Raspberry Blueberry Shortbread Bars (Paleo & Vegan)
If you’re looking for an easy Fourth of July treat, look no further! These bars are sweet, heavenly, + super simple!
yields: 6 bars
prep time: 10 min
cook time: 25 min
total time (including cooling): 40 min
For the raspberry shortbread:
1 1/2 cups almond flour
1/3 cup freeze dried raspberries
1/4 cup melted coconut oil
1/4 cup maple syrup
1 tsp baking powder
1/4 tsp salt
For the topping:
3 tbsp white chocolate chips
1 tbsp coconut oil
A handful of fresh blueberries & raspberries
Optional: some slivered almonds
1. Preheat oven to 350 F and line a loaf pan with parchment paper
2. Blend the almond flour and freeze dried raspberries together until fine (there can still be seeds) and then pour the mixture into a medium bowl
3. Add the coconut oil maple syrup baking powder and salt to the bowl and stir until combined. Then flatten the batter into the liner loaf pan with your hands and bake in the oven for 26-28 minutes.
4. While the shortbread is cooling, melt the white chocolate chips and coconut oil together in 30 second increments until smooth, spread/pour evenly over the bars, top them with rasps/bloobs/slivered almonds and let sit in the freezer before cutting them into 6 bars!