Directions
- 1Blend the frozen raspberries, desiccated coconut, and maple syrup all together.
- 2Pour the mix into a lined 2 pound loaf tin.
- 3Push down firmly with the back of a spoon or use a dipped spatula.
- 4Put the tin in the freezer to set for at least two hours.
- 5Take the tin from the freezer and cut into 8 even bars.
- 6Put the bars back in the freezer while you melt the chocolate.
- 7Melt the chocolate and coconut oil together.
- 8Take the bars from the freezer and work quickly to dip them in the chocolate.
- 9Put the coated bars on the tray.
- 10Sprinkle with coconut.
- 11Put them in the fridge to set for 20 minutes.
Ingredients
- 2 cups frozen raspberries
- 1 cup desiccated coconut
- 1 tablespoon desiccated coconut to finish
- 3 tablespoons maple syrup or honey
- 1.75 cups milk chocolate
- 2 tablespoons coconut oil
Equipment
lined loaf tinfreezerback of a spoondipped spatulatrayfridgeairtight containerairtight bag
Tips
- Scrape down and blend a few times if needed when blending.
- Push down firmly with the back of a spoon or dipped spatula.
- Leave it overnight if you wish for setting in the freezer.
- Work quickly to dip the bars in chocolate.
- Store in the fridge in an airtight container for 3 days.
- Freeze immediately after coating in chocolate for up to 3 months.
- Eat from frozen or thaw in the fridge for 1 hour then eat.
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