Raspberry Coconut Bars with Almond Crust

Name: Raspberry Coconut Bars with Almond Crust
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
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

Author: Lora

Published: January 31, 2026

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Introduction to Raspberry Coconut Bars with Almond Crust

Let me tell you about a delightful treat that has become a staple in my kitchen: Raspberry Coconut Bars with Almond Crust. As a busy mom, I know how precious our time can be, and this recipe is the answer to satisfy sweet cravings without fuss. These vibrant bars are not only scrumptious but also elegant enough to impress guests at any gathering. With their perfect harmony of tart raspberries and creamy coconut, they offer a moment of indulgence in our hectic days. Trust me, your loved ones will savor every bite!

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

These Raspberry Coconut Bars with Almond Crust make dessert a breeze. They’re quick to whip up, taking only 55 minutes from start to finish, including baking time! The combination of nutty almond and tangy raspberry elicits a symphony of flavor that dances on your taste buds. Plus, they’re gluten-free! Perfect for satisfying your sweet tooth while keeping things healthy and delicious.

Ingredients for Raspberry Coconut Bars with Almond Crust

Gathering the right ingredients is key to creating the delicious Raspberry Coconut Bars with Almond Crust. Here’s what you’ll need:

Butter: Adds richness and helps create a lovely texture in the crust.
Cream Cheese: Provides creaminess and enhances the flavor profile of the crust.
Almond Flour: Our star ingredient! It gives the crust its nutty flavor and gluten-free goodness.

Coconut Flour: A small but mighty addition that boosts the coconut flavor and keeps the crust from being too wet.
Sugar Substitute: Perfect for those keeping an eye on sugar intake. A 1:1 ratio works seamlessly in this recipe.
Egg: Acts as a binding agent, ensuring your ingredients come together beautifully.

Raspberry Preserves: The sweet and tangy heart of the dessert, adding a burst of flavor.
Two Eggs: Yes, you’ll need two more for the filling to keep things nice and fluffy!
Almond Extract: This fragrant extract brings out the almond flavor even more, adding depth.

Unsweetened Flaked Coconut: Provides chewiness and coconut flavor without added sugars. Choose unsweetened for a wholesome treat!

You can find all these ingredients at your local grocery store or specialty markets. For exact measurements, they’re available at the bottom of the article for easy printing. Now, let’s get cooking!

How to Make Raspberry Coconut Bars with Almond Crust

Now that we’ve rounded up our ingredients, let’s dive into the fun part—creating these delicious Raspberry Coconut Bars with Almond Crust! The steps are straightforward, and I promise you’ll enjoy the process.

Step 1: Preheat Oven

Start by preheating your oven to 375°F (190°C). This ensures the bars bake evenly. While the oven heats up, grab a square 8 x 8-inch baking pan and line it with parchment paper. Let the edges hang over the side. It’ll be your secret weapon for easy removal later!

Step 2: Prepare the Crust

In a mixing bowl, combine almond flour, coconut flour, butter, cream cheese, and your chosen sugar substitute. I use a pastry cutter, but you can opt for a food processor if you prefer! Mix until it’s crumbly, then add the egg. Mix only until combined; it’s okay if there are a few lumps—those will work themselves out!

Step 3: Bake the Crust

Press this crumbly mixture into the bottom of your lined baking pan. I find it helpful to use the back of a measuring cup to pack it evenly. Bake it in your preheated oven for 15-20 minutes until it’s a lovely golden brown. The aroma will draw your family into the kitchen!

Step 4: Prepare the Filling

While the crust cools slightly, grab a medium bowl to prepare your filling. Whisk together the eggs, sugar substitute, almond extract, and unsweetened flaked coconut. The mixture should be well combined and look fluffy. You want that coconut to be evenly distributed for delicious bites!

Step 5: Assemble the Layers

Now comes the fun assembly part! Spread the raspberry preserves evenly over the baked crust. Be generous; we want that sweet-tart flavor to shine through. Then, gently pour the coconut and egg mixture on top. Spread it evenly to cover the raspberry. Trust me, the layers will create a perfect balance!

