Raw Raspberry Bliss Bar

This bar tastes just like a jelly-filled donut, in a grain-free, raw, vegan sort of way!

There is an optional icing you can drizzle over the top, but totally not necessary.

Base Layer:

unsweetened coconut (dried, shredded)		1 cup
vanilla extract		½ tsp
cinnamon		½ tsp
sea salt		1 pinch
walnuts (raw)		1 cup
Medjool dates		1 cup

Raspberry Layer:

raspberries (frozen, thawed, drained)		1½ cup
Mejool dates (pitted)		4
chia seeds		2 tbsp

Topping:

shredded coconut (dried, unsweetened)		⅓ cup
walnuts (raw)		⅓ cup
cinnamon		1 pinch
sea salt		1 pinch
cacao nibs, raw (optional garnish)		2 tbsp

Optional Coconut Icing:

coconut oil (melted)		2 tbsp
coconut butter (softened)		2 tbsp
maple syrup		1 tbsp

Optional Raw Chocolate Icing:

coconut oil (melted)		2 tbsp
raw cacao		1½ tbsp
maple syrup		1 tbsp

Directions:

Base Layer:

1. Blend coconut, vanilla, cinnamon, & sea salt together in a food processor for 30 to 60 seconds. Add in walnuts, and blend. Then add in 9 pitted Medjool dates. Press mixture into a wax/parchment-lined pan. Set in fridge to firm up.

Raspberry Layer:

1. Blend only raspberries and dates until dates are well combined. Pour into a bowl, and stir in chia seeds. Let sit for 15 minutes, stirring on occasion. It will thicken into a nice raspberry “jam”. If not thick enough after 15 minutes, stir in a little more chia until you have the right consistency. Spread over the base layer.

Topping:

1. Pulse topping ingredients together until a nice crumble is formed. Sprinkle over the raspberry layer. Garnish with cacao nibs, and set in fridge to firm up.
2. Garnish with raw cacao nibs (optional).

(Optional) Coconut Icing:

1. Mix together, and drizzle over breakfast bars.

(Optional) Raw Chocolate Icing:

1. Mix together, and drizzle over breakfast bars.
2. You have just created the perfect blissful breakfast bar!