Best Ever Bars

By Elana’s Pantry
Yield 16 servings

Ingredients:

• 1 1/2 cup almonds
• 1/4 teaspoon celtic sea salt
• 1/4 cup organic raspberry puree
• 1/4 cup coconut oil, melted

• 1 cup raw chocolate chips
• 1/2 cup unsweetened coconut flakes

Method:

1. In a food processor, pulse almonds until the texture of gravel
2. Pulse in salt, raspberry, and coconut oil until dough forms
3. Press dough into an 8 x 8 inch baking dish
4. Melt chocolate over very low heat
5. Pour chocolate over crust
6. Sprinkle coconut flakes over chocolate
7. Refrigerate for 30 minutes, then cut into 16 squares
8. Refrigerate for an additional 1½ hours
9. Serve