Chocolate Raspberry Bars with Coconut Cream
Three-layer bars with a chocolate base, raspberry jelly, and coconut cream set in the refrigerator. Raspberries add fiber and the coconut layer makes the dessert filling. Serve the dish immediately, while its aroma and texture are at their most pronounced.
Use water (45 g) to bloom the gelatin; it remains in the finished mixture.
Mix the eggs (150 g) with softened butter (100 g), erythritol (50 g), and almond flour (100 g), then fold in cocoa (30 g). Bake at 180°C for 20 minutes.
Soak the gelatin (9 g) in cold water for 10 minutes. Simmer the raspberries (200 g) with erythritol (25 g) for 5 minutes, add half the gelatin, cool, and spread over the base. Chill for 1 hour.
Heat coconut cream (200 g) to 50°C, add the remaining erythritol (30 g), chocolate (50 g), and gelatin. Pour as the top layer and chill for 8 hours.
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