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Slice of einkorn raspberry coconut bar

Einkorn Raspberry Coconut Bars

Ashley
These einkorn raspberry coconut bars are not only healthy, but incredibly delicious. There is no refined sugar or processed sweeteners in these bars - making them even sweeter to indulge in! This is our new favorite spring and summer treat that is guilt-free and nutrient dense!
5 from 1 vote
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Cook Time 40 minutes
Refrigerate 2 hours
Total Time 2 hours 40 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 9 Bars

Ingredients
  

Crust Ingredients

  • ½ cup (110g) Butter
  • 4 oz Cream cheese
  • 2 cups (240g) Einkorn flour all-purpose
  • ¼ cup (85g) Maple syrup
  • 1 Egg

Filling Ingredients

  • 4 cups Raspberries washed
  • ½ cup (168g) Maple syrup
  • ½ cup (60g) Einkorn flour all-purpose

Topping Ingredients

  • 1 tsp Vanilla
  • 2½ cups (150g) Coconut flakes
  • 2 Eggs
  • ½ cup (168g) Honey

Instructions
 

  • Begin with preheating your oven to 375℉ and line an 8x8 dish with parchment paper.
  • Prepare the crust while the oven is preheating by mixing together the ½ cup (110g) Butter, 4 oz Cream cheese, 2 cups (240g) Einkorn flour, ¼ cup (85g) Maple syrup, and 1 Egg.
  • Spread the sticky crust dough evenly over the parchment paper. Then place the crust in the oven to bake for 15 minutes, or until the top has started to brown.
  • While the crust is baking begin making the filling.
  • In a bowl with a flat bottom, add 4 cups Raspberries, ½ cup (168g) Maple syrup, and ½ cup (60g) Einkorn flour.
  • Then mash the berries fully and be sure that the flour and maple syrup are combined into all the berry juice.
  • Once combined, move the filling mixture to a pot over medium-high heat. Cook until the filling has thickened, about 5-8 minutes. Be sure to continually mix so that the bottom doesn't burn.
  • Prepare the topping by mixing together the remaining 2 Eggs, ½ cup (168g) Honey, 2½ cups (150g) Coconut flakes, and 1 tsp Vanilla.
  • Now assemble the three parts. Spread the filling over the crust, and add the coconut topping over the filling layer.
  • Bake for 20 minutes.
  • Lastly, when the bars are done cooking, allow them to cool before refrigerating for a couple of hours, otherwise, they will fall apart.

Notes

    1. Adding a fat, like olive oil, lard, tallow, or butter to your hands, helps tremendously when working with einkorn flour. Einkorn is very sticky and is slow to absorb fats, creating a perfect barrier for your hands and the dough!
    1. Using a silicon spatula helps reduce the dough from sticking, however if you don’t have one, be sure to grease the surface you are working on to reduce sticking.
    1. These bars will last 3-4 days in the refrigerator. 
    1. If you serve them warm, like a crumble instead of a bar, they pair well with raspberry sherbet or sorbet!
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