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As the warm weather approaches, the craving for a light and refreshing dessert becomes almost irresistible. Enter the Frozen Lemon Raspberry Swirl Bars, a delightful treat that beautifully marries the tangy flavor of fresh lemons with the sweet and tart essence of raspberries. This dessert is perfect for those hot summer days when you need something cool to satisfy your sweet tooth without the heaviness of traditional desserts.

Frozen Lemon Raspberry Swirl Bars

Indulge in the refreshing goodness of Frozen Lemon Raspberry Swirl Bars, perfect for warm summer days. This delightful dessert features a tangy lemon layer swirled with sweet and tart raspberries, all made with wholesome ingredients like almond flour and Greek yogurt. Not only delicious, but these bars are also nutritious, making them a guilt-free treat. Ideal for gatherings or a sweet snack, they're sure to impress with their vibrant colors and flavors.
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Ingredients
  

1 cup almond flour

1/2 cup rolled oats

1/4 cup coconut oil, melted

1/4 cup maple syrup

1/2 teaspoon vanilla extract

1/4 teaspoon salt

1 cup fresh or frozen raspberries

1/4 cup honey or agave syrup (for the raspberry swirl)

Zest and juice of 2 lemons

1 cup Greek yogurt or vegan yogurt

1/4 cup powdered sugar (optional, for sweetness adjustment)

Fresh mint leaves (for garnish, optional)

Instructions
 

Prepare the Base:

    In a medium bowl, combine the almond flour, rolled oats, melted coconut oil, maple syrup, vanilla extract, and salt. Mix until the ingredients form a crumbly dough.

      Press the Base:

        Line an 8x8 inch baking pan with parchment paper. Press the dough evenly into the bottom of the pan to create a base layer. Use a spatula for an even surface. Bake in a preheated oven at 350°F (175°C) for about 10-12 minutes, or until lightly golden. Remove and let cool.

          Make the Raspberry Swirl:

            In a small saucepan over medium heat, combine the raspberries and honey (or agave syrup). Cook until the raspberries break down into a sauce, about 5 minutes. Remove from heat and strain through a fine mesh sieve if you prefer a smooth texture.

              Prepare the Lemon Layer:

                In another bowl, whisk together the Greek yogurt, lemon juice, lemon zest, and powdered sugar (if using). Taste and adjust sweetness as desired.

                  Combine the Layers:

                    Pour the lemon mixture over the cooled crust in the baking pan, spreading it evenly. Drop spoonfuls of the raspberry sauce onto the lemon layer, then use a toothpick or skewer to gently swirl the raspberry into the lemon mixture, creating a marbled effect.

                      Freeze the Bars:

                        Cover the pan with plastic wrap and place it in the freezer for at least 4 hours, or until solid.

                          Cut and Serve:

                            Once frozen, remove the bars from the pan using the edges of the parchment paper. Cut into squares or rectangles. Garnish with fresh mint leaves if desired and serve immediately.

                              Store:

                                Place any leftovers in an airtight container in the freezer for up to one month.

                                  Prep Time, Total Time, Servings: 25 minutes | 4 hours 12 minutes | 12 bars