If you enjoy raspberry, chocolate and coconut combinations you NEED to try this recipe ASAP. Introducing Mini Raspberry Ripe Bars. WARNING: They’re very moreish and as usual they’re SG approved
Ingredients:
1 cup rolled oats
1/4 cup pepitas
1/4 cup sunflower seeds
2 tbsp coconut oil, melted
2 cup frozen raspberries
1 cup desiccated coconut
3 tbsp maple syrup
1 tbsp vanilla extract
200 grams dark chocolate
Method:
Step 1. Place oats, pepitas, sunflower seeds and coconut oil in food processor on a high speed and blend for about 30 seconds
Step 2. Add raspberries, coconut, maple syrup and vanilla and blend until well combined
Step 3. Firmly press the mixture into the base of your 20 x 20 tin and place in the freezer to set until hard
Step 4. Cut into 15-20 pieces and pop them back in the fridge while melting chocolate in microwave
Step 5. Coat pieces in melted chocolate and place on tray lined with baking paper
Step 6. Drizzle patterns over the top of bars with any excess chocolate, then pop back in the freezer to set for at least 20 mins
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