Raspberry, Pistachio and Coconut Bark
Ingredients
- 55g coconut butter
- 400ml coconut cream
- 2 tbsp rosewater
- pinch of sea salt
- 1 tsp vanilla extract
- handful of fresh raspberries
- handful of chopped pistachios
Preparation
Line a tray with baking paper
Melt coconut butter, add coconut cream, rose water, salt and vanilla
Stir to combine
Pour into tray and scatter raspberries and pistachios
Freeze and cut into bark