Raspberry Coconut “Shortbread” Bars

It probably doesn’t matter how long or how deeply I’ve loved classical French pastry, just how big the soft spot in my soul is for croissants, and cookies, creams and cakes; I will always love a “treat” that’s really superfood in disguise. And these Raspberry Coconut “Shortbread” Bars are all that.

After 9 months of planning, purchasing, and putting together, the nursery is done, our hospital bags are packed and I’m staring down the last part of my “oh baby” (actual name) to-do list; post-partum prep. I feel so grateful to have my mother and sister nearby to cook for us and care to many of the kitchen-and-house tasks that typically fill up the spare spaces in my week, ensuring that I can take the first 40 days of being a mother to recover, connect and transition. So, I’m doing little things to help us all out; stocking the pantry, setting up ingredients deliveries sprinkled over the next couple of months to keep my favorite ingredients in the house, and putting up ample quantities of favorite, superfood treats to keep all of our spirits high, bellies full, and sweet tooths sated. (Just in case.)

That soft spot in my heart for pastry means that there is space for gluten, dairy, and real butter shortbread, but these Raspberry Coconut “Shortbread” are almost more like an energy bar disguised as a decadent chocolate truffle. The “shortbread” layer is made with a baked coconut crust, and then topped with easy, gelatin-free raspberry jam and coated in dark milk chocolate. (Daymn.)

Because of the chocolate layer, this won’t be a snack that travels well in the summer, but through the spring these would be a great trail snack, or a special alternative fuel to tuck into your pocket on a run or ride, so long as you’re getting your carbohydrates someplace! But my favorite place to enjoy these is at home, after lunch, as a not-so sweet treat to round out my afternoon.

While the layers here look complicated, I promise that the technique and process aren’t. Dive in and enjoy this one!