, gluten-free raspberry bars are actually good for you.
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If another morning of oatmeal or avocado toast is starting to sound routine to you, here’s a new way to do breakfast: these gluten-free, raspberry chocolate freezer bars. Packed with superfood ingredients like raspberry and cacao, they can easily be made ahead for busy mornings.
These gluten-free bars are made with three layers: a press-in crust with a base of almonds, cacao powder and coconut; a creamy raspberry layer using cashews; and finally a melted chocolate layer overtop.
Brain food for breakfast
While these gluten-free bars look indulgent, they are – quite literally – brain food. They contain cacao, which is rich in flavonoid antioxidants that protect arterial lining, and l-arginine, a vasodilator, which may encourage more blood flow to the brain. The flavonoids may also positively impact neuron and blood vessel growth in parts of the brain that impact memory and learning.
Raspberries, on the other hand, are also rich in flavonoids, which may help protect the brain from oxidative damage. The antioxidants in berries may also help improve communication between brain cells and help them form new connections, which is why berries are usually a staple on any brain-supportive diet.
These bars are gluten-free, dairy-free and Paleo-friendly. Keep them in the freezer for a breakfast, snack or even dessert. This recipe is going to be your new favorite breakfast, bar none.
Gluten-Free Raspberry Chocolate Bars
Ingredients
Crust
- 1 cup raw unsalted almonds
- ½ cup unsweetened shredded coconut
- ⅓ cup cacao powder
- ½ cup pitted dates (TIP: If very dry, soak in hot water to soften)
- 1 tbsp melted coconut oil, or as needed
Filling
- 2 cups raspberries (fresh or frozen)
- ⅔ cup raw unsalted cashews, soaked overnight and drained
- ½ cup unsweetened shredded coconut
- 2 tbsp pure maple syrup or raw honey
Chocolate top
- ¼ cup coconut oil
- ¼ cup coconut butter (aka coconut manna)
- ½ cup cacao powder
- 1 tsp pure maple syrup or raw honey
Preparation
- Prepare crust: To a food processor, add almonds, coconut and cacao powder. Process to a flour-like consistency. Add dates and oil and pulse until it starts to hold together. (If the mixture is very dry, add 1 tsp oil and pulse again.) Press crust into an 8-by-8-inch baking dish. Transfer to freezer.
- Prepare raspberry filling: To food processor add raspberries, cashews, coconut and maple syrup and purée until mostly smooth. Remove the crust from the freezer and pour raspberry mixture over crust. Return to the freezer until semi-firm, about 45 minutes.
- Once the raspberry layer is semi-firm, prepare chocolate top: In a small saucepan on low, combine oil and coconut butter. Stir just until melted. Whisk in cacao until fully incorporated and smooth. Stir in maple syrup. Remove bars from freezer and pour the chocolate mixture over the raspberry filling. Return to freezer until fully set, about 2 hours.
- When ready to serve, remove pan from the freezer and set aside at room temperature for 5 minutes before slicing. Store in an airtight container in the freezer and remove from freezer about 5 minutes before eating to soften.
Recipe courtesy of Paleo magazine