There’s a magic that happens when sweet and tangy meets rich and nutty. Picture this: a golden buttery crust cradling a luscious layer of raspberry preserves, topped with a sweet coconut and almond filling—all baked to perfection. My childhood was filled with glorious afternoons spent in my Grandma’s kitchen, where she’d whip up delightful treats that made our hearts sing and our taste buds dance. Inspired by those cherished memories, I knew I had to create something equally comforting yet modern—Raspberry Coconut Bars with Almond Crust!

These bars bring a delightful burst of flavor while being low in sugar. I often crave something that satisfies my sweet tooth without derailing my health goals, and this recipe hits that sweet spot. Let’s dive into this delicious adventure together!

Recipe Timing

Prep Duration: 15 minutes
Active Cooking: 45 minutes
Total Duration: 1 hour
Portion Size: 20 squares
Complexity: Simple

Nutritional Recipe

Calories per portion: Approximately 150
Protein: 3g per serving
Carbs: 9g per serving
Fats: 10g per serving
Fiber: 2g per serving
Sugars: 1g per serving
Sodium: 95mg per serving

Why You’ll Love This Raspberry Coconut Bars with Almond Crust

These Raspberry Coconut Bars are not just a treat—it’s a moment of joy in every bite. The combination of almond and coconut brings a subtle yet delightful nuttiness, while the raspberry preserves add that perfect punch of tart sweetness. Plus, they’re sugar-free, making them a guilt-free indulgence that’s perfect to share with family and friends or simply savor when you’re in need of a snack or dessert.

The Complete Cooking Journey

Let me walk you through the delightful process of turning simple ingredients into a baked masterpiece. It’s truly an experience that’ll fill your kitchen with tantalizing aromas and your heart with warmth.

Ingredients:

½ cup butter
4 ounces cream cheese
1¾ cups almond flour
¼ cup coconut flour
⅓ cup sugar substitute (1:1 sugar ratio)
1 egg
½ cup raspberry preserves (sugar-free)
2 eggs
1 cup sugar substitute (1:1 sugar ratio)
½ teaspoon almond extract
2½ cups unsweetened flaked coconut

Method:

Step 1: Preheat Your Oven

Set your oven to 375°F (190°C) and prepare an 8 x 8-inch square baking pan by lining it with parchment paper. Don’t forget to leave extra paper on the sides to create handy handles for easy removal later.

Step 2: Prepare the Crust

In a bowl, combine almond flour, coconut flour, butter, cream cheese, and sugar substitute. Use a pastry cutter or a food processor to mix the ingredients until they form a crumbly texture. The mixture should look like coarse sand. Add the egg and stir just until combined.

Step 3: Bake the Crust

Press the crumbly crust mixture firmly into the bottom of the prepared baking pan. Bake it for 15-20 minutes, or until it turns golden brown. Once baked, set it aside to cool slightly.

Step 4: Prepare the Filling

In a medium bowl, beat together 2 eggs using a whisk until fully blended. Add in the sugar substitute and almond extract, then fold in the flaked coconut. Make sure everything is thoroughly incorporated.

Step 5: Assemble the Layers

Evenly spread the raspberry preserves over the baked crust, ensuring it covers the surface. Then, pour the coconut and egg mixture over the raspberry layer, spreading it gently for an even distribution.

Step 6: Bake the Bars

Return the pan to the oven and bake for an additional 20-25 minutes, or until the topping is golden brown and set.

Step 7: Cool and Serve

Once baked, allow the bars to cool completely in the pan. Once they’re cooled, use the parchment paper handles to lift them out. Cut into 20 squares and enjoy the deliciousness!

Serving Suggestions & Pairings

These Raspberry Coconut Bars are perfect all on their own, but for an elevated experience, serve them with a dollop of whipped cream or a scoop of vanilla ice cream. They also pair beautifully with a cup of tea or coffee, making for a delightful afternoon treat.

Storage & Leftovers Guide

Store any leftovers in an airtight container at room temperature for up to 3 days. If you want them to last longer, keep them in the refrigerator for up to a week. You can also freeze them for up to 3 months—just let them thaw before enjoying!

Kitchen Wisdom & Success Tips

If your crust seems too crumbly, add a bit more melted butter to help it hold together.
Feel free to adjust the sweetness to your liking by adding more or less sugar substitute.
Don’t rush the cooling process; allowing the bars to cool completely in the pan makes them easier to cut and enhances the flavors.

Flavor Variations & Adaptations

Want to mix things up? Try swapping the raspberry preserves for your favorite fruit jam. Strawberry or blueberry would be absolutely delightful! For a chocolate twist, fold in some sugar-free chocolate chips into the coconut mixture.

Reader Questions & Solutions

Q: My crust fell apart while cutting! What did I do wrong?
A: This can happen if the crust wasn’t pressed firmly enough. Ensure it’s well-packed before baking.
Q: Can I use a different flour?
A: Yes! Just keep in mind that using a different type of flour may change the texture.
Q: Can I skip the cream cheese?
A: While it adds creaminess, you can substitute it with Greek yogurt or leave it out altogether.
Q: How do I know when the bars are done baking?
A: The topping should be golden brown, and a toothpick inserted into the center should come out clean.
Q: How can I make these bars vegan?
Replace eggs with a flaxseed meal mixed with water and use vegan butter and cream cheese alternatives.

Wrapping Up

These Raspberry Coconut Bars with Almond Crust are a delightful expression of flavor and simplicity that anyone can create in their kitchen. They remind us that dessert can be a wholesome treat, nourishing both the body and the soul. So gather your ingredients, step into your kitchen, and bake up a batch of these delectable bars. Your taste buds will thank you! Happy baking!