Author: Hana, Nirvana Cakery, adapted from Paradise Bars recipe by Hemsley Hemsley
Serves: 16 bars
Ingredients
200g bar creamed coconut/coconut butter (1 cup)
4tbsp coconut oil
3tbsp maple syrup
1tsp vanilla
pinch of pink Himalayan salt
125g desiccated coconut (1¼ cup)
100g frozen raspberries (1 cup)
1tsp lemon juice
1tsp maple syrup
25g desiccated coconut (1/4 cup)
50g dark chocolate
dried rose petals
Instructions
Line about 7"square dish with parchment paper.
Place raspberries into a small pot with 1tsp lemon juice and 1tsp of maple syrup and simmer for about 5 min until soft and mushy. Leave to cool down.
In a different pot gently melt creamed coconut with coconut oil, stir in 3tbsp maple syrup, 1tsp vanilla and pinch of salt. Place 125g desiccated coconut into a bowl, pour the coconut mixture over and mix well. Spoon ⅔ of a mixture into prepared dish and press down.
Add raspberry mix to the remaining ¼ of a mixture together with 25g of desiccated coconut and mix well. Spoon on top of the white layer and smooth down.
Place into a fridge for about an hour or freezer for about 30 min to set.
In the mean time gently melt chocolate in a double boiler and leave to cool.
Once set remove from the fridge and with a sharp knife cut into 16 squares. Drizzle with melted chocolate all over and sprinkle with rose petals.
Store in a fridge.
Enjoy!
Recipe by Nirvana Cakery at https://nirvanacakery.com/raw-coconut-and-raspberry-bars/