Another awesome Sugar-Free and Gluten-Free baking recipe! I get this recipe from the nutritionist website here. The original recipe was a muffin recipe but I choose to make bars and to add shredded coconut into the mixture. As usual I used Stevia Powder from the brand Naturals.
I also added shredded coconut on the top before baking the bars. The texture of these bars is dense and soft which is probably because I used coconut flour.
It is also a really fresh treat because of the raspberry who release lots of juice when eating the bar. And of course it has a nice chocolate taste because of the 85% cocoa chocolate chunk – only 20g of carb/100g.
I tested them just after baking and also after cooling down. Both were really nice. I have to say I love when the chocolate chips are still melting in the bars.
Do not you like to bite a treat and have melted chocolate in your mouth ?
I stored them for 5 days into a metallic box. After 3 days the raspberry released some moisture into the bars so I would recommend to eat them within 3 days for a best taste.
Some picture below to illustrate the different steps of the recipe.