Gluten-Free Coconut Raspberry Bars

Instructions

1. Preheat oven to 160 C
2. Mix the eggs, vanilla bean and stevia till light and creamy.
3. Pour in the melted coconut oil and mix successfully.
4. Add the coconut flour, shredded coconut, baking powder and mix till combined
5. Pour the combination onto a greased rectangle mold and sprinkle the 15 g of shredded coconut on the tip.
6. Bake for 30 minutes at 160 C for a 2 cm thick bar slightly longer if thicker.
7. Decorate with extra shredded coconut and raspberries whenever you luxuriate in.
8. Frigid down sooner than reducing and eating.