Quick No-Bake Raspberry Coconut Squares: Gluten-Free Energy Boost 🌱😋💪
ingredients:
1 cup (100g) rolled oats (use certified gluten-free if needed)
1 cup (90g) unsweetened shredded coconut
½ cup (70g) raw cashews or almonds
½ cup (about 60g) freeze-dried raspberries (preferred for less moisture) OR fresh/frozen (use less liquid then)
¼ cup (60ml) maple syrup or agave nectar
2 tbsp melted coconut oil
Zest of ½ lemon or lime (optional)
Pinch of sea salt
directions:
1. Line an 8x8 inch (20x20 cm) square baking pan with parchment paper, leaving an overhang.
2. In a food processor, combine the rolled oats, shredded coconut, and cashews/almonds. Pulse until the nuts are finely chopped and the mixture is crumbly.
3. Add the freeze-dried raspberries (crush them slightly first), maple syrup/agave, melted coconut oil, optional zest, and salt.
4. Process until the mixture starts to clump together and becomes sticky. If using fresh/frozen raspberries (use slightly less, maybe ⅓ cup), you might need less maple syrup or add more oats/coconut if too wet. The freeze-dried version works best for texture.
5. Transfer the mixture to the prepared pan. Press down very firmly and evenly using a spatula or your hands to create a dense, compact layer.
6. Place the pan in the freezer for at least 30-60 minutes, or in the refrigerator for 2 hours, until the bars are firm.
7. Use the parchment paper overhang to lift the slab out. Cut into squares using a sharp knife.
8. Store the energy squares in an airtight container in the refrigerator or freezer.
Recipe Information:
Preparation Time: 15 minutes | Cooking Time: 0 minutes (+ chilling time) | Total Time: 45-135 minutes | Calories per Serving: approx. 150-200 per square | Number of Servings: 9-12 squares
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