Valentine's Day is right around the corner! Whether your evening includes a romantic dinner or a Galentine’s get-together, these gluten free Raspberry Coconut Bars are the perfect way to share the love.

This flaky and fruity dessert weaves a touch of decadence laced with organic superfood reds. It also features a beautiful pop of color with fresh raspberries and Organic Reds powder. It's a delight for the eyes as well as the heart!

Gluten Free Crust

Many dessert bars use crushed graham crackers and butter to create the crust. However, gluten and dairy are two ingredients I recommend everyone avoid.  

This gluten free crust tastes so much better. That's because I use a combination of crushed almonds, dried apricots, and cocoa powder. Soaking the dried apricots gives it a chewy texture, and the almonds add a nice crunch! The added touch of cocoa powder makes this gluten free crust a truly exquisite base for this dessert. In fact, it's the perfect complement for these raspberry coconut bars.

Organic Superfood Reds

Desserts have a tendency to make us feel guilty afterward. However, I knew there had to be a way to make these raspberry coconut bars indulgent without the guilt trip. After some finagling, an idea hit me! By adding a scoop of my Organic Reds to the raspberry and coconut filling, you can enjoy every morsel knowing you're also supporting your health!

Organic Reds is a delicious, polyphenol-rich superfood and organic berries blend. I formulated this organic superfood reds powder to protect your cells from the inside out. It's bursting with high-powered antioxidants to support healthy energy levels and cellular function. Antioxidants also promote a more youthful appearance!

Raspberry and Coconut Filling

These raspberry coconut bars will dazzle you with their vibrant hues of pink and red. Both the fresh raspberries and my Organic Reds powder can take the credit for that. Raspberries are low calorie summer berries that contain many health benefits. For example, these small, succulent fruits contain fiber that supports healthy digestion. 

They're also a great source of antioxidants, primarily anthocyanins. This bioactive compound is responsible for its red color. Additionally, research shows it may also support healthy heart function.

Coconut flakes also offer digestive support with their high fiber content. Most U.S. adults get less than half their daily recommended fiber intake. Finding delicious ways to sneak in more fiber can help you improve your gut health!

Dairy Free Chocolate Ganache

There's nothing quite like a delicate chocolate drizzle to top off a romantic dessert. I melt down vegan chocolate chips and combine them with coconut cream. This creates an irresistibly smooth dairy free chocolate ganache. It's an absolutely lovely addition to these raspberry coconut bars.

Coconut cream is my go-to for all my dairy free confections. It's thick and creamy, making it an excellent base for the dairy free chocolate ganache. Coconut cream is also rich in medium-chain triglycerides (MCT). Research suggests MCT may support healthy weight and fat metabolism. I recommend using brands that contain only coconut cream and water. Skip the added gums, preservatives, and artificial flavors

How To Make Raspberry Coconut Bars

We're going to make these raspberry coconut bars in three parts. First, we'll make the gluten free crust. Then we'll mix the raspberry and coconut filling. Finally, we'll create the dairy free chocolate ganache. 

Prepare the Gluten Free Crust 

Soak the dried apricots in warm, filtered water for about 15 minutes. This will loosen them up. When time is up, place the apricots in a blender and add the almonds, cocoa powder, and sea salt. Pulse until you reach a crumbly, sticky mixture.

Line a 9x9-inch pan lined with parchment paper. Transfer the mixture and press firmly with your hand or a spatula.

Make the Raspberry Coconut Filling 

In a medium-sized bowl combine the Organic Reds and shredded coconut flakes. Next, add the coconut sugar, coconut cream, coconut oil, and beetroot powder (optional). Set aside.

Blend the fresh raspberries in a food processor until nice and smooth. Using a spatula, spoon the puree into the coconut mixture. Mix slowly — you'll enjoy watching the colors swirl together!

Spread the coconut filling out onto the gluten free crust and press down with a spatula. Let settle while you prepare the dairy free chocolate ganache. 

Prepare the Dairy Free Chocolate Ganache Topping 

Let's add a touch of flair and flavor by melting together the vegan chocolate chips with the coconut cream. Most people use a double broiler, but a glass or heatproof bowl over a pot of simmering water works just as well.

Once melted and smooth, it's ready to pour. Drizzle the dairy free chocolate ganache over the raspberry and coconut layer. Use a spatula to spread evenly across. 

If you have leftover chocolate chips or freeze-dried raspberries, sprinkle them on top! You'll love the added pop of color and texture.

Place the pan in the fridge and chill for one to two hours to allow the dairy free chocolate ganache to set.

When ready to serve, lift the raspberry coconut bars out of the pan using the parchment paper. Slice into desired bar size with a sharp knife. For even edges, wipe the blade clean between cuts. Enjoy! 

You can also use Organic Reds powder in a delicious salad dressing, much like how I use it in this Acorn Squash Salad!