Raspberry and Coconut Bars

Ingredients

• 2 cups desiccated coconut

• 3 tablespoons melted coconut oil

• 1 teaspoon vanilla essence

• 1 cup coconut yoghurt, (I used @RaglanCoconutYoghurt)

• 1 cup frozen raspberries

• 1/2 cup water

• 1 cup vegan chocolate (can use regular chocolate too)

• 1 teaspoon coconut oil

Method

1. Line a flat baking tray with baking paper and set aside.

2. Using a medium size bowl, combine desiccated coconut, melted coconut oil and vanilla essence. Stir with a spoon, and coat well. Set aside.

3. Using a blender or NutriBullet, combine coconut yoghurt, raspberries and water. Blend until the yoghurt turns pink in colour and the mixture is smooth. Add more water if you need the mixture to blend more efficiently.

4. Combine the raspberry yoghurt mixture into coconut bowl, and stir well to combine. Once well combined, place the mixture into lined pan and flatten with a spatula. Place in the freezer for 1-2 hours until firm.

5. Once slice is firm enough to cut, remove from freezer and cut into small bars. Seperate the small bars back onto lined tray. Prepare chocolate.

6. To prepare chocolate, melt coconut oil and chocolate in a small bowl until smooth and liquid. I use a microwave and do this in small increments of 30-40 seconds. Once smooth, coat each bar in chocolate and place onto tray.

7. Once each bar is covered in chocolate, place back in fridge/freezer to set.

8. Store in the fridge in an airtight container.