Here at TNN we don’t believe you can go wrong with the combination of chocolate, raspberry and coconut. With that in mind we dare you to look at our MCT Raspberry Bounty Bars and not want to make them straight away!
Ingredients (Makes 10 bars)
Coconut Layer:
- 1 cup shredded coconut
- ¼ cup coconut cream
- ½ teaspoon organic vanilla extract
- 1 tablespoon cold-pressed extra virgin coconut oil, melted
- 1 pinch sea salt
Raspberry Layer:
- 1 cup shredded coconut
- ¼ cup coconut cream
- 1 tablespoon cold-pressed extra virgin coconut oil, melted
- 150g raspberries
- 1 pinch sea salt
Chocolate Layer:
- ¼ cup raw cacao
- ¼ cup cold-pressed extra virgin coconut oil, melted
- 2 tablespoons Melrose MCT Oil
- ½ teaspoon raw honey
- 1 pinch sea salt
Method
- Line a 20cm square baking tin with baking paper.
- To make the coconut layer: place all ingredients into a food processor or blender and pulse until well combined. Transfer to the baking tin and press down to ensure it’s evenly and tightly packed. Place in the freezer for 10 minutes whilst you make the raspberry layer.
- To make the raspberry layer: place all ingredients into a food processor or blender and pulse until well combined. If you’d like the raspberry layer to be a little chunkier, add the raspberries after the remaining ingredients are combined and pulse once or twice. Transfer on top of the coconut layer and press down evenly. Use your fingers or the back of a spoon to smooth the layer. Transfer to the freezer for up to 4 hours and then move into the fridge.
- To make the chocolate layer: place all ingredients to a bowl and whisk well to combine.
- Remove the baking tin from the fridge and slice into 10 bars. Using either your fingers or two forks, roll each bar in the chocolate and return to the fridge to firm.
- These are best eaten directly from the fridge where they can be kept.
Recipe developed with the assistance of Melinda Benstead, TNN Recipe Developer & Expert LCHF Baker. Learn more in Meet Min here.
Image by Sarah Craven Photography.