Raw Raspberry Bliss Bar


Base Layer:

  • 1 cup dried coconut
  • 1 vanilla bean scraped, or 1/2 tsp vanilla
  • 1/2 tsp cinnamon
  • pinch sea salt
  • 1 cup raw walnuts
  • 8 medjool dates, pitted (if using another type of date roughly just under one cup)
  1. Blend coconut, vanilla, cinnamon, & sea salt together in food processor for 30 to 60 seconds. Add in walnuts, blend.
  2. Then add in 8 pitted medjool dates. Press mixture into a wax/parchment lined pan. Set in fridge to firm up.

Raspberry Layer:

  • 1.5 cups frozen raspberries, thawed, drained
  • 4 medjool dates, pitted
  • 1 1/2 TBS chia seeds
  1. Blend only raspberries and dates until dates are well combined.
  2. Pour into a bowl, and stir in chia seeds.
  3. Let set for 15 minutes, stirring on occasion.
  4. It will thicken into a nice raspberry “jam”. If not thick enough after 15 minutes, stir in a little more chia until you have the right consistency. Spread over base layer.


  • 1/3 cup dried coconut
  • 1/3 cup raw walnuts
  • pinch cinnamon
  • pinch sea salt
  1. Pulse topping ingredients together until a nice crumble is formed.
  2. Sprinkle over raspberry layer.
  3. Garnish with cacao nibs, set in fridge to firm up.


  • 2 TBS raw cacao nibs
  1. You have just created the perfect blissful breakfast bar. Makes 8 medium sized bars! Or 6 large ones.

Totally Optional:

Coconut Icing:

  • 2 TBS coconut oil,melted
  • 2 TBS coconut butter, softened
  • 1 TBS maple syrup

Mix together, drizzle over breakfast bars


Raw Chocolate Icing:

  • 2 TBS coconut oil, melted
  • 1.5 TBS raw cacao
  • 1 TBS maple syrup

Mix together, drizzle over breakfast bars


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