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For raspberry chia jam

250 g raspberries — fresh or frozen, if using frozen ensure they are thawed first
1 1/2 tbsp chia seeds
1 tbsp maple syrup

For the coconut layer

2 cup dessicated coconut
1/2 cup coconut milk
1 tbsp coconut butter
1 tbsp coconut oil
2 tbsp maple syrup

For the topping

200 g dark chocolate
1 tbsp coconut oil


Add all ingredients for the jam to a small saucepan and heat over a medium heat until the mixture thickens, about 2-3 min.

Place the jam in a bowl and leave in the fridge to thicken some more while preparing the coconut layer.
Add all ingredients for the coconut layer to a bowl and mix together.

Transfer the coconut mixture to a lined baking dish and press the mixture into the base of the dish with a spatula. Place in the freezer for 30min or until set.

Spread the raspberry jam over the coconut layer once the coconut has set and place back in the freezer for at least two hours.

Once set, remove the mixture from the baking dish and cut into bars before placing back in the fridge while you melt the chocolate.

For the topping, place the chocolate and coconut oil in a heatproof bowl over a saucepan of simmering water (the bowl shouldn’t touch the water) and stir until melted.

Coat the bars with the melted chocolate.

Refrigerate to allow the chocolate to set. Store in the fridge for up to 4 days.


Article written by: Food24

Photo credit: Food24

Link: https://www.food24.com/recipe/raspberry-bounty-bars/

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