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The foundation of any great dessert is its ingredients, and the coconut base of Raspberry Coconut Ribbon Bars is no exception. Here’s a closer look at the key components:

Raspberry Coconut Ribbon Bars

Indulge in the deliciously vibrant Raspberry Coconut Ribbon Bars, a refreshing dessert that masterfully balances the flavors of tart raspberries and tropical coconut. This easy-to-follow recipe ensures a delightful experience whether you're a novice or a seasoned baker. With nutritious ingredients like almond flour and fresh raspberries, these bars not only look stunning but also satisfy your sweet cravings guilt-free. Discover the step-by-step guide to create this eye-catching treat that’s sure to impress at any gathering!
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Ingredients
  

For the Coconut Base:

1 cup unsweetened shredded coconut

1 cup almond flour

1/4 cup honey or maple syrup

1/4 cup coconut oil, melted

1/2 tsp vanilla extract

1/4 tsp salt

For the Raspberry Filling:

2 cups fresh raspberries (or frozen, thawed)

1/4 cup honey or agave syrup

1 tbsp lemon juice

1 tbsp cornstarch

1/2 tsp vanilla extract

For the Topping:

1/2 cup dark chocolate chips

1 tbsp coconut oil

Instructions
 

Prepare the Coconut Base:

    - Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, allowing some overhang for easy removal later.

      - In a large mixing bowl, combine the shredded coconut, almond flour, honey (or maple syrup), melted coconut oil, vanilla extract, and salt. Mix well until the ingredients come together to form a sticky dough.

        - Press the coconut mixture firmly and evenly into the bottom of the prepared baking pan to create an even base layer. Bake in the preheated oven for 15-20 minutes, or until the surface turns golden brown. Once done, remove from the oven and allow it to cool slightly.

          Make the Raspberry Filling:

            - In a medium saucepan, combine fresh or thawed raspberries, honey (or agave), lemon juice, cornstarch, and vanilla extract over medium heat.

              - Using a fork, gently mash the raspberries as the mixture warms up. Continue to cook while stirring until the raspberries break down and the filling thickens, approximately 5-7 minutes.

                - Once thickened, remove the saucepan from heat and let the raspberry filling cool slightly.

                  Assemble the Bars:

                    - Carefully pour the raspberry filling over the cooled coconut base, spreading it evenly with a spatula.

                      - For a decorative touch, use the spatula to create gentle swirls that mix the raspberry filling with the coconut base.

                        - Place the assembled pan in the refrigerator while preparing the chocolate topping.

                          Prepare the Chocolate Topping:

                            - In a small microwave-safe bowl, combine dark chocolate chips and coconut oil. Heat in the microwave at 30-second intervals, stirring well after each session until the mixture is smooth and fully melted.

                              - Drizzle the melted chocolate over the raspberry layer using a spoon or transfer it to a piping bag for a more artistic finish.

                                Chill and Serve:

                                  - Return the entire pan to the refrigerator and let it chill for at least 2 hours, allowing the layers to set firmly.

                                    - Once set, carefully lift the bars out of the pan using the parchment paper, and cut into squares or rectangles.

                                      Enjoy:

                                        - Serve the bars chilled for a refreshing and delightful treat that's perfect for warm weather or any occasion!

                                          Prep Time, Total Time, Servings: 25 min | 2 hours 25 min | 16 bars

                                            Presentation Tips: Garnish each bar with a sprinkle of shredded coconut or a few fresh raspberries on top for an inviting touch when serving!