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To make Raspberry Coconut Squares, you need a few key items: - 1 cup almond flour - 1 cup shredded unsweetened coconut - 1/2 cup honey or maple syrup - 1/4 cup melted coconut oil - 2 cups fresh raspberries - 1 teaspoon vanilla extract - 1/4 teaspoon salt - 1/4 teaspoon baking powder These ingredients create a tasty and chewy base with a sweet layer of raspberries on top. The almond flour gives a nice nutty flavor, while the shredded coconut adds texture. You can add a bit of crunch by including: - 1/4 cup chopped nuts (e.g., almonds or walnuts) These nuts not only enhance the flavor but also give the squares a delightful bite. Feel free to mix and match based on your tastes! If you want to tweak the recipe, consider these swaps: - Use oat flour instead of almond flour for a gluten-free version. - Replace honey or maple syrup with agave syrup for a vegan option. - For those avoiding coconut, you can use sunflower seeds instead of shredded coconut. These modifications help you create a version that fits your dietary needs while still being delicious. Don't be afraid to experiment! For the complete recipe, check out the Full Recipe section. Start by preheating your oven to 350°F (175°C). Grab an 8x8 inch baking pan and line it with parchment paper. Make sure to leave some paper hanging over the edges. This will help you lift the squares out later. In a large mixing bowl, add the almond flour, shredded coconut, salt, and baking powder. Use a whisk or spoon to mix them together well. This step helps ensure every bite is full of flavor. In another bowl, whisk together the melted coconut oil, honey or maple syrup, and vanilla extract. Mix until smooth. This blend adds sweetness and richness to your squares. Pour the wet mixture into the dry ingredients. Stir until you form a cohesive dough. If you like, fold in the chopped nuts for extra crunch. Next, press the dough evenly into the bottom of your prepared pan. Gently place the fresh raspberries on top. Press some into the dough for a burst of flavor. Now, place your pan in the preheated oven. Bake for about 25-30 minutes. You want the edges to be golden brown and the raspberries to bubble. After baking, let the pan cool for 15 minutes. Lift the squares out using the overhanging parchment paper. Move them to a wire rack to cool completely. Then, cut into 16 squares and enjoy this tasty treat! To get the right texture, use almond flour. It makes the base soft yet firm. Press the dough well into the pan. This helps it hold together. Bake until the edges are golden brown. This step ensures a nice, crispy edge. For a flavor boost, add vanilla extract. It pairs well with raspberries. You can also mix in chopped nuts. They add a great crunch. Try almonds or walnuts for extra taste. If you want a tropical twist, add a splash of lime juice. It brightens the flavors. If your squares fall apart, check your dough. Did you press it enough? If they are too dry, try adding more coconut oil. This keeps them moist. For overbaking, watch your oven closely. Baking times can vary. Use the toothpick test to check doneness. If it comes out clean, they are ready. {{image_4}} You can switch up the fruit in this recipe. Try blueberries, strawberries, or blackberries. Each fruit brings its own unique taste. Blueberries add a sweet burst, while strawberries give a juicy flavor. You can also mix fruits for a fun twist. To make these squares nut-free, replace almond flour with sunflower seed flour. Use maple syrup to keep it vegan. You can use coconut oil for moisture and flavor. This way, you still get a great taste without nuts. For gluten-free options, always check your ingredients. Almond flour is already gluten-free, so you’re good there. You can use gluten-free oats instead of flour for a chewy texture. This makes the squares safe for anyone with gluten issues. If you're interested in more ideas, check the Full Recipe. To keep your Raspberry Coconut Squares fresh, store them in an airtight container. This helps retain their moisture and flavor. Place a piece of parchment paper between layers to prevent sticking. Keep them at room temperature for up to three days. If you want them to last longer, refrigerate them. They can last up to a week in the fridge. If you want to enjoy these squares later, freezing is a great option. First, let them cool completely. Then, wrap each square in plastic wrap. Place the wrapped squares in a freezer-safe bag or container. They can stay frozen for up to three months. When you're ready to enjoy them, just take out the number of squares you want. To serve, simply take the squares out of the fridge or freezer. If they're cold, let them sit at room temperature for a few minutes. You can also warm them up slightly in the microwave. Heat them for about 10-15 seconds to keep them soft. Enjoy them as is or pair them with a scoop of ice cream for a special treat! To make Raspberry Coconut Squares vegan, simply replace honey with maple syrup. Use any plant-based oil instead of coconut oil. This change keeps the squares sweet and moist. You can follow the Full Recipe for exact measurements. Yes, frozen raspberries work well in this recipe! Just thaw them before use. They may release more juice than fresh ones, making the squares a bit wetter. Adjust the baking time if needed, as the extra liquid may affect cooking. The best way to cut the squares is to use a sharp knife. First, let them cool completely on a wire rack. Then, lift them out using the parchment paper. Cut them into equal squares for a nice presentation. Raspberry Coconut Squares last for about four days at room temperature. Store them in an airtight container to keep them fresh. If you want to enjoy them later, you can freeze them for up to three months. Raspberry Coconut Squares are easy and fun to make. We covered the key ingredients, from required items to custom choices. You learned step-by-step how to prepare and bake. I shared helpful tips for texture and taste, plus neat variations to try. Remember to store your squares properly for the best enjoyment. I hope you feel ready to bake and share these tasty treats! You’ll delight in making them again and again. Enjoy!

Raspberry Coconut Squares

Indulge in the delight of Raspberry Coconut Bliss Squares, a deliciously healthy treat perfect for any occasion! With just a few simple ingredients like almond flour, shredded coconut, and fresh raspberries, you can create these mouthwatering squares in just 45 minutes. They're not only easy to make, but are also gluten-free and naturally sweetened. Click through for the complete recipe and transform your snack time with this blissful dessert!
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Ingredients
  

1 cup almond flour

1 cup shredded unsweetened coconut

1/2 cup honey or maple syrup

1/4 cup melted coconut oil

2 cups fresh raspberries

1 teaspoon vanilla extract

1/4 teaspoon salt

1/4 teaspoon baking powder

Optional: 1/4 cup chopped nuts (e.g., almonds or walnuts) for a delightful crunch

Instructions
 

Begin by preheating your oven to 350°F (175°C). Prepare an 8x8 inch baking pan by lining it with parchment paper, ensuring you leave some paper overhanging the edges for easy removal later.

    In a large mixing bowl, combine the almond flour, shredded coconut, salt, and baking powder. Stir these dry ingredients together using a whisk or spoon until they are thoroughly mixed.

      In a separate bowl, whisk together the melted coconut oil, honey or maple syrup, and vanilla extract until the mixture is smooth and well incorporated.

        Gradually pour the wet mixture into the bowl containing the dry ingredients. Mix everything together until a cohesive dough forms. If you’re including chopped nuts for added crunch, gently fold them into the batter at this point.

          Take the dough and press it evenly into the bottom of the prepared baking pan, forming a solid base layer.

            Carefully arrange the fresh raspberries on top of the dough, gently pressing some of them into the mixture so that they become partially embedded.

              Place the pan in the preheated oven and bake for approximately 25-30 minutes. Bake until the edges are beautifully golden brown and the raspberries have started to bubble.

                Once cooked, remove the pan from the oven and let it cool in the pan for about 15 minutes. After this initial cooling period, lift the overhanging parchment paper to remove the bliss squares from the pan and transfer them to a wire rack to cool completely.

                  When fully cooled, cut the squares into 16 equal portions and enjoy this delightful treat!

                    - Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 16 squares

                      - Presentation Tips: Serve on a colorful platter and consider garnishing each square with a fresh raspberry or a sprinkle of shredded coconut for an extra touch of elegance.