Coconut and Raspberry Bars (grain-free & vegan)
Serves: 16 bars
  • 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
  1. Line about 7"square dish with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. Place into a fridge for about an hour or freezer for about 30 min to set.
  6. In the mean time gently melt chocolate in a double boiler and leave to cool.
  7. 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.
  8. Store in a fridge.
  9. Enjoy!
Recipe by Nirvana Cakery at