It’s officially February and Valentines Day is less than one week away. Someone please make time slow down!
To be honest, I was never big into Valentine’s Day. Once I was too old to pass out Valentine’s cards at school, it started to seem like a silly, Hallmark excuse to spend extra money on a nice dinner, stuffed bears, and chocolate truffles. Not that there is anything wrong with fancy dinners, stuffed animals, or chocolate of any kind. It just always seemed to be a bunch of hoop-la that I wasn’t interested in. That is, until 2015.
On February 14, 2015, I talked to Blake for the first time. Never would I have imagined, we would be celebrating Valentines Day together as husband and wife, just three, short years later. It’s still so crazy to think about. So, now Valentine’s Day means a little more to me. I use it as an opportunity to celebrate the blessing of love, marriage, and calling Blake my husband.
Also, now that I have Treasured Tablespoons in my life, Valentines Day is the perfect excuse to create a sweet, pink dessert! Although, you and I both know I don’t really need a reason to do so.
While I was brainstorming for a new Valentine’s dessert, I knew white chocolate and raspberries were going to be my winning pair. But.. how? Sticking with my recent grain-free, Paleo theme, I decided on these beautiful white and pink cookie bars. White Chocolate Raspberry Cookie Bars, to be specific.
To be honest, I gave myself a long pat on the back after I tried these pretty babies. They are easily one the best desserts I’ve ever created. Soft, chewy, sweet, full of flavor, and easy on the eyes. Even Blake, who normally doesn’t admit to liking any type of “healthy” dessert, found favor with these cookie bars.
So, my point is, spoil your honey with a sweet, pink treat this Valentine’s Day! These White Chocolate Raspberry Cookies Bars will not disappoint.
- 1 cup almond flour
- 3/4 cup tapioca flour
- 1/4 cup coconut flour
- 1/4 tsp baking soda
- 1/3 cup coconut oil, melted and cooled
- 1/3 cup honey
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup white chocolate chips
- 1 cup fresh raspberries
- Preheat oven to 350F and coat 8x8 metal pan with nonstick spray.
- In a large bowl, combine all dry ingredients. In a separate bowl, combine coconut oil, honey, eggs, and vanilla extract.
- Mix the dry ingredients with the wet ingredients. In a bowl, mashed raspberries with a fork.
- Ad raspberries and white chocolate chips to the batter.
- Pour batter into the prepared pan. Bake for 20-25 minutes. (Be careful to not over cook them, like I did the first go-round.).
- Let cool, slice, and serve by themselves or on a scoop of So Delicious Vanilla Ice Cream!
