Description
Decadent chocolate bars with a burst of raspberry and coconut. Perfect for a sweet treat any time.
Ingredients
Units
Scale
- 1 cups (237 ml) shredded coconut
- 1 cups (125 g) fresh raspberries
- 0.5 cups (118 ml) coconut oil
- 0.5 cups (59 ml) raw cacao powder
- 2-3 tbsp pure maple syrup or rice malt syrup
- 0.25-0.5 tsp organic liquid stevia
Instructions
- Lightly toast the shredded coconut in a small fry pan on medium heat for 5 minutes.
- To make the chocolate mixture, melt the coconut oil in a small saucepan on low heat. Once melted, remove from heat, add the sweetener, whisking briskly until well combined. Then add the cacao powder, stirring until well combined.
- Roughly chop the raspberries and place them with the shredded coconut into the saucepan; stir into the chocolate mixture.
- Pour the mixture into a lined square baking tin (or spread evenly on a lined baking tray) and place in the freezer for 30-60 minutes to set.
- Slice into desired pieces and serve.
Notes
- For richer flavor, use dark chocolate instead of cacao powder, adjusting sweetener as needed.
- If raspberries are frozen, thaw them completely before adding to the mixture to prevent a watery consistency.
- Store bars in an airtight container in the refrigerator for up to a week for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 15
- Sodium: 10
- Fat: 15
- Saturated Fat: 10
- Unsaturated Fat: 5
- Carbohydrates: 20
- Fiber: 5
- Protein: 2