Chocolate Coconut Raspberry Bars (Print Version)
# Ingredients:
→ Base
01 -
A little salt
02 -
2 tablespoons of melted coconut oil
03 -
30g of cocoa powder
04 -
90g of smooth almond, cashew butter, or tahini
05 -
140g pitted medjool dates, weight after removing pits
→ Raspberry Coconut Layer
06 -
150g raspberries, fresh or frozen
07 -
120g shredded coconut
08 -
45ml (3 tablespoons) of maple or agave syrup
09 -
½ teaspoon of vanilla extract
10 -
60g thick coconut yogurt or cream
11 -
60g melted coconut oil
→ Topping
12 -
A tablespoon of coconut oil
13 -
Chopped dark chocolate, 150g
14 -
Shredded coconut for decoration
15 -
Freeze-dried raspberries
# Instructions:
01 -
Heat your frozen or fresh raspberries in a small pan till they break down. Mash them with a fork once softened. Continue cooking over high heat, stirring frequently, for 10-11 minutes, till they reduce to a thick, shiny mixture (around 75g). Let it cool completely in the fridge.
02 -
Take a loaf tin (9×5-inch size) and line it with parchment paper.
03 -
Pour boiling water over the dates for around 10 minutes. Once softened, drain them and blend with the nut butter, cocoa powder, coconut oil, and salt to form a sticky dough. Press it evenly into the lined tin. Put it in the fridge while you make the next layer.
04 -
In a bowl, combine the cooked-down raspberries with all the other filling ingredients. Stir till it's sticky. Spread it over the chocolate base layer and smooth it out. Place in the fridge for about 45 minutes to firm up.
05 -
Melt the coconut oil and dark chocolate together till smooth. Pour this over the raspberry coconut filling. Sprinkle freeze-dried raspberries and extra coconut shreds on top if you'd like, then chill for another 45 minutes or until firm.
06 -
Carefully remove it from the tin and slice it into 8 bars or 16 smaller squares. Use a sharp knife that's been warmed up for neat edges. Enjoy them right away or store in the fridge for later.
# Notes:
01 -
Think fudgy brownies combined with a raspberry and coconut twist
02 -
Store in an airtight container in the fridge for 5 to 7 days
03 -
Pop them in the freezer for up to a month