| Servings |
pieces
|
Ingredients
Base
- 2 cups shredded coconut
- 2 tablespoons honey
- 1/4 teaspoon vanilla extract
Top
- 1.5 cups shredded coconut
- 1 tablespoon honey
- 1/2 cup frozen raspberries
- 1/4 teaspoon vanilla extract
Ingredients
Base
Top
|
|
Instructions
Base
- Line a loaf pan or small tray with baking paper and set aside.
- Blitz coconut until broken down and starting to release oil (approx. 1 minute).
- Add honey and vanilla then blitz again until well combined.
- Press firmly and evenly into tray and set aside on bench ready for the top layer.
Top
- Blitz coconut until broken down and starting to release oil (approx. 1 minute).
- Add raspberries, honey and vanilla and blitz again until combined.
- Spoon mixture evenly over the base and pop into the fridge to set.
- Once set, cut into 12 pieces.
- Store in the fridge or freezer.
Recipe Notes
102 calories per serve