Chocolate Coconut Raspberry Bar (Print Version)
# Ingredients:
→ Base
01 -
A pinch of salt
02 -
30g cocoa powder
03 -
2 tbsp melted coconut oil
04 -
140g medjool dates, pitted and weighed
05 -
90g tahini, or smooth cashew/almond butter
→ Raspberry Coconut Layer
06 -
½ tsp vanilla extract
07 -
150g raspberries (fresh or frozen)
08 -
60g thick coconut cream or yoghurt
09 -
120g shredded coconut
10 -
45ml (3 tbsp) maple or agave syrup
11 -
60g melted coconut oil
→ Topping
12 -
1 tbsp coconut oil
13 -
Freeze-dried raspberries
14 -
Extra shredded coconut
15 -
150g chopped dark chocolate
# Instructions:
01 -
Put the raspberries in a pot and heat them up until softened. Smash with a fork, then let them boil while stirring almost the whole time for about 10-11 minutes, until it thickens and reduces by half (around 75g). Let it cool completely in the fridge.
02 -
Take a 9×5-inch loaf tin and cover it with parchment paper.
03 -
Pour boiling water over the medjool dates and let them soak for 10 minutes to soften. Drain them, then blend the dates with the nut butter, cocoa, coconut oil, and salt. Press this sticky mixture into the lined pan to form an even base. Chill it while you work on the next part.
04 -
Grab a mixing bowl and combine the cooked raspberries with the rest of the filling ingredients. Stir till it feels sticky. Spread it over the chocolate base and smooth it out. Chill in the fridge for 45 minutes.
05 -
Melt the dark chocolate together with coconut oil until smooth and silky. Drizzle this over the raspberry coconut filling. Sprinkle freeze-dried raspberries and extra shredded coconut on top if you'd like. Pop it back in the fridge for 45 minutes or until firm.
06 -
Pull the dessert out of the pan and cut it into 8 bars (or 16 small squares) using a sharp heated knife. You can eat it right away or store it in the fridge.
# Notes:
01 -
Tastes like a mash-up of fudge brownies and raspberry coconut treats
02 -
Store in a container in the fridge for 5-7 days
03 -
You can freeze this for up to 1 month