Raspberry Chocolate Chunk Bars (GF + Vegan

• Vegan
• Gluten free

• Produce

  • 12 oz Raspberries, Fresh or frozen

• Breakfast Foods

  • 1 cup Rolled oats

• Baking & Spices

  • 1 cup Almond flour
  • 1/2 tsp Baking soda
  • 1/2 cup Coconut sugar
  • 6 oz Dark chocolate
  • 1/4 tsp Salt
  • 1 tsp Tapioca starch

• Oils & Vinegars

  • 1/2 cup Coconut oil

• Nuts & Seeds

  • 1/2 cup Almonds

Found on bakerita.com

Ingredients

• 12 oz. raspberries, fresh or frozen
• 1 teaspoon tapioca starch
• 1 cup almond flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup coconut oil, solid at room temperature
• ½ cup coconut sugar
• 1 cup rolled oats*
• ½ cup chopped almonds
• 6 oz. dark chocolate, chopped

Directions

• Preheat oven to 350°F. Line an 8x8-inch pan with parchment paper or foil and grease lightly.
• In a medium bowl, toss together raspberries and tapioca starch. Let stand while you prepare the crust.
• In large bowl, combine the rest of the ingredients except the chocolate chunks. Stir until combined.
• Reserve 1 cup of crumb mixture for the topping. Press remaining crumb mixture evenly into the bottom of greased pan. Bake at 350°F for 10 minutes.
• Remove partially baked crust from the oven. Sprinkle chocolate over the crust. Evenly distribute raspberries on top. Top with remaining crumb mixture.
• Return to oven and bake for another 30-35 minutes or until bubbling and lightly browned. Let cool completely before cutting into 16 squares.