These bars are easy to make and even easier to eat!
- 3 cups desiccated coconut
- 3/4 cup coconut cream
- 1/4 cup plus 1 tablespoon melted coconut oil
- 1/3 cup agave syrup
- generous pinch sea salt
- 3 tablespoons crumbed freeze dried raspberries
- 200g dark chocolate, melted
Combine the coconut, coconut cream, coconut oil, agave syrup, 2 tablespoons freeze dried raspberries and salt together in a bowl.
Shape the mixture into small oblong shaped logs.
Place on a paper or foil lined tray and refrigerate for 1 hour.
Gently melt the dark chocolate in a bowl over a saucepan of simmering water or in the microwave on reduced heat.
Dip each bar in chocolate to coat and then return to the tray. Sprinkle with remaining raspberries.
Allow to set at room temperature.