Raspberry Coconut Bars
For all you coconut fiends, this raspberry coconut bars recipe is for you! It’s a twist on the classic coconut bar - flavoured with fresh raspberries and coated in raw chocolate. I love the combination of coconut and raspberry, but of course, the raspberry gives the filling its enticing pink colour. Topped with freeze dried raspberries, these really are a very pretty treat. I’d definitely recommend being patient and leaving the raw chocolate to set before giving it a second coating. This really makes a difference to their look and taste - because who doesn't want more chocolate?! Unlike the traditional coconut bar, these definitely won’t be last choice!
Makes 12 bars
Prep: 40 mins + 2 hour setting
Total: 40 mins + 2 hour setting
- 200g Coconut Cream bar,200g Desiccated Coconut,4 tbsp Coconut Oil, melted,7 tbsp Maple Syrup,60g Raspberries,Pinch of vanilla powder
- 130g Cacao Butter,80g Cacao Powder,4 tbsp Maple Syrup,Pinch of Salt,Freeze dried raspberries, to decorate (optional)
Raw Chocolate Coating
Begin by gently melting the coconut cream, followed by mashing the raspberries. Mix all of the filling ingredients together until they are well combined. Transfer the mixture into a line baking tray and press down until firm. Place in the freezer for 10-15 minutes.
Meanwhile, make the raw chocolate coating by melting the cacao butter over a low heat first. Then, heat together with the remaining ingredients and leave to cool.
Take the mixture from the freezer and cut into bars. Dip the bars individually into the chocolate, leave to set for a few minutes and then dip again for a second coating. If you have enough chocolate left, drizzle over the top, sprinkle with freeze dried raspberries and place in the fridge until completely set.