Raspberry Chocolate Coconut Bars
These Raspberry Chocolate Coconut Bars are a delightful balance of creamy chocolate and bright raspberries, easy to make and perfect for sharing.
Ingredients
For the bar mixture
- 130 g desiccated coconut
- 20 g coconut oil
- 100 g coconut milk (only the fat) Use only the cream from the coconut milk.
- 40 g frozen raspberries Can substitute with fresh raspberries if adjusted slightly.
- 2 tbsp agave syrup
- 1 tsp vanilla extract
- 1 pinch of salt
For chocolate coating
- 100 g dark chocolate Ensure it is dairy-free if needed.
Instructions
Preparation
- Add shredded coconut, salt, coconut milk, coconut oil, agave syrup, vanilla extract, and frozen raspberries to a saucepan.
- Heat over medium heat and stir until everything is melted and well combined. Remove from heat.
- Spread the coconut mixture evenly into a lunchbox lined with parchment paper or shape it into small balls.
- Place in the freezer for about 2 hours until firm.
Chocolate Coating
- Melt the dark chocolate in a double boiler.
- Dip the bars or balls into the chocolate, ensuring they are fully coated.
- Let them chill in the fridge for about 1 hour until the chocolate sets.
Notes
Store in an airtight container in the fridge for up to a week or freeze for a month. Use parchment paper between layers when freezing.