Chocolate Ganache Berry Shortbread Bars
Ingredients
Shortbread crust
- 1 cup (110g) almond flour
- 1/3 cup (40g) coconut flour
- 1/4 cup (80g) maple syrup or honey
- 1/4 cup (50g) coconut oil
- 1 tsp vanilla extract
- 1/4 tsp salt
Chocolate ganache
- 3/4 cup (180g) full-fat coconut milk
- 8oz dark chocolate chips
Toppings
- 1 1/2 (180g) cups fresh raspberries
Preparation
Combine crust ingredients and mix until combined and sticky.
Press into the bottom of a pan (5×9”) lined with parchment paper.
Bake 15-18 minutes at 350°F.
Melt chocolate with the coconut milk.
Whisk until smooth.
Pour on top of the crust and smooth evenly.
Arrange raspberries on top of the fudge layer, pressing in until halfway submerged.
Refrigerate bars overnight.
Slice and eat!
