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Recipe

Raw Raspberry Coconut Bars

12
Serves
1 MINS
Prep Time
0 MINS
Cook Time
9
Ingredients
Ingredients
Method
  • 125g Raspberries
  • 125 grams Berry Perfection Raspberries
  • skin on almonds,, 1/2 cup
  • 1/2 cup raw macadamia nuts
  • 2 tbs coconut oil, melted
  • 2 tbs rice malt syrup
  • 2cups desiccated coconut
  • 3 tbs rice malt syrup
  • 3/4 cup coconut cream
  1. Line base and sides of 27x7cm (base) loaf tin with baking paper, allowing 2cm overhang along all 4 sides.
  2. Put almonds and macadamia nuts into a food processor. Process until almost finely chopped. Add coconut oil and malt syrup, process until well combined. Press into the base of prepared tin. Refrigerate 1 hour, or freeze 30 minutes.
  3. Combine the coconut, malt syrup and coconut cream in clean processor. Process 2-3 minutes until well mixed. Spread over the chilled base. Smooth the surface.
  4. Gently press raspberries into the top of the filling. Refrigerate 2 hours or until firm. Cut into bars, serve.