Preheat oven to 350ºF

Combine crust ingredients. Press into a 13″ x 9″ baking pan. Bake for 10 minutes.

Sprinkle the gelatin over the water and stir. Set aside.

Combine remaining filling ingredients and cook over medium heat until bubbling. Pour into blender and puree. Pour mixture back into pot. Heat through. Add gelatin mixture and allow to cook for another minutes. Pour into a bowl, and set inside another bowl that is full of ice. Allow to cool in the fridge while you prepare topping.

Beat cream cheese and milk together. Add 1 Tbsp. Steviva Blend Fine Powder to cream cheese mixture.

Spread the raspberry filling over the crust. Drop spoonfuls of the cream cheese mixture over the filling. Draw a butter knife through the cream cheese and raspberry filling to create a swirled effect.

Chill for about 3 hours.


Top with fresh berries.

Sweetener Notes: The original recipe calls for Steviva Blend, but for another no-sugar option use MonkSweet+  for the same delicious results!

Raspberry Rhubarb Bars


October 13, 2016

Rhubarb and raspberry are the best combination of flavors for any sweet treat!

  • Prep: 45 mins
  • Cook: 10 mins
  • Yields: 12 servings


For crust:

1 1/2 cups almond meal

1/3 cup coconut oil, melted

1 tbsp Steviva Blend

1 pinch sea salt

For filling:

1 package unflavored gelatin

2 tbsp water

3 cups raspberries

3 cups diced rhubarb

1/3 cup Steviva Blend

For topping:

1/2 cup cream cheese

1/4 cup milk

1 tbsp Steviva Blend Fine Powder


Nutrition Facts

Serving Size1 serving
Sodium52 mg
Potassium242 mg
Protein4 g
Cholesterol11 mg
Sugar0 g
Total Fat19 g
Saturated Fat10 g
Polyunsaturated Fat2 g
Monounsaturated Fat5 g
Trans Fat0 g
Total Carbohydrates9 g
Dietary Fiber4 g

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