Easy Raspberry Coconut Bark Fat Bombs

• Vegan
• Gluten free

• Produce

  • 1/2 cup Raspberries, freeze-dried

• Condiments

  • 1/2 cup Coconut butter

• Baking & Spices

  • 1/4 cup Swerve sweetener, powdered

• Oils & Vinegars

  • 1/2 cup Coconut oil

• Nuts & Seeds

  • 1/2 cup Coconut, unsweetened

Found on alldayidreamaboutfood.com

Description

Ingredients

• 1/2 cup freeze dried raspberries
• 1/2 cup coconut butter
• 1/2 cup coconut oil
• 1/2 cup unsweetened shredded coconut
• 1/4 cup powdered Swerve Sweetener

Directions

• Line an 8x8 pan with parchment paper.
• In a coffee grinder or small food processor, process dried berries until they are a fine powder. Set aside.
• In a medium saucepan over medium heat, combine coconut butter, coconut oil, shredded coconut and sweetener. Stir frequently until all ingredients are well combined and melted.
• Pour about half of the mixture into the prepared baking pan. Add the raspberry powder to the remaining mixture in the pan and stir until well combine.
• Dollop the raspberry mixture overtop the coconut mixture in the pan and swirl with a knife. Freeze or refrigerate until set and then break into chunks.