1 teaspoon pure vanilla extract
½ cup fresh raspberries
3 tablespoons coconut oil
3 tablespoons raw cacao powder
1½ tablespoons pure maple
syrup
Line a large baking dish (or two small ones) with baking paper.
For the base, place the ingredients in a large food processor and blend into a creamy mixture.
Form the mixture into 12 balls, then mould into small bars. The mixture will be very soft and moist from the raspberries, but should still be firm enough to hold a shape.
Carefully place each bar into the baking dish as you go, then place them into the freezer to set for 2 hours.
For the chocolate layer, heat a small saucepan over medium heat. Add the coconut oil, cacao powder and maple syrup, and stir until the coconut oil is melted and the ingredients are combined.
Remove the bars from the freezer and dip each bar into the chocolate, then place on to a cooling rack (if you have one) to allow them to drip. Repeat the chocolate dipping 2–3 times, in the same order. Place the bars back into the freezer to completely set for at least 30 minutes.
When a recipe requires the use of coconut cream, try to ensure you scoop out the thick cream, often settled on the top half of the can. To easily access the thick coconut cream, place the can in the fridge overnight. By doing this, the cream will naturally settle towards the top of the can.
