Name: Sam Wood's Raw Coconut and Raspberry Bar Recipe
Prep time: 10 min
Total time: 10 min
Yield: 16
Ingredients: 1 cup coconut cream; 4 tbs extra virgin coconut oil; 3 tbs 100% maple syrup; 1 tsp vanilla extract; 1 1/4 cups desiccated coconut; 1 cup fresh raspberries; 1 tsp lemon juice; 50 g 85% dark chocolate

by 28 by Sam Wood Last updated on 07/15/2019

Like a Cherry Ripe only better for you. - 28 by Sam Wood

Ingredients

1 cup coconut cream
4 tbs extra virgin coconut oil
3 tbs 100% maple syrup
1 tsp vanilla extract
1 1/4 cups desiccated coconut
1 cup fresh raspberries
1 tsp lemon juice
50 g 85% dark chocolate

Method

Step 1

Line a 17cm square dish with baking paper.
Step 2

To make the raspberry/coconut layer: Place raspberries into a small pot with the lemon juice and 1 tablespoon of maple syrup, and simmer for about 5 minutes, until soft and mushy. Allow to cool.
Step 3

In a different pot, gently melt the coconut cream with coconut oil, stir in the remaining 2 tablespoons of maple syrup, vanilla, and a pinch of salt. Place the desiccated coconut into a bowl, pour the coconut mixture over, and mix well.
Step 4

Add raspberry mixture to the coconut mix and stir, then pour into your dish and smooth down.
Step 5

Place in the fridge for about an hour, or a freezer for about 30 minutes to set.
Step 6

In the meantime, gently melt chocolate in a double saucepan and leave to cool.
Step 7

Once the raspberry and coconut mix has set, remove from the fridge, then drizzle melted chocolate on top. Put back into freezer to set. Once chocolate is set, us a sharp knife cut into 16 squares.