These coconut raspberry chocolate bars are just like a homemade version of a raspberry ruffle but healthier. With a sweet creamy coconut and raspberry centre and a layer of thick dark chocolate these bars are the ultimate treat.
Coconut and Raspberry Bar
1 ½ cup. desiccated coconut
1 x can of full fat coconut milk (only use the fat on the top)
¼ cup. Vita Coco coconut oil, melted
¼ cup. brown rice syrup
1 tsp. vanilla bean paste
Big handful of fresh raspberries
300g good quality dark chocolate
Freeze dried raspberries
In a large mixing bowl, mix together all of the ingredients for the coconut and
raspberry bar except the raspberries. Once combined, break apart the raspberries
and stir into the coconut mix.
Spoon the mixture into a lined bread tin and press down with your hands. Once flattened, place in the freezer for 1 hour to harden.
Once the bars have hardened remove from the freezer and cut into 8 bars and place on a lined baking tray.
Melt the dark chocolate over a bain maire.
Once the chocolate has melted, dip each of the coconut bars into the chocolate,
making sure they are evenly coated. Allow any excess chocolate to drip off the bar
before returning to the lined baking tray.
Repeat this step with the rest of the bars.
Use the remaining chocolate to drizzle over each of the bars and sprinkle over some
freeze dried raspberries.
Due to the fresh raspberries these bars should be kept in the freezer or enjoyed fresh within three days.
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