Berry Crunch Chocolate Bars with Soft Vanilla Center

Ingredients

For the Chocolate Berry Shell:

1 1/2 cups dark chocolate chips (70% cocoa)

1 tbsp coconut oil

1/2 cup freeze-dried raspberries, lightly crushed

1/4 cup puffed quinoa or crispy rice cereal

For the Soft Vanilla Center:

1/2 cup cashew butter or almond butter

2 tbsp maple syrup

1 tsp vanilla bean paste

2 tbsp coconut flour

1 pinch sea salt

For the Berry Layer:

1/4 cup raspberry fruit spread (seedless)

1 tsp chia seeds

For Garnish:

1 tsp freeze-dried berry dust

1 pinch flaky sea salt

Directions

Melt the dark chocolate and coconut oil together in a

heat-proof bowl in 30-second increments until smooth.

Stir the crushed freeze-dried raspberries and puffed

quinoa into the melted chocolate.

Spoon two tablespoons of the chocolate mixture into the

bottom of rectangular silicone bar molds, coating the

sides evenly, and freeze for 10 minutes.

Stir together the nut butter, maple syrup, vanilla, coconut

flour, and salt in a small bowl until a soft dough forms.

Mix the raspberry spread with chia seeds and let sit for 5

minutes to thicken.

Press a thin layer of the vanilla mixture into each

chocolate shell, leaving room at the top.

Spread a small teaspoon of the berry mixture over the

vanilla layer.

Pour the remaining crunch chocolate over the top to seal

the bars, smoothing with a spatula.

Freeze for 30 minutes until completely set.

Unmold the bars and garnish with berry dust and flaky

salt before serving.