These Coconut Raspberry Bars are dairy-free and egg-free and are bursting with flavour! The soft, mashed raspberries provide a delightful contrast to the crunchy top layer of baked coconut. They are perfect for serving to company!
In a medium bowl add the flour, margarine, milk, baking powder, 1/2 mashed banana and hemp seeds (if using). Combine well.
Add mixture to greased 9" (23 cm) square baking pan. Spread evenly with the back of a spoon.
Spread the mashed raspberries evenly over the flour mixture in the pan with the back of a spoon.
In another medium bowl, combine sugar and 1/2 mashed banana well with a fork. Stir in coconut, melted coconut oil and vanilla. Mix well until evenly blended.
Gently spread coconut mixture on top of raspberry mixture in pan, being careful not to press too hard.
Bake for approximately 30 minutes or until the top layer of the bars is golden brown.
If using the almonds, remove pan halfway through baking and sprinkle almonds over the top layer of the bars. Return to oven to complete baking.
Let pan cool on the counter, then place in the fridge for 30 minutes. The bars will be easier to cut when chilled.