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Mini Chocolate Raspberry Bars

Name: Mini Chocolate Raspberry Bars
Ingredients: Gluten-free scotch finger biscuits; 1 cup cashews (soaked); 1/2 cup coconut yoghurt - @purecocobella strawberry coyo; 1 cup frozen raspberries; 1 tsp maple syrup; 1 tsp @unicornsuperfoods pink pitaya powder; 1 tbsp peanut butter; 1 block of dark chocolate - 90% dark chocolate; 1 heaped tbsp almond butter

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Unicorn Superfoods

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Ingredients

Base

Gluten-free scotch finger biscuits

Filling

1 cup cashews (soaked)
1/2 cup coconut yoghurt - @purecocobella strawberry coyo
1 cup frozen raspberries
1 tsp maple syrup
1 tsp @unicornsuperfoods pink pitaya powder
1 tbsp peanut butter

Coating

1 block of dark chocolate - 90% dark chocolate
1 heaped tbsp almond butter

Preparation

Line a loaf tin with baking paper and line the bottom with biscuits, cutting some if needed to fit.
Blend soaked cashews, yoghurt, raspberries, pink pitaya powder, maple syrup, and peanut butter in a high-speed blender until thick but smooth.
Layer the raspberry mixture on top of the biscuits and freeze overnight or until fully set.
Melt chocolate in the microwave and stir in almond butter. Cut bars into desired shape and coat with chocolate. Freeze for another 20 minutes and enjoy.

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