Raspberry Pistachio 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 the coconut butter and add coconut cream, rose water, salt, and vanilla.
Stir to combine.
Pour the mixture into the tray and scatter raspberries and pistachios.
Freeze until solidand cut into bark pieces.
