Coconut and Raspberry Chocolates
Ingredients
- 3 cups unsweetened desiccated coconut
- 6 tbsp maple syrup
- 4 tbsp coconut oil (slightly melted)
- 1 tsp vanilla
- 1/4 tsp salt
- 2 tbsp freeze dried raspberry pieces
- 1 tbsp @rawnice pink pitaya powder
- 300g chocolate of your choice
Preparation
Put all the ingredients apart from the chocolate into a large bowl and mix until thoroughly combined.
Press the coconut mix into a silicone mould to create bars. You can use any shape mould or shape into logs by hand if no mould is available.
Put them into the freezer for about 30 minutes to firm up.
When they’re ready, pop them out of the mould.
Melt the chocolate by chopping it into small pieces and microwaving at 30-second intervals, stirring each time, until melted (about 1 to 1.5 minutes).
Dip the coconut bars into the melted chocolate to fully coat and lay them onto a sheet of greaseproof paper.
Once all the bars are fully coated, put them in the fridge for at least 30 minutes for the chocolate to set.
Enjoy and I promise you will.
