Raspberry Shortbread Bars
Introducing my delicious Raspberry Shortbread Bars!
Bursting with the irresistible flavours of tangy raspberries and rich dark chocolate, this wholesome treat strikes the perfect balance between decadence and health consciousness. They are also gluten-free, dairy-free and refined sugar free. Each bite offers a symphony of textures, from the crumbly yet buttery shortbread base to the luscious chocolate coating that encases juicy raspberries. Whether you're satisfying a sweet craving or impressing guests at your next gathering, these bars are sure to delight every palate.
Raspberry Shortbread Bars
DIETARY: V, VEG, GF, EF, DF, NF
ALLERGENS: /
AGE GROUP: 24 months+
DIFFICULTY LEVEL: Medium
SERVES: 36
PREP: 30 mins (+ 2-3 hours freezing)
COOK: 20 mins
EQUIPMENT: Stick-blender or High-speed blender
INGREDIENTS:
SHORTBREAD
1 1/3 cups (120g) coconut flour
½ cup (125ml) maple syrup
½ cup (125ml) coconut oil, softened
Pinch of sea salt
RASPBERRY LAYER
3 ½ cups (450g) raspberries, frozen or fresh
¼ cup (60ml) water
2 tbsp (40ml) maple syrup
1 tbsp (20ml) lemon juice
1 tsp (3g) agar agar
TOPPING
250g vegan dark chocolate
2 tbsp (40ml) coconut oil
METHOD:
Preheat oven to 180°C and line a 20cmx20cm baking dish with baking paper.
Add coconut flour, maple syrup, coconut oil and salt to a medium-sized bowl and mix /knead until well combined.
Press dough evenly into the prepared baking dish and bake for approx. 8 mins or until golden brown. Allow to cool completely.
To make the raspberry layer, add raspberries, water, maple syrup and lemon juice to a saucepan and bring to a boil. Simmer on low for 4-5 mins until berries haven broken down. Puree mixture with a stick-blender (if you don’t like the seeds, strain the puree through a sieve before the next step).
Add 1 tsp of agar agar powder to the mix, whisk to combine and simmer for another 4-5 mins, whisking continuously. Remove from the heat and allow to cool for 10 mins before pouring it onto the shortbread layer. Freeze for approx. 2-3 hours.
Once frozen, cut into 36 small squares.
Melt the chocolate and the coconut oil in a small bowl over boiling water.
Dip each square into the melted chocolate mix and transfer onto a baking sheet lined with baking paper.
Let sit in the fridge until chocolate has hardened.
Enjoy!
STORING LEFTOVERS: Store in an airtight container in the fridge for up to 10 days or freeze for up to 4 months.
TIPS:
Easy ingredient swaps:
Swap maple syrup for raw honey.
Swap coconut flour for almond flour.Additional boosters:
Boost shortbread by swapping 1 tbsp of coconut flour with 1 tbsp of flaxseed meal.