The gooey-tart raspberry, crunchy-nutty almond and bitter-creamy dark chocolate are a perfect combination in this cookie, which happens to be gluten/grain free. This cookie has many steps, but the results are a not-too-sweet treat that will disappear in no time.
This recipe is a part of Nambé’s Recipe Roundtable. We send out Recipe Roundtable emails featuring delicious recipes developed with you in mind by some wonderful food bloggers. Today’s comes from Christina at Cautiously Domestic.
Dark Chocolate Raspberry Almond Cookie Bars
Yields 12 | Recipe and Photos by Christina at Cautiously Domestic
1 10-ounce bag frozen organic red raspberries, thawed
2 teaspoons arrowroot powder
4 tablespoons raw honey, melted, divided
1 teaspoon freshly squeezed lemon juice
2 cups almond flour
¼ teaspoon salt
1 teaspoon baking soda
2 tablespoons almond butter
1 teaspoon vanilla extract
About 8 ounces of high quality dark chocolate (I like to use two of my favorite bars, chopped)
½ cup unsalted, sliced almonds
- Preheat you oven to 350 degrees F.
- In a small bowl, mix arrowroot powder with a few teaspoons of cold water to form a slurry.
- In a small saucepan, cook your raspberries over medium-high heat until they begin to break down and the liquid boils. Stir in 1 tablespoon honey and the lemon.
- Whisk in your slurry and continue to cook, stirring, until the mixture thickens slightly. Remove from heat and allow to cool.
- Meanwhile, mix together almond flour, salt, baking soda, remaining honey, almond butter, egg and vanilla until all of the ingredients are well-incorporated.
- Line an 11×7-inch baking pan (an 8×8 works, too) with parchment paper, allowing a few inches of extra on two sides (this will allow you to easily remove the cookies from the pan later.) Lightly grease the sides with oil to ensure no sticking.
- Press the almond flour mixture evenly into the bottom of the pan. It will be very sticky. Dampening your fingers with cold water will help the process.
- Spread the slightly cooled raspberry sauce evenly over the cookie batter. Bake for 14-16 minutes, until the cookie edges begin to lightly brown. Allow to cool for about an hour, until the raspberry sauce begins to set.
- Melt your chocolate. (I do this by placing it in the microwave at 30-second intervals and mixing in between until just melted, but you can also use a double boiler.)
- Gently spread the melted chocolate evenly over the raspberry sauce.
- Sprinkle almond slices over the still wet chocolate.
- Transfer to the refrigerator to allow the cookies to completely set.
- Using the parchment paper, gently lift the bars from the pan and slice into even squares. These will keep about 3-5 days at room temperature or a week-plus if kept refrigerated. Enjoy!
COOK’S NOTES: You may strain your raspberries through a fine sieve before adding any other ingredients if you want a very smooth sauce. I find that the seeds are not noticeable in the end product, and so not worth the extra step.
You may substitute cornstarch for arrowroot powder, but keep in mind many cornstarch brands are not gluten free.