These Best Ever Bars are an amazing paleo dessert. With just 6 healthy ingredients you can throw them together in a few minutes. To make them you’ll need almonds, coconut oil, raspberry jam, dark chocolate, coconut flakes, and salt.
The sweetener in Best Ever Bars is raspberry jam. It lends a subtle, yet deliciously fruity sweetness to this healthy dessert. It makes these no-bake bars taste like Raspberry Magic Bars, though with a lot less sugar, and far fewer ingredients!
Lately, I’ve been getting loads of comment here on the blog, as well as on Instagram, telling me how much you all appreciate the simplicity of my recipes. I’m so glad to hear that! As I outlined in my post, “A Piece of Me,” life can be complex, which is one more reason to make my recipes easy!
Best Ever Bars
Ingredients
Crust
- 1½ cups almonds
- ¼ teaspoon celtic sea salt
- ¼ cup raspberry jam
- ¼ cup coconut oil, melted
Topping
- 1 cup chocolate chips
- ½ cup unsweetened coconut flakes
Instructions
- In a food processor, pulse almonds until the texture of gravel
- Pulse in salt, jam, and coconut oil until dough forms
- Press dough into an 8 x 8 inch baking dish
- Melt chocolate over very low heat in a saucepan
- Pour chocolate over crust
- Sprinkle coconut flakes over chocolate
- Refrigerate for 30 minutes, then cut into 16 squares
- Refrigerate for an additional 1½ hours
- Serve
This is another healthy no-bake summer dessert recipe that doesn’t require an oven. These Best Ever Bars set up in the refrigerator, so your house won’t be sweltering when you make them.
I know that some of you suffer from nut allergies, and won’t be able to eat this healthy paleo dessert. So, here are some of my nut-free paleo dessert recipes for you!
MeCooks says
They look super delicious.
Elana says
Thanks!
Lisa Simpson McQuarrie says
I just made these and they are so easy and so delicious! Thanks Elana, your recipes are always fantastic and I greatly appreciate you sharing them!!
Elana says
Lisa, great to hear these were easy and delicious!
Denise Jones (sultenskat.com) says
I made your “Best Ever Bars” over the weekend and they were really nice! I am eating low carbs (for digestive purposes) and this was something I could eat! Instead of using raspberry jam, I cooked down some fresh strawberries until some of the water evaporated out and I had about 1/4 cup. Then I added 1 teaspoon of unsweetened applesauce (for the pectin). Then I and strained out the seeds. It was a great substitute for the jam. It wasn’t very sweet which was my goal. I used 85% cacao chocolate with very little sugar in it. And I only used 2oz of chocolate. I used an 8×8 pan, so the surface area wasn’t that big. The 2oz chocolate covered the entire surface. Thank you for this wonderful recipe!
Elana says
Denise, so great to hear the bars were wonderful!
Tina says
I made a half recipe of these. Instead of bars, I divided the crust into 8 silicone cupcake liners. i sprinkled 1 teaspoon of dark chocolate mini chips on each instead of melting chocolate, and pressed in a sprinkling of coconut. They came in at 125 calories each this way. And the raspberry jam makes the crust! I love these and will be making them again.Thanks for the inspiration Elana!
Elana says
Tina, so glad to hear you loved these :-)
Monica says
I made these this weekend and they truly are the “best ever” bars! I used honey instead of jam because that’s what I had available, and they turned out great!
Thank you for creating recipes that are easy, delicious, and allergy friendly!
Elana says
Monica, I’m so glad to hear that my recipes are easy, delicious, and allergy friendly!
Laura says
Great recipe. I substituted about 2 TB of honey in place of the jam (I have an aversion to eating fruit with chocolate). I also added a few tablespoons of unsweetened dried coconut to the almond base because you can never have enough coconut with chocolate. Next time, I will add a few drops of almond extract to the nut mixture. And there will be a next time…
Elana says
Laura, so glad to hear this is a great recipe :-)
Kris says
I made this with walnuts instead of almonds. I think that made the crust softer than it’s supposed to be, but it was incredibly delicious and easy. I’m making a second batch again today and may either use macadamia nuts or will try more walnuts. Thanks for the recipe!
Elana says
You’re welcome Kris! Glad to hear this was incredibly easy and delicious!
Hege says
I made these today, and experimented a little with substituting a couple of ingredients…
They turned out delicious, and I used this:
Rolled oats instead of almonds and homemade Gooseberry jam instead of raspberry jam.
The rest of the ingredients was the same as in your recipe.
Thank you Elana, for all your wonderful recipes :)
Elana says
You’re welcome Hege!
Alison says
Do these freeze well? I’m trying not to overdose on sweet stuff, but it is nice to have something to grab.
Thanks, they sound delicious!
Elana says
Alison, I haven’t tried that so not sure. If you do experiment please let us know how it goes!
Sarah says
Could you use Pecans instead? I have a bunch frozen and waiting to be used up.
Elana says
Sarah, I haven’t tried that so not sure, if you do please let us know how it goes :-)