Chocolate Coconut Raspberry Bars (Print Version)
# Ingredients:
→ Base
01 -
A small pinch of salt
02 -
30g cocoa powder
03 -
2 tbsp melted coconut oil
04 -
90g of smooth tahini or cashew/almond butter
05 -
140g of medjool dates, pitted and weighed
→ Raspberry Coconut Layer
06 -
½ tsp vanilla extract
07 -
120g shredded coconut
08 -
45ml (3 tbsp) of agave or maple syrup
09 -
60g coconut cream or thick coconut yoghurt
10 -
150g fresh or frozen raspberries
11 -
60g melted coconut oil
→ Topping
12 -
Chopped dark chocolate, about 150g
13 -
Extra shredded coconut
14 -
1 tbsp coconut oil
15 -
Freeze-dried raspberries for garnish
# Instructions:
01 -
Heat frozen or fresh raspberries in a pot and let them soften. Once softened, crush with a fork and keep cooking on high for about 10-11 minutes, stirring frequently, until they reduce by half (you should end up with around 75g). The mixture will be syrupy and shiny. Let it cool all the way in the fridge.
02 -
Use parchment paper to line a loaf pan that's 9×5 inches in size.
03 -
Pour boiling water over the medjool dates and let them sit for 10 minutes to soften. Drain the water, then blend the dates along with nut butter, cacao powder, coconut oil, and a pinch of salt until smooth and sticky. Firmly press this into the lined pan to make an even base. Set it in the fridge while you move on to the next layer.
04 -
Place the cooled raspberries in a bowl with the rest of the filling ingredients and stir until blended and sticky. Spread the mixture over the base layer and smooth it out evenly. Chill in the fridge for about 45 minutes.
05 -
Melt the dark chocolate with the coconut oil until smooth. Pour this chocolate mix over the raspberry coconut layer, spreading it evenly. If you'd like, top it with dried raspberries and extra coconut. Chill again for 45 minutes, or until the chocolate is fully set.
06 -
After removing from the pan, use a sharp, heated knife to slice into eight bars or 16 smaller squares. Serve right away or store in the fridge.
# Notes:
01 -
A fudgy no-bake bar with layers of chocolate and coconut-raspberry goodness
02 -
Store in an airtight container in the fridge for 5-7 days
03 -
Freeze for up to a month if needed