These raspberry pistachio cake bars are incredibly moist, tender and easy to whip up in one bowl. The nuttiness of the pistachio and tanginess of raspberries work perfectly together!

Prep Time: 10 Min

Coconut oil Eggs Coconut sugar Honey Vanilla extract Almond flour Coconut flour Baking soda Salt Shelled pistachios Raspberries

cook Time: 18 MIN

Ingredients

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In a large bowl, combine the melted coconut oil, eggs, coconut sugar, honey, and vanilla together and whisk well.

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Mix the wet ingredients.

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Stir in the almond flour, coconut flour, baking soda, and salt.

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Add in the dry ingredients.

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Pour the batter into the pan, then top with crushed raspberries and pistachios.

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Top.

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Bake for 18 - 20 minutes or until an inserted toothpick comes out clean.

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Bake.

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Grab the full recipe  from the link below!