Raspberry Ruffles - NO BAKE

140 mins
Serves 8
facebook.com

Directions

  1. 1Blend the frozen raspberries, desiccated coconut, and maple syrup all together.
  2. 2Blend the frozen raspberries, desiccated coconut, and maple syrup all together.
  3. 3Blend the frozen raspberries, desiccated coconut, and maple syrup all together.
  4. 4Pour the mix into a lined 2 pound loaf tin.
  5. 5Pour the mix into a lined 2 pound loaf tin.
  6. 6Pour the mix into a lined 2 pound loaf tin.
  7. 7Push down firmly with the back of a spoon or use a dipped spatula.
  8. 8Push down firmly with the back of a spoon or use a dipped spatula.
  9. 9Push down firmly with the back of a spoon or use a dipped spatula.
  10. 10Put the tin in the freezer to set for at least two hours.
  11. 11Put the tin in the freezer to set for at least two hours.
  12. 12Put the tin in the freezer to set for at least two hours.
  13. 13Take the tin from the freezer and cut into 8 even bars.
  14. 14Take the tin from the freezer and cut into 8 even bars.
  15. 15Take the tin from the freezer and cut into 8 even bars.
  16. 16Put the bars back in the freezer while you melt the chocolate.
  17. 17Put the bars back in the freezer while you melt the chocolate.
  18. 18Put the bars back in the freezer while you melt the chocolate.
  19. 19Melt the chocolate and coconut oil together.
  20. 20Melt the chocolate and coconut oil together.
  21. 21Melt the chocolate and coconut oil together.
  22. 22Take the bars from the freezer and work quickly to dip them in the chocolate.
  23. 23Take the bars from the freezer and work quickly to dip them in the chocolate.
  24. 24Take the bars from the freezer and work quickly to dip them in the chocolate.
  25. 25Put the coated bars on the tray.
  26. 26Put the coated bars on the tray.
  27. 27Put the coated bars on the tray.
  28. 28Sprinkle with coconut.
  29. 29Sprinkle with coconut.
  30. 30Sprinkle with coconut.
  31. 31Put them in the fridge to set for 20 minutes.
  32. 32Put them in the fridge to set for 20 minutes.
  33. 33Put them in the fridge to set for 20 minutes.

Ingredients

  • 2 cups frozen raspberries
  • 2 cups frozen raspberries
  • 2 cups frozen raspberries
  • 1 cup desiccated coconut
  • 1 cup desiccated coconut
  • 1 cup desiccated coconut
  • 1 tablespoon desiccated coconut to finish
  • 1 tablespoon desiccated coconut to finish
  • 1 tablespoon desiccated coconut to finish
  • 3 tablespoons maple syrup or honey
  • 3 tablespoons maple syrup or honey
  • 3 tablespoons maple syrup or honey
  • 1.75 cups milk chocolate
  • 1.75 cups milk chocolate
  • 1.75 cups milk chocolate
  • 2 tablespoons coconut oil
  • 2 tablespoons coconut oil
  • 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.