Step 6: Bake

Pop the pan back into the oven for another 20-25 minutes. Keep an eye out for that beautiful golden topping. You’ll know they’re ready when the edges are set and golden brown. The anticipation is hard to resist, but a little patience pays off!

Step 7: Cool and Serve

After baking, allow the bars to cool completely in the pan. Don’t slice them too early; they need time to firm up. Once cooled, lift them out using the parchment paper handles. Cut them into 20 squares, and here’s my personal tip: Enjoy one while they’re still slightly warm for a special treat!

Tips for Success

Always measure your ingredients accurately. It makes a difference in texture and taste.
Let the bars cool completely before cutting; this ensures clean slices.

Use high-quality raspberry preserves for the best flavor.
For extra texture, mix in some chopped nuts into the filling.
Don’t skip the almond extract; it enhances the overall taste significantly.

Equipment Needed for Raspberry Coconut Bars with Almond Crust

Mixing Bowl: Use a standard bowl or a glass bowl for easy mixing.

Pastry Cutter or Food Processor: Either tool works great for combining the crust ingredients.
Measuring Cups and Spoons: Essential for precise ingredient measurements.
8 x 8-inch Baking Pan: If you don’t have one, a 9 x 9-inch pan will work too.
Parchment Paper: For easy bar removal—alternatively, use cooking spray.

Variations on Raspberry Coconut Bars with Almond Crust

Berry Medley: Swap the raspberry preserves for a combination of your favorite berries like blueberries or strawberries for a colorful twist!

Chocolate Lovers: Add a handful of sugar-free chocolate chips to the filling for a rich and decadent flavor explosion.
Nutty Delight: Incorporate chopped almonds or pecans into the crust or filling for an extra crunch that pairs beautifully with the coconut.
Spiced Coconut: Add a dash of cinnamon or nutmeg to the filling for a warm, cozy note that’s especially delightful in cooler months.

Dairy-Free Option: Replace cream cheese with a dairy-free alternative and use coconut oil instead of butter for a vegan-friendly version.

Serving Suggestions for Raspberry Coconut Bars with Almond Crust

Fresh Berries: Serve with a side of mixed fresh berries for a refreshing contrast.
Coconut Whipped Cream: A dollop of coconut whipped cream adds a luscious touch.

Tea or Coffee: Pair with your favorite herbal tea or coffee for a cozy afternoon treat.
Elegant Plating: Dust with powdered sugar and garnish with mint leaves for a beautiful presentation.

FAQs about Raspberry Coconut Bars with Almond Crust

Can I use frozen raspberries instead of preserves?
Absolutely! If fresh raspberries aren’t available, thawed frozen raspberries work well. Just drain excess liquid before spreading them on the crust for a less watery filling.

Are these Raspberry Coconut Bars with Almond Crust suitable for meal prep?
Yes! These bars keep well in the fridge for up to a week. They also freeze beautifully; just make sure to wrap them tightly to prevent freezer burn.

How can I make these Raspberry Coconut Bars dairy-free?
To make them dairy-free, swap the cream cheese for a dairy-free alternative and substitute coconut oil for the butter. You’ll still get that delicious texture!

What can I do if I have leftover bars?
Store any leftovers in an airtight container in the fridge. For an extra treat, try warming them up slightly before indulging!

Can I use a different type of nut flour for the crust?
Certainly! If you have a nut allergy or just want a change, you can substitute almond flour with finely ground cashew or hazelnut flour. Just keep the measurements the same!

Final Thoughts

Making Raspberry Coconut Bars with Almond Crust is not just about baking; it’s an experience filled with joy and satisfaction. Each layer of flavor creates a symphony that resonates with love and warmth, perfect for cozy gatherings or a quiet afternoon treat. The delightful combination of tart raspberries and creamy coconut warms the heart, making every bite a little celebration. Whether you’re sharing them with loved ones or indulging solo, these bars are a reminder that sweet moments can be simple yet special. You’ve got this, and your taste buds will thank you for it!