Chocolate Pastry Bars with Raspberry Cream Cheese Filling

Cream cheese, Butter, Egg, Almond flour, 35% cream, Erythritol, Coconut flour, Cocoa powder, Freeze-dried raspberry, Starch-free baking powder, Table salt

Combine the dry ingredients: 5 min. Mix: 5 min. Bake in the oven: 9 min. Cool down: 30 min. Cooking: 5 min. Whisk with a mixer: 5 min. Cooking: 10 min. Chill in the refrigerator: 8 h. Slice: 5 min.

Mix Almond flour (75 g), Coconut flour (25 g), Cocoa powder (10 g), Starch-free baking powder (4 g), Table salt (0 g), and Erythritol (30 g): add 15 g to the dough and reserve 15 g for the filling. Add Egg (100 g) and melted Butter (100 g), then mix into a thick dough.

Spread the dough into a rectangle about 1 cm thick on parchment. Bake at 170°C for about 9 minutes, until the cake layer sets, then let it cool completely.

For the filling, grind Freeze-dried raspberry (5 g) with the reserved erythritol into a powder. Beat Cream cheese (170 g) with 35% cream (50 g) and the raspberry powder until smooth and thick.

Cut the cake layer into 3 equal strips, spread the filling between them, and stack the layers. Refrigerate the slab for 8 hours, then cut it into individual pastry bars.