Saturday, December 11, 2010

Raspberry Coconut Bars

Makes 24 bars.

Preheat the oven at 350F and butter a 20 inch square baking tray.

In a big bowl add together and mix all at once:
- 3/4 cup butter
- 2 cups whole wheat flour
- 1 tsp baking powder
- pure vanilla extract
- 1/2 cup agave syrup

Mix until butter is evenly distributed, the batter will be crumbly. 

Set aside ~ 1/3 cup of the mixture and mix with 1/2 cup unsweetened shredded coconut meat.

To the remaining mixture add 1 egg and mix well - the batter won't be very smooth.

Spread the batter over the base of the baking tray in an even layer.

Add 2 cups raspberries (fresh or frozen).

Sprinkle with the coconut mixture and bake for 45-55 minutes, until firm.

Cut in 24 bars.

Nutritional info per 1 of the 24 bars: Calories: 122, Total Fat: 7.3g, Saturated Fat: 4.7g, Trans Fat: 0g, Cholesterol: 24mg, Sodium: 4mg, Total Carb: 14.3g, Dietary Fiber: 1.8g, Sugars: 0.8g, Protein: 1.9g
Vitamin A: 4%, Vitamin C: 3%, Calcium: 1%, Iron: 3%

For the vegan version (or a just lighter version) of these bars use:
* vegetable oil instead of butter
* 1/4 cup apple sauce/apple puree instead of 1 egg


  1. Love your combination of coconut and raspberries. Thanks for posting :) PS...your photo blog is nice too! If you get a chance I have a photo blog also, check it out if you get a chance Thanks

  2. Love your coconut raspberry bars. Such a pretty and colorful dessert, so perfect for the holidays.
    Thanks for sharing!

  3. Wishing you a HAPPY NEW YEAR!
    Hope to stay in touch with you throughout the year, take care!

  4. These look both delicious and very healthy. Fresh raspberries are in season here now, so I can't wait to try the recipe. Happy New Year!


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