Raspberry Bliss Bars

By mdancause

Ingredients

• 1 cup dried coconut
• 1/2 tsp vanilla
• 1/2 tsp cinnamon
• pinch sea salt
• 1 cup raw walnuts
• 8 medjool dates, pitted (just under 1 cup)
• 1.5 cups raspberries, frozen, thawed, drained
• 4 medjool dates, pitted
• 1 1/2 TBS chia seeds
• 2 TBS raw cacao nibs

Preparation

Step 1

Base Layer:

1 cup dried coconut
1/2 tsp vanilla
1/2 tsp cinnamon
pinch sea salt
1 cup raw walnuts
8 medjool dates, pitted (if using another type of date roughly just under one cup)
Blend coconut, vanilla, cinnamon, & sea salt together in food processor for 30 to 60 seconds. Add in walnuts, blend. Then add in 8 pitted medjool dates. Press mixture into a wax/parchment lined pan. Set in fridge to firm up.

Raspberry Layer:

1.5 cups frozen raspberries, thawed, drained
4 medjool dates, pitted
1 1/2 TBS chia seeds
Blend ONLY raspberries and dates until dates are well combined. Pour into a bowl, and STIR in chia seeds. Let set for 15 minutes, stirring on occasion. It will thicken into a nice raspberry “jam”. If not thick enough after 15 minutes, stir in a little more chia until you have the right consistency. Spread over base layer.

Topping:

1/3 cup dried coconut
1/3 cup raw walnuts
pinch cinnamon
pinch sea salt
Pulse topping ingredients together until a nice crumble is formed. Sprinkle over raspberry layer. Garnish with cacao nibs, set in fridge to firm up.

Garnish:
2 TBS raw cacao nibs