No-Bake Raspberry Bars with Gelatin

Raspberries are in season and these No Bake Raspberry Bars with Gelatin are the perfect healthy treat for these hot summer days without turning the oven on.

HOW DID I ACHIEVE THE NO BAKE DOUGH?

It’s pretty simple. I used a mixture of nut flours that I roasted first and then used a blender to mix it with dates, coconut oil, and more nuts. A sticky dough formed. I added the dough to a 9″x9″ baking pan and put it in the freezer for a few hours to freeze completely.

When the dough was frozen, I removed it from the freezer and layered it with fresh raspberries. Then I just mixed the gelatin using a grass-fed collagen powder and poured it over the raspberries. Finally I placed it in the fridge for the gelatin to settle down for another 3 hours before cutting.

Ingredients

For The Dough:

1/2 cup almond flour
1/2 cup coconut flour
1/2 cup of blanched hazelnuts and pistachios mixture
1 cup dates
2 Tbsp coconut oil, solid
1 tsp vanilla extract

For The Gelatin:

1 cup cold water
1 Tbsp Unflavored Gelatin Powder
1 cup almost boiling water
Juice of 1/2 lemon
2 Tbsp Allulose
20 drops Monkfruit extract

Directions

Make The Dough:

On a dry frying pan, roast coconut and almond flour until fragrant, mixing often. Be careful not to burn it.
Transfer the flour to a blender and add dates, coconut oil, nuts, and vanilla extract.
Pulse until sticky dough forms.
Remove from the blender and transfer to a 9″x9″ or similar baking dish. Press and smooth the dough evenly.
Place in the freezer for 2 hours or more until the dough freezes completely.
Remove from the freezer and layer raspberries on top.

Make The Gelatin:

In a small saucepan or mixing bowl add 1 cup cold water and 1 Tbsp Gelatin Powder. Mix and let sit for a while.
Add 1 cup hot water, lemon juice, and sweeteners. Mix.
Pour over the raspberries and refrigerate for at least 3 hours or until the gelatin has settled.
Cut into bars and enjoy! Keep the leftovers in the refrigerator.