Raspberry Choco Coconut Bars (Print Version)
# Ingredients:
→ Base
01 -
140g of medjool dates, remove the pits first (weight listed is without pits)
02 -
90g of creamy almond or cashew butter, or you can use tahini
03 -
30g of cocoa powder
04 -
2 tablespoons of melted coconut oil
05 -
A small pinch of salt
→ Raspberry Coconut Layer
06 -
150g of raspberries, either fresh or frozen
07 -
120g of shredded coconut (unsweetened)
08 -
45ml (equals 3 tablespoons) of maple syrup or agave syrup
09 -
60g of thick coconut yogurt or coconut cream
10 -
60g of melted coconut oil
11 -
Half a teaspoon of vanilla extract
→ Topping
12 -
150g of dark chocolate, chopped into small pieces
13 -
1 tablespoon of coconut oil
14 -
Freeze-dried raspberries for garnish
15 -
Some extra shredded coconut for decoration
# Instructions:
01 -
Put the raspberries (fresh or frozen) into a saucepan. Heat them up until they soften. Use a fork to mash them into a puree, then let the mixture cook on high heat. Stir every couple of seconds for about 10 to 11 minutes, or until the volume is reduced by half (around 75g). It should look shiny and thick. Place in the fridge to cool completely.
02 -
Take a loaf tin that’s 9×5 inches and line it with parchment paper.
03 -
Let the medjool dates soak in boiling water for about 10 minutes. Drain well, then toss them into a blender along with the coconut oil, nut butter, salt, and cocoa powder. Blend until it all sticks together. Push this mixture evenly into the lined tin to make the base layer, then pop it in the fridge to chill while you prep the second layer.
04 -
Mix the cooled-down raspberries in a bowl with the rest of the filling ingredients. Stir them together until you’ve got a sticky mixture. Spread this on top of the chilled chocolate base layer and smooth it out. Let it sit in the fridge for about 45 minutes.
05 -
Melt the dark chocolate and coconut oil together until it’s smooth and pour it over the raspberry coconut layer. Sprinkle it with freeze-dried raspberries and a little extra shredded coconut if you’d like. Let it set in the fridge for another 45 minutes or until firm.
06 -
Lift the entire dessert out of the tin and use a hot, sharp knife to cut it neatly into 8 bars or 16 smaller portions. Eat right away or keep it chilled in the fridge.
# Notes:
01 -
This dessert is like a no-bake brownie meeting a raspberry coconut bar!
02 -
You can keep it in the refrigerator for about 5 to 7 days as long as it’s in a sealed container.
03 -
You can also freeze it for up to a month.