Frozen Yogurt Raspberry Bars

As we try to enjoy the last few weeks of a terribly hot summer I have been trying to develop recipes that can help offer some relief from the heat. I had originally sat down to create a completely different recipe but got distracted and ended up with these delicious Frozen Yogurt Raspberry Bars instead. Since they are meant to be eaten right out of the freezer this is a great make-ahead recipe to enjoyed on a hot day.

Equipment:
Silicone Molds
Small Bowl

Ingredients:
Raspberries (raw or frozen and unsweetened)
Too Good Yogurt (any flavor) - previously branded as Two Good
Almond Flour
Shredded Coconut (dried, unsweetened)
Butter
Lily's Dark Chocolate Baking Chips
Macadamias
Non-Nutritive Sweetener (optional)

Using the ingredients for a complete meal listed above, calculate out your recipe in the KetoDietCalculator. I have listed William's recipe at the bottom of this post for reference.

Instructions:
Start by melting the butter then in a small bowl combine it with almond flour, roughly 3/4 of the shredded coconut (reserve the rest as a topping) and a pinch of non-nutritive sweetener - this will be the crust of the bar.

Evenly place the crust into a silicone mold and pressed down firmly, then layer the yogurt evenly on top of the crust. Next add whole, chopped or smashed raspberries and top with the remaining shredded coconut, dark chocolate baking chips, and chopped macadamias.

Press lightly on your topping to ensure they will stay in place once frozen. Place the bar in the freezer for a least 30 minutes. Once frozen, remove from the silicone mold and enjoy!

William's Meal Calculations
Frozen Yogurt Raspberry Bars
Ratio 2:75:1

15 g Raspberries (raw or frozen and unsweetened)
10 g Too Good Yogurt (any flavor) - previously branded as Two Good
10 g Almond Flour
10 g Shredded Coconut (dried, unsweetened)
8 g Butter
2.9 g Lily's Dark Chocolate Baking Chips
3.2 g Macadamias
A Pinch of Non-Nutritive Sweetener (optional)