Raw Coconut and Raspberry Bars (grain-free & vegan

• Produce

  • 100 g Raspberries, frozen

• Condiments

  • 200 g Bar creamed coconut/coconut butter
  • 1 tsp Lemon juice
  • 3 1/3 tbsp Maple syrup

• Baking & Spices

  • 50 g Dark chocolate
  • 1 pinch Pink himalayan salt
  • 1 tsp Vanilla

• Oils & Vinegars

  • 4 tbsp Coconut oil

• Nuts & Seeds

  • 150 g Desiccated coconut

• Beer, Wine & Liquor

  • 1 Rose petals, dried

Found on nirvanacakery.com

Description

Ingredients

• 200g bar creamed coconut/coconut butter (1 cup)
• 4tbsp coconut oil
• 3tbsp maple syrup
• 1tsp vanilla
• pinch of pink Himalayan salt
• 125g desiccated coconut (1¼ cup)
• 100g frozen raspberries (1 cup)
• 1tsp lemon juice
• 1tsp maple syrup
• 25g desiccated coconut (1/4 cup)
• 50g dark chocolate
• dried rose petals

Directions

• Line about 7square dish with parchment paper.
• Place raspberries into a small pot with 1tsp lemon juice and 1tsp of maple syrup and simmer for about 5 min until soft and mushy. Leave to cool down.
• In a different pot gently melt creamed coconut with coconut oil, stir in 3tbsp maple syrup, 1tsp vanilla and pinch of salt. Place 125g desiccated coconut into a bowl, pour the coconut mixture over and mix well. Spoon ⅔ of a mixture into prepared dish and press down.
• Add raspberry mix to the remaining ¼ of a mixture together with 25g of desiccated coconut and mix well. Spoon on top of the white layer and smooth down.
• Place into a fridge for about an hour or freezer for about 30 min to set.
• In the mean time gently melt chocolate in a double boiler and leave to cool.
• Once set remove from the fridge and with a sharp knife cut into 16 squares. Drizzle with melted chocolate all over and sprinkle with rose petals.
• Store in a fridge.
• Enjoy!