Raspberry Coconut Squares
Delightful dessert squares combining sweet raspberries and creamy coconut in a healthy treat.
Ingredients
Dry Ingredients
- 1 cup almond flour Feel free to substitute with oat flour for nut-free option.
- 1/2 cup unsweetened shredded coconut
- 1/4 cup erythritol (or your preferred sweetener) Adjust to taste.
- 1/2 teaspoon baking powder
- Pinch salt
Wet Ingredients
- 1/2 cup unsweetened coconut milk
- 1 teaspoon alcohol-free vanilla extract
Fruits
- 1 cup fresh raspberries Gently fold in to avoid breaking.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease an 8x8 inch baking dish.
- In a mixing bowl, combine the almond flour, shredded coconut, erythritol, baking powder, and salt.
- Pour in the coconut milk and alcohol-free vanilla extract, and mix until you form a smooth batter.
- Gently fold in the fresh raspberries.
Baking
- Transfer the batter into the prepared baking dish, spreading it out evenly.
- Bake for 25-30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Once baked, allow the squares to cool before slicing into bite-sized pieces.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap individual squares in plastic wrap and freeze for up to a month